Start with an easy, homemade marinade. End with perfection. Malaysian-inspired salmon feels the heat from ginger and red and black pepper, balanced by tangy soy sauce and a pop of citrus from fresh lime. Add a side of grilled bok choy for one bold finish.
Mix all ingredients except salmon in small bowl. Reserve 3 tablespoons for brushing. Brush remaining marinade on top of salmon. Refrigerate 30 minutes.
Place salmon, skin-side down, on grill over medium heat. Cover. Grill about 20 minutes or until fish flakes easily with a fork, brushing with reserved marinade halfway through and during the last few minutes of cooking. To remove salmon, slide a long spatula between the skin and flesh of the cooked salmon, leaving the skin behind.
For even cooking, choose a salmon fillet that is closest to the head of the salmon. The fillet will be thicker and wider.