1 salmon fillet, about 1 1/2 lb (675 g), with or without the skin

1/4 cup (60 ml) honey

2 tbsp (30 ml) soy sauce

1 tsp peppercorns, crushed

Juice of 1 lime

1/4 cup (11 g) chopped cilantro

Cut the salmon into 4 steaks. In a bowl, combine the honey and soy sauce.

Place the fish on a plate and brush with half of the honey mixture. Sprinkle with the pepper. Refrigerate for 1 hour.

Add the lime juice to the remaining honey mixture. Set aside.

Preheat the grill, setting the burners to high. Oil the grate.

Reduce the heat to medium. Place the salmon on the grate, skin side down, and cook for about 4 minutes on each side, or until the centre remains slightly translucent.

Drizzle the fish with the honey and lime mixture. Garnish with the cilantro. Serve with rice or vegetables.

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