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

--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.

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Teriyaki Salmon on The Grill
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