Preparation:
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 and let 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 reaches 135#161#F to 140#161#F on an instant-read thermometer.
Transfer to platter.
Serve hot or cold. |
