Prep time 15 minutes
4 salmon fillets (skin removed)
2cm piece ginger, finely sliced
3 garlic cloves, peeled and finely sliced 3 tbsp Carob Molasses (Gulep) or honey 1 tbsp rice wine (optional)
4 tbsp soy sauce
Good quality olive oil
Sea salt and crushed pepper
Place the garlic with the soy sauce, rice wine, molasses, and ginger into a bowl and mix good drizzle of olive oil.
Season the fresh salmon fillets with the salt and the pepper and place them in a dish, then pour the sticky marinade over the fish and cover it with foil. Let it sit in the fridge to marinate for up to 2 hours minimum.
Place the marinated salmon fillets on the grill and set on a medium-high heat. Brush the fish with the sticky marinade as it cooks.
Turn them over and repeat the process until the salmon develops a nice char on both sides.
Note: The salmon was cooked using 70% charcoal and 30% hickory wood chips.