adapted from Palatable Pastime
1 pound salmon fillet, skin in tact
1-2 scallions, sliced
Marinade
2 Tbsp lime ponzu sauce
1 Tbsp rice wine
2 tsp grated fresh ginger
2 Tbsp fresh lemon juice
2 Tbsp brown sugar
Whisk together the marinade ingredients and pour over the salmon fillets. Allow the salmon to marinate for thirty minutes. Drain the marinade and reserve it.
Place the reserved marinade in a small saucepan. Over low heat, reduce the marinade to a syrupy consistency. Stir constantly. It should coat the back of a teaspoon when ready.
Place the salmon on a piece of heavy duty foil which serves as the "pan". Grill the salmon on medium. If there is no lid on the barbecue, tent the salmon with a piece of foil. About half way through, drain the liquid, if needed, by punching a hole or two in the foil. The salmon is done when the thickest part of the salmon will flake.
(If your filet is skinless, then the salmon should be cooked 3-4 minutes per side, or to the level of doneness that you desire.)
Serve the salmon drizzled with the sauce reduction and garnish with sliced scallions.
NOTE: Ponzu is a type of soy sauce with citrus flavoring, in this case, lime. I found it in both our grocery store and an Asian Market.