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Teriyaki Salmon on The Grill: Submitted by: Melanie Bolke | Date Added: 20 Aug 2014
Listed in: Fish
Ingredients

--Wild Salmon with skin on
--Marinade of choice
--Canola oil

Cooking Instructions

–Place salmon fillets (I prefer Wild) skin-side down on a piece of aluminum foil, large enough to wrap up the edges and create a “foil boat” for the fish.
–Smother the salmon with your marinade of choice, close up the foil boat at the top, and refrigerate for ~30 mins, or a maximum of 1 hour (unlike beef or poultry, fish begins to degrade if left in marinade for too long).
–Pre heat grill to ~400
–Brush grill grates with canola oil
–Remove salmon from foil boats and brush the fish lightly with canola oil. Place on grill, skin-side up for ~3 mins
–While salmon is still on grill, brush the skin with oil and carefully flip the fillet(s)
–Cook skin side down for 5-7 mins depending on thickness of the fish. Salmon should be close to opaque all the way through once fully cooked and flake easily.
–Remove salmon from the grill and serve.

Recipe Pictures - Hover cursor to scroll if several images - Click to enlarge image.:
Teriyaki Salmon on The Grill
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