Asian BBQ Salmon

[Jherrith]

Asian BBQ Salmon

INGREDIENTS:

1/4 c. low-sodium soy sauce
1/4 c. water
2 tsp. cornstarch
4 tbsp. honey
2 tbsp. pineapple juice
2 tbsp. rice wine vinegar
2 cloves garlic, minced
4 salmon fillets, boneless with skin on
kosher salt
Freshly ground black pepper
6 green onions
Toasted sesame seeds, for garnish
Fresh cilantro, for garnish


DIRECTIONS:

Make the teriyaki sauce: Add all ingredients to a saucepan and whisk together. Place mixture over medium-low heat and simmer until mixture has thickened enough to coat the back of a spoon.
Preheat grill to 375º. Place salmon, skin-side down, onto a cedar plank board (that has been soaking for 30 minutes) or place salmon onto a parchment-lined baking sheet. Season with salt and pepper.
Grill salmon with the lid closed until salmon has barely cooked through, 18 to 20 minutes. Brush teriyaki sauce generously over salmon and cover grill again. Grill 5 minutes more, then remove from heat and coat with more glaze, if desired.
Place green onions directly on hot grill surface and sear on each side, 2 to 3 minutes. Top salmon with sesame seeds and cilantro and serve with grilled green onions.