Even the pickiest eaters will love this salmon! The original recipe recommends that you bake the fish. I grilled and it was fabulous! Allrecipes.com.
1/4 cup honey
1/4 cup low-sodium soy sauce
2-3 cloves minced garlic
12 ounces fresh or thawed salmon
Combine the first 3 ingredients in a gallon-size ziploc bag & shake it up. **If grilling, make additional marinade and reserve. Add salmon to bag. Allow to marinate in the refrigerator for an hour, turning after half an hour (I let the salmon marinate for 4 or 5 hours).
To bake: Pour the salmon and the marinade into a baking dish and bake in a 350 degree oven, covered with foil, for 15 minutes. The salmon is done when it flakes easily at the thickest part.
To grill: Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Remove the skin and serve warm.