Yummy Spinger

I struck out springer fishing this year, but I did get a nice half fillet.  Here's what I did with it...

Honey Ginger Salmon : Honey and ginger provide a sweet and spicy flavor combination for salmon or chicken. Just substitute 4 boneless, skinless breasts for the salmon.

salt & pepper
Ground Ginger
Garlic Powder
soy sauce
orange juice (white grape works well too)
honey
green onion, chopped

Brown Sugar
Parsley


Salt and pepper fillet to taste.  You don't need much salt, as we are going to be adding soy sauce.  I also suggest salting the skin side as well.  Coat flesh side thoroughly with garlic and ginger. 

In a large ziplock back, combine equal parts of soy sauce and OJ, and just a little bit less amount of honey (i don't measure things, but say, 1/2 cup, 1/2 cup and 1/3 cup in that order).  Add more garlic and ginger and chopped green onion

Put your salmon in the bag, and the bag in the refrigerator.  You need to do this at least an hour before you cook.  4 hours is even better

Now get your grill ready.  I use a texas-style smoker, easy to grill or smoke.  I shoot for a temperature about 175-200F.  I use hickory charcoal, and suggest using good hickory or alder on top of the charcoal to get a great light smokey flavor to this as well.

Put the salmon on the grill, skin side down.  Give a good coating of brown sugar.  Every 15 minutes or so, use the left over marinade and give the salmon a good coating.  Cooking time will vary, but we're looking at about 2 hours.  Sugar will have melted and just barely began to caramelize.  This is perfect IMHO.