Don't remove the skin from the salmon until after you've taken it off the grill. The skin protects the flesh from the intense heat, allowing it to cook on just one side. This eliminates having to flip the fillets, which often fragments the fish.
1 tablespoon sugar
1 1/2 teaspoons five-spice powder
1 1/2 teaspoons ground coriander
1 1/2 teaspoons black pepper
1/2 teaspoon salt
3 (3 x 1/2-inch) orange rind strips
1/2 cup fresh orange juice (about 1 orange)
1/2 cup low-sodium soy sauce
1/3 cup honey
2 tablespoons minced green onions
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons dark sesame oil
4 garlic cloves, minced
1 (3-inch) cinnamon stick
8 (6-ounce) salmon fillets (about 2 inches thick)
1/4 cup thinly sliced green onions
1 tablespoon sesame seeds, toasted
How to Make It
To prepare spice mixture, combine first 5 ingredients in a small bowl.
To prepare glaze, combine rind and next 8 ingredients (rind through cinnamon) in a saucepan. Bring to a boil. Reduce heat, and simmer 10 minutes. Strain through a sieve; discard solids.
Rub the fillets with spice mixture. Cover; refrigerate 10 minutes. Place, skin sides down, on a grill rack coated with cooking spray. Grill 16 minutes, covered, or until fish flakes easily when tested with a fork, basting occasionally with glaze. Remove skin; discard. Arrange fillets on a platter; sprinkle with sliced onions and sesame seeds.