Grilled Whole Salmon Fillet
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 andlet 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 reaches135 degrees F to 140 degrees F on an instant-read thermometer.
Transfer to platter.
Serve hot or cold.