6 wild salmon steaks or fillets, frozen or thawed
1 1/4 cups soy sauce
1/3 cup lime juice
1 Tbsp. liquid honey
1 tsp. each: Finely grated lime rind and fresh ginger, sesame oil
1/4 tsp. red chili pepper flakes
2 cloves garlic, minced
3/4 cup granulated sugar
Lime slices for garnish
1. Thaw salmon (if necessary) and pat dry with paper towel; place in large non-metal baking pan.
2. In medium bowl, mix together soy sauce, lime juice, honey, lime zest, ginger, sesame oil, chili flakes, if using, and garlic. Pour 1/3, to 1/4 cup of the marinade over salmon; turn to coat on both sides. Cover with plastic wrap. Marinate for 1 hour.
3. Meanwhile, pour remaining marinade into small saucepan. Stir in sugar. Bring to boil over high heat, stirring often. Reduce heat to medium and cook until syrupy, about 8 to 10 minutes. Strain the glaze. Remove salmon from marinade, grill on both sides until it flakes or reaches internal temperature of 70C. Serve with warm glaze drizzled over top. Garnish with lime slices.