Soy, honey, and ginger marinaded salmon that is delicious and full of flavor. Great for a BBQ or a quick dinner during the week.

Ingredients: 4 salmon fillets. 1/4 cup soy sauce. 2 tablespoons olive oil. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon Dijon mustard. Salt and pepper to taste. Fresh lemon wedges for serving.

Instructions: In a bowl, whisk together soy sauce, olive oil, honey, minced garlic, grated ginger, Dijon mustard, salt, and pepper. Place salmon fillets in a resealable plastic bag and pour half of the marinade over them. Seal the bag and refrigerate for at least 30 minutes. Preheat the grill to medium-high heat. Remove the salmon from the marinade and discard the used marinade. Place the salmon fillets on the preheated grill and cook for 4-5 minutes per side, or until the salmon easily flakes with a fork. Baste the salmon with the reserved marinade during grilling for added flavor. Serve the grilled salmon with fresh lemon wedges and your favorite sides. Enjoy the best salmon ever!

Prep Time: 40 minutes

Cook Time: 10 minutes

Smoked Mahi Mahi with Sweet Heat rub—juicy, tender, and full of smoky flavor.

Quick, flavorful grilled Mahi-Mahi — smoky, tender, and perfect for tacos or weeknight meals!

Many people have problems or fear grilling fish. I was one of them before. I tried it a few times and most of the times, the fish broke into pieces or got stuck to the grill. A good grill is also needed, altough any grill might work. Check out this site for a review of good grills if your in the market for a new one.

Not a fun experience. 

 But a perfectly grilled fish is a glorious thing, it's light, fresh and healthy. With just a few pointers anyone can become a fish grilling master! Let's go over some tips.

First things first - Choosing the fish. And actually there is no right or wrong answer here. The grill can handle any type of fish form delicate fillets to giant steaks and even whole fish. 

But today we will just cover how to grill fish fillets. Which is the easiest one to grill.

I have a few recommendations on what fish to aim for, you want thicker fillets such as: 

Tuna Salmon Halibut Swordfish Haddock Grouper

These types of fish will hold their ground against the fire and the dreaded flipping. 

When you have choosen your thick fish fillet, the prepping of it is quite simple. A good amount of oil, salt and pepper and you are ready.

The most common problem people have with grilling fish is that it sticks to the grate. I know I have had that problem several times. The reason this happens (most of the time) is that the grill is not properly prepped before you add the fish.

The first thin is cleaning. The grill NEEDS to be clean or you will have to rip the fish from the grate. 

The best way to clean to grill is to let the coals be all lit and reach it's max temperature then put the lid on for about 5 minutes to heat it up. This will make it super easy to brush away any residual stuff on there from earlier grlling sessions. Just use a good old grill brush. 

After it's clean you need to oil the grates. Use a paper towel dipped in oil and take a tong and wipe it over the hot grates.

If you skip any of these two steps you are setting yourself up for failure. With both done you are ready to add your fish to the medium-hot grill.

Now you have added your fish and it has been cooking for a bit and you are starting to see the bottom of the fish go from being translucent to opaque. This is an indication that it is time to flip it. 

This is the next problem area people have. But with a cleaned and oiled grate, paired with an oiled fish you should not have any problems. But I got a few tips to really make this a success

When grilling fish forget about your tongs, you need a wide spatual with a thin tapered edge. It will easily slide under your fish and it needs to be large enough to support the whole fillet when you flip it. 

If your trying to flip it but you are feeling too much resistance, stop. Just stop and wait. If you have done the steps I laid out (clean and oiled the grate) the fish will let you know when it's ready by releasing from the grate. 

If it's just a light sticking you can undo it with a spatula, but if you feel like your doing more harm the good, just wait a minute or two and try again.

Once you have flipped your fish your almost done! You have completed the hardest part. But don't celebrate just yet because if the fish gets overdone it will dry out. 

On all other meats I rely entierly on my instant-read-thermometer, but with fish I only go for visual ques. What you are aiming for is to take the fish off right before it finishes cooking, unless your cooking salmon or tuna and what it slightly under cooked of course. 

If you take it off right before it's done it will cook to perfection through the carryover heat while it's resting. 

When the fish is start to cookin through it will start to become flake and opaque. Thefore testing for doneness is quite simple, all you do is gently pull back a flaky section in the center with a fork. If its opaque with just a little bit of translucent in the center, you are ready to take it off. 

Of course you can always use a thermometer if you want to. 

Now your done! 

Give yourself a pat on the back and enjoy your grilled fish with a nice sear and a little bit ofr smokiness, be proud!