Step 1

Using needle-nose pliers or tweezers remove all bones from the salmon.

Step 2

Combine the orange juice, soy sauce, balsamic vinegar, Dijon mustard, ginger, and honey in a large zip-top bag. Add fish, seal, and marinate in the refrigerator for 30 minutes.

Step 3

Remove fish from bag; reserve the marinade.

Step 4

Brush grill with olive oil; prepare to medium-high.

Step 5

Place fish on grill; cook to desired doneness about 5 minutes per side, basting with reserved marinade.

Step 6

Place remaining marinade in a saucepan, bring to a boil, boil 1 minute. Spoon glaze over fish and serve