Ingredients:

  • 1.5 lbs wild-caught sockeye salmon fillets, skin-on
  • 1 tbsp avocado oil
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 3 tbsp pure maple syrup
  • 2 tbsp soy sauce
  • 1 tbsp fresh lemon juice
  • 1 tsp freshly grated ginger
  • 1 clove garlic, minced

Instructions:

  1. In a small bowl, whisk together the maple syrup, soy sauce, lemon juice, grated ginger, and minced garlic to create the glaze.
  2. Place salmon fillets in a shallow dish and pour half of the glaze over the fish. Let marinate at room temperature for 30 minutes.
  3. Preheat the outdoor grill to high heat, approximately 400°F to 450°F (200°C to 230°C).
  4. Apply avocado oil to the grill grates using a folded paper towel and tongs to create a non-stick barrier.
  5. Pat the salmon fillets dry with paper towels, season with kosher salt and black pepper, and place skin-side down on the grill.
  6. Grill for 4-5 minutes without moving the fillets to develop a mahogany-colored char.
  7. Flip the fillets and baste with the reserved glaze, cooking until the internal temperature is 5 degrees below your target temperature to allow for carry-over cooking.