1.5 lb Salmon
6 Tbsp Soy Sauce
6 Tbsp Agave
3 cloves Garlic, minced
1/2 in Ginger, grated (or 1 teaspoon ginger powder)
1/2 Tbsp Sesame oil
Juice of 1/2 Lime
Toasted Sesame Seeds (for garnish)
2 Scallions, whites and greens thinly sliced (for garnish)

This was a quickly thrown together recipe with whatever I had in the fridge that turned out so good, I had to try to write it down. The qty of soy and agave are approximate (I was just pouring, not measuring at the time). Make enough to both marinade the salmon and save some for a glaze.

Mix the soy, agave, garlic, ginger, sesame oil, and lime together in a small bowl and whisk together.

Pat the salmon dry with paper towels, place it in a gallon sized ziplock bag and pour about half of the marinade in. Save the other half to make a glaze.

Put the salmon and marinade in the fridge for around 30 minutes (or at least a min of 15).

Take the remainder of the marinade, and in a small sauce pot, heat it very gently to reduce it by about half. Keep whisking this as you do, because it will burn very quick.

Preheat the grill on high heat to around 400*F. Reduce the flame to medium and put the fish on the grill.

Brush the reduced marinade / glaze onto the salmon once is it is about 3/4 of the way done. Let this get nice and sticky.

Sides
This goes great with grilled veggies and jasmine rice!