1/4 cup teriyaki sauce
1/4 cup lemon juice
3 tablespoon brown sugar -- packed
1-1/2 tablespoon vegetable oil
1 clove garlic -- crushed
4 pounds salmon fillet -- skin on
Instructions:
Combine teriyaki sauce, lemon juice, brown sugar, oil and garlic and
stir to mix. Place salmon, skin side down, on 2 layers of heavy-duty
foil. Remove thin white pin bones. Baste salmon with soy mixture and
let stand while preparing grill (medium-low heat). Place fish on grill,
with lid and vents open. Cook about 30 minutes, basting occasionally,
until fish is opaque when tested at its thickest part and reaches
135#161#F to 140#161#F on an instant-read thermometer. Transfer to
platter. Serve hot or cold.
