A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets.
Grilled salmon with rich soya marinade, seasoned with lemon pepper and garlic. Served with lemon and sour cream mashed potatoes and a beautifully fresh strawberry and balsamic salad. Goodness! My favourite fish recipe of all time. Modified and adapted over 6 years. It's now just gorgeously perfect.
The word salmon, any variety of fish of the genera Salmo and Oncorhynchus, comes from the Latin salmo, which later became samoun in Middle English. Many Native American tribes depended heavily upon salmon in their diet.
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Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate. Place salmon on the preheated grill skin down. Leave until the skin is propertly charred.
Turn over and grill until charred. Baste with sauce.
Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Serve with creamy mashed potatoes and side salad.