Grilled Salmon

(This is superb. It has Asian influences.)

Salmon: 1 two-pound bag of frozen salmon fillets (Wegman’s has this on sale occasionally) , thawed overnight in the refrigerator

Marinade/basting sauce
2 Tbsp. molasses
1-2 Tbsp. soy sauce
1-2 Tbsp. balsamic vinegar
1-2 Tbsp. peanut or salad oil (optional, but helps keep the salmon from sticking to the grill)
1 clove garlic micro-planed
½ tsp. micro-planed fresh ginger (I buy a piece of fresh ginger, peel it, freeze it whole in a freezer bag, and micro-plane from the frozen piece however much I need)

Place the thawed salmon fillets in a single layer in a dish or plastic container with any liquid from the salmon that is in the package. Mix the remaining ingredients to make enough marinade/basting sauce to coat the salmon top and bottom. Spoon the marinade/sauce over the salmon, lifting up the salmon to let the sauce flow under the salmon. You may refrigerate for several hours or overnight if you have the time; otherwise, let it sit for however much time you have. Grill (or heat in a twelve-inch skillet) over medium heat until the salmon is no longer squishy when you press on the thickest part of each fillet with your finger. Baste with any sauce that may still be in the dish/container; there may not be much. Don’t overcook, because the salmon will fall apart on the grill and will be too dry in texture. Residual heat in the fillet will continue to cook the salmon.