1 teaspoon ground ginger
1 teaspoon garlic powder
1/3 cup GLUTEN FREE soy sauce
1/3 cup orange juice
1/4 cup honey
1 green onion, chopped
1 1/2 lbs salmon fillets
In a ziplock bag, combine first six ingredients; mix well.
Place salmon in bag and seal tightly.
Turn bag gently to distribute marinade.
Refrigerate 15 minutes or up to 30 minutes for stronger flavor. Turn bag occasionally.
Lightly grease grill rack.
Preheat grill to medium heat.
Remove salmon from marinade; reserve the marinade.
Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork.
Brush with reserved marinade up until the last 5 minutes of cooking time.
Discard leftover marinade.
NOTE: I made this for dinner last night and it was VERY good! I made it in a frying pan instead of a grill, it was great, just missing those grill marks. I think this marinade could easily be used on other meats! All of your single spices should be gluten free, double check your soy sauce. At the time I am writing this, La Choy soy sauce is gluten-free and I hear Kikkoman is coming out with one as well. I think you could easily use fresh ginger and garlic in this recipe for a little added zing!
This recipe I found on Food.com, by Mirj and easily converted to gluten-free.