This dish works because I have three zones on my gas grill. If you are grilling on a charcoal grill, the trick is to get the grill really hot, but have a zone that has no fire underneath for the cooking time ( have your coals on one side only). With my gas grill, I heat all three zones to high heat, clean the grill, and then turn off the middle burner for cooking time. Because the marinade has olive oil and honey, if you put it on a flame burner, it's going to flame up and burn the salmon.
So this is how I do it...
2 fresh salmon fillets...( I use farm-raised because I prefer the flavor)
3 Tablespoons olive oil
3 Tablespoons Honey
3 Tablespoons Maple Syrup
3 Tablespoons Soy Sauce
1/2 teaspoon ground ginger
Salad (whatever salad you like, I like spring mix salad greens, shaved red onion, sliced bell pepper and tomato)
Salad Dressing ( I make my own with seasoned rice vinegar but anything will work)
I take the salmon fillets and throw them in a plastic bag with all of the other ingredients before "salad". Let it sit in the fridge for awhile ( 1/2 hour to 1 hour).
Heat the grill to hot...I heat all three zones to high heat, then turn off the middle zone when I'm ready to throw the salmon on. I put the salmon on the middle grill, and the heat makes some nice char marks. I let it cook on the middle zone for about 10 - 15 minutes, then I turn the salmon. Here's a hint, if the salmon sticks it's not ready to turn...give it another couple of minutes.
Cook for just a few more minutes on the other side and it's ready to plate.
Put your spring mix lettuces, tomatoes, onion and whatever else you want on your plate...lay the salmon on top, char side up.
Enjoy with a nice Riesling, or a White Barbera. Or whatever you want...let me know in the comments what worked and what didn't.