Hawaiian/Alaskan Grilled Salmon

This is the salmon that I would make most often while we lived in Alaska. The recipe is fairly simple, but the results are so delicious, and the salmon itself is still the star of this recipe. Be sure to use some good fresh salmon!

1 Cup Hawaiian Soy sauce

1/2 cup olive oil

1/2 cup cold water

1/4 cup honey

3 cloves fresh crushed or finely minced garlic (must be fresh)

1 finely minced shallot

 

Mix all ingredients, and put into a gallon bag; marinate the salmon for no more than 1 hour. Grill salmon, and apply kosher or other flaky salt after the first flip (don’t apply the salt to the raw meat) Apply a generous brush/pour of the marinade only 1 time after the first flip. For best results start skin side down, and use the spatula to scrape off the skin during first flip. (Discard skin)  Cook salmon to a medium temp, it will still be moist and pink on the inside, and will flake easily apart. don't flip it too much!  

(You can also substitute the Hawaiian soy sauce for the thin Kikkoman Teriyaki if you can’t find the Hawaiian soy. Don’t use regular soy sauce, it will not workout well)