Friday, November 7, 2008

Yummy Salmon!

I've been using this simple recipe for years and it always receives great reviews, even from people who do not like fish. Have any of you met my mother-in-law? She has a saying that covers everything she will not goes something like this:

"I will not eat anything that speaks another language, swims in the ocean or is blue."

Technically, Italian foods like spaghetti and pizza are perfectly ok but she will not eat Mexican, Chinese, Indian, the list goes on and on. Seafood is really off her list, she can not stand to be in the house when I'm cooking seafood. HOWEVER! I did get her to try this salmon once and she even said, "It's not bad." That's HUGE!

So anyway, on to the recipe. My dad just called and wanted the recipe so we decided this was a good place to share it. When you cook this, take a picture for me so we can post one :)


1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil


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, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

I have used frozen salmon fillets (4-6oz each) and large fresh salmon fillets weighing 2 lbs or so. I do not use the lemon pepper as my husband does not like pepper, but when he's not around, I do use pepper. I also just add the pepper and garlic powder to the marinade in the bag. I cut back on the oil a bit, I think salmon is a fairly oily fish and does not need a lot of extra oil. I do not typically add extra salt as soy sauce is so salty to my taste buds so experiment and see what works for you. I've also broiled this in the oven when it's too cold to grill.

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