Cut gingerroot into 1/4 inch or 1/8 inch rounds put in a Pyrex bowl add soy sauce to cover then take salmon fillets facedown – skin up and place them in the Pyrex dish make sure that soy sauce covers Fish and then put in the refrigerator for at least 35 minutes.

Heat cast-iron skillet the temperature and spray on olive oil. place fish on hot grill pan skin down, cover and allow to cook for five minutes

Cook for 5 minutes