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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Compliments are a âshore thingâ when Krista Frank fixes these fabulous salmon fillets at home in Rhododendron, Oregon. A tasty marinade pumps up the flavor and keeps them moist and tender. Ingredients:
1/4 cup packed brown sugar |
1/4 cup reduced-sodium soy sauce |
3 tablespoons unsweetened pineapple juice |
3 tablespoons red wine vinegar |
1 tablespoon lemon juice |
3 garlic cloves, minced |
1 teaspoon ground ginger |
1 teaspoon pepper |
1/4 teaspoon hot pepper sauce |
2 salmon fillets (1 inch thick and 6 ounces each) |
Directions:
1. In a large resealable plastic bag, combine the first nine ingredients; add salmon. Seal bag and turn to coat; refrigerate for 15 minutes, turning once.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on rack. Grill, covered, over medium heat or broil 4 in. from the heat for 13-15 minutes or until fish flakes easily with a fork. Yield: 2 servings.
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