Fishing season has come upon us here on the Peninsula and one of the favorite catches amongst perch, catfish and trout is salmon. It is also the time to be firing up your grill, be it propane or charcoal.
1-1/2 pounds salmon filets
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
¼ cup olive or peanut oil
- Season salmon fillets with lemon pepper, garlic powder, and sea salt to taste.
- In a small bowl, stir together soy sauce, brown sugar, water, and oil until sugar is dissolved. Place fish in a large resealable plastic bag with soy sauce mixture, seal and turn to coat. Refrigerate for at least 2 hours.
- Preheat grill to medium heat.
- Lightly oil grate. Place salmon on the preheated grill, discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.