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Grilled Whole Salmon Fillet



Yield: 8 Servings
1/4 c teriyaki sauce
1/4 c lemon juice
3 T brown sugar --,Packed
1 1/2 T vegetable oil
1 clove garlic --,Crushed
4 lb salmon fillet --,Skin On


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 andlet stand while preparing grill (medium-low heat). Place fish on grill, with lid and vents open. Cook about 30 minutes, basting occasionally, until fishis 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.













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