Teriyaki Marinated Salmon with Honey Habanero Glaze

INGREDIENTS:
(1) 2-3 Pound salmon fillet
(1) Cup soy sauce
3/4 Cup golden brown sugar
(1) Tablespoon minced fresh garlic
(1) Teaspoon grated ginger
(1) Teaspoon course ground pepper
Set aside 1-1/2 tbsp. of this marinade for the glaze

Glaze
1-1/2 tbsp. reserved marinade
1-1/2 tbsp. honey
1/4 to 1/2 Teaspoon crushed Habanero peppers
1/2 Teaspoon fresh lemon or lime juice (optional)
(1) Tablespoon melted butter (optional)

STEPS:
Combine the marinating ingredients in a shallow glass-baking dish. Choose a pan that is just slightly larger than your fillet. Score the salmon diagonally every two inches to within 1/4 inch of the skin. Place the fillet flesh side down in the pan then turn it over. Ladle more marinade on top and into the scores and marinate for 2 - 4 hours, longer if your salmon is from a large king. Continue to ladling more marinade over the fish every 20 minutes or so. Be sure to keep your salmon refrigerated until ready to cook. Prepare your grill. Place the salmon fillet on a grill plank* skin side down. Cook until it flakes with a fork. Do not over cook. When done, place it on a large serving platter and brush or drizzle the honey Habanero glaze on the top of the salmon. If you arenÕt accustomed to hot Habanero peppers, you might prefer omitting them or using a milder pepper in the glaze. *Follow grill planking instructions.