Ginger-Soy Glazed Walleye with Charred Scallions

Ingredients

• 6 Walleye fillets (6-7 oz each), patted dry
• 2–4 tbsp Salted Perfection Sweet Ginger Finishing Salt
• 1/4 cup Soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Toasted sesame oil
• 1 tbsp Honey
• 2 cloves Garlic, finely minced
• 1 tbsp Fresh ginger, finely grated
• 2 bunches Scallions, roots trimmed
• 2 tbsp Grapeseed oil

Instructions

1. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, garlic, and grated ginger. This mixture serves as both a flavor enhancer and a source of sugars for the Maillard reaction later in the cooking process.
2. Pat the walleye fillets thoroughly with paper towels. Removing surface moisture is critical; if the fish is damp, the grill's energy will be wasted on steam production instead of creating that beautiful, savory crust we're looking for.
3. Lightly coat the fillets and the scallions with the grapeseed oil. We use grapeseed oil because its high smoke point allows it to withstand the grill's heat without breaking down and producing off-flavors.
4. Preheat your grill to medium-high heat (approximately 400°F). Ensure the grates are scrubbed clean and lightly oiled to prevent the delicate fish proteins from bonding to the metal.
5. Place the walleye fillets on the grill. If they have skin, start skin-side down. Let them cook undisturbed for about 3-4 minutes. This allows the proteins to set and naturally release from the grate.
6. Carefully flip the fillets. During the last 2 minutes of cooking, brush the soy-ginger mixture onto the fish. We wait until the end because the sugars in the honey and soy sauce can burn quickly; we want them to caramelize, not carbonize.
7. Grill the scallions alongside the fish for 2-3 minutes until they are softened and show distinct char marks, which provides a smoky contrast to the sweet glaze.
8. Remove the fish from the heat once it reaches an internal temperature of 145°F. Transfer to a platter and sprinkle evenly with the Salted Perfection Sweet Ginger Finishing Salt to provide a final pop of aromatic ginger and clean salinity. DUNZO!