3 skinless salmon filets
Marinade: mix 1/4c vegetable oil, 2Tbsp balsamic vinegar, 2Tbsp reduced sodium soy sauce, 2 teaspoons honey, 1 teaspoon ground ginger, 1/4 teaspoon salt, 1 teaspoon crushed red pepper flakes, and 1/8 teaspoon onion powder.
Put the filets in a ziploc bag or shallow dish and pour most of the marinade over them, reserving 1/4 cup of the marinade for basting later. Let them marinate in the refrigerator for at least 30min. Put the fish on a hot grill for a few minutes and flip once, until the fish flakes with a fork. Baste with the remaining marinade.
I used to have the temperature settings for an oven for this recipe, sealing the fish in foil packets, but that was on a separate card I can't locate right now.