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.