For a perfectly simple dinner, serve this salmon with grilled or broil asparagus and a mix of California brown and wild rices.

6 tablespoons Meyer lemon juice (or regular juice if Meyer lemons are not available)
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons canola oil
1 1/2 teaspoons sugar
1 1/2-inch piece fresh ginger, peeled and grated
1 1/2 pounds wild king salmon fillets (preferably skinless)
Freshly ground pepper

6 tablespoons Meyer lemon juice (or regular juice if Meyer lemons are not available) 3 tablespoons low-sodium soy sauce 1 1/2 tablespoons canola oil 1 1/2 teaspoons sugar 1 1/2-inch piece fresh ginger, peeled and grated 1 1/2 pounds wild king salmon fillets (preferably skinless)

In a small bowl or measuring cup whisk together lemon juice, soy sauce, oil, sugar and ginger. Set aside 1/3 of the mixture in a small bowl. Place salmon in a shallow dish and pour the rest of the marinade over the top. Let marinate at room temperature for 20 minutes, turning once or twice. Grill or broil salmon over medium heat, turning once with a wide spatula and brushing with excess marinade until salmon is cooked to your liking (about 10 minutes depending on thickness.) Sprinkle with pepper and serve with reserved marinade for drizzling. Makes 4 to 6 servings.