This simple, versatile, made-from-scratch sauce serves as both marinade and glaze. It can also be used on halibut or sablefish. Ginger-Honey Marinade 1/2 cup orange juice 1/4 cup soy sauce 2 Tbs minced ginger root 2 Tbs honey or maple syrup 1 tsp Asian sesame oil Salmon steaks 4 to 6 (6-ounce) Vital Choice Sockeye Portions, rinsed and patted dry About 3 tablespoons extra-virgin olive oil, for the grill To make marinade: Mix the orange juice, soy sauce, ginger, honey or maple syrup and sesame oil in a non-reactive saucepan and bring to a boil. Reduce the heat slightly and simmer 5 minutes. Put the mixture in a bowl and set aside to cool slightly. To make salmon: Place the salmon in a single layer in a non-reactive shallow pan. Pour half the marinade on top and turn to coat all sides. Set the salmon aside for a couple of minutes or, if time allows, cover and refrigerate 30 minutes. Prepare a medium-hot fire for grilling or preheat the broiler. Arrange a rack 3 to 4 inches from the heat. Brush the grill with oil, or line the broiler pan with foil and brush it with oil. Transfer the salmon to the grill rack or the pan, discarding the marinade. Cook, brushing with some of the remaining marinade, until opaque throughout, about 10 minutes per inch of thickness. Serve with the remaining marinade spooned on top. Makes 4 servings.