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1
For even cooking, choose salmon fillets that are similar in size and thickness.
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2
We like to buy a large piece and cut fillets about 2-inches wide, 6-inches long and about 1-inch thick at the midpoint.
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3
In a small saucepan, combine soy sauce, sherry and sugar and heat over low heat until the sugar is dissolved.
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4
Stir in ginger and garlic.
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5
Place salmon in a glass casserole or plastic, resealable bag.
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6
Pour marinade evenly over each piece of salmon.
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7
Marinate in the refrigerator for 2 hours or at room temperature for 30 minutes.
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8
(If marinating in the refrigerator, allow fish to come to room temperature- about 15 minutes - before cooking.
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9
Remove the salmon from the marinade and transfer to a plate.
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10
Pour marinade in a saucepan and reheat to boiling.
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11
Lightly brush oil on both sides of each piece of fish.
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12
Grill fish flesh side down first, about 6 minutes, basting with marinade.
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13
Turn and grill skin side, basting again.
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14
Fish that is 1-inch thick should only take 10-12 minutes to cook.
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15
Check to see if it is fully cooked by inserting a fork or skewer into the thickest part of the fillet.
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16
If it is opaque white and the fork meets no resistance than it is fully cooked.
