Grilled Whole Salmon Fillet
Yield
2 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
teriyaki sauce
|
|
| ¼ | cup |
lemon juice
|
|
| 3 | tablespoons |
brown sugar
packed |
|
| 1 ½ | tablespoons |
vegetable oil
|
|
| 1 | clove |
garlic
crushed |
|
| 4 | pounds |
salmon fillets
skin on |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
teriyaki sauce
|
|
| 59 | ml |
lemon juice
|
|
| 45 | ml |
brown sugar
packed |
|
| 23 | ml |
vegetable oil
|
|
| 1 | clove |
garlic
crushed |
|
| 1.8 | kg |
salmon fillets
skin on |
|
Directions
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.
