In a medium bowl, whisk together chopped fresh ginger, minced garlic, soy sauce, orange juice, honey, and chopped green onion.
Lay salmon fillet in large dish or tray.
Pour Honey-Ginger Orange marinade over salmon.
Turn salmon over so skin side is facing up and exposed meat is immersed in marinade.
Cover, refrigerate, and allow to marinate at least 1 hour, and up to 24 hours.
When you are ready to cook the salmon, preheat barbecue (or stovetop grill) to medium. Remove the salmon from marinade and place the salmon on the grill mat. Reserve leftover marinade.Cover the barbecue and allow to cook for 4-6 minutes per ½-inch of thickness, or until the internal temperature reaches 125°F [52°C]. If you are using a grill mat, you should not need to flip the salmon unless it thicker than the suggested ¾-inch. NOTE: If you are using a stovetop grill, you will need to flip the salmon halfway through.
Remove salmon from grill and allow to rest for 10 minutes before serving.
While the salmon is resting, strain the leftover marinade.In a small saucepan or skillet, bring the strained marinade to a boil in over medium heat, stirring frequently until the liquid is reduced by half.Remove sauce from heat and whisk in one tablespoon of butter.
1 tablespoon butter
Serve salmon on a bed of fresh greens and top with marinade reduction.
We usually choose to cook the whole salmon fillet together for the sake of presentation, but you can also cut it up into single serving portions prior to cooking for easier serving. USDA recommends a minimum internal temperature of 145°F [62.7°C] for cooked salmon, which should be measured at the thickest part of the fillet. It is important to note, however, that salmon continues to cook after it is removed from the heat.For this reason, we usually use an instant-read thermometer to check for doneness, and aim to remove salmon from the grill when it reaches an internal temperature of 125°F [52°C]. We then cover it and allow it to rest for 10 minutes or so before serving.