1. Rinse and cut salmon into 5–7 cm thick steaks.
2. Whisk soy sauce, olive oil, honey, lemon juice, pepper, crushed garlic, and a pinch of salt.
3. Coat steaks in marinade, prick with toothpick, refrigerate 2–3 hours.
4. Grill or bake, basting once more before cooking. 4–5 minutes per side.
5. Boil leftover marinade as sauce. Garnish with parsley and lemon wedges.
Ingredients
White Wine Pairing
Riesling - Mosel, Rheingau, or Austria