A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, is the perfect salty-sweet complement to rich salmon fillets. Even my 9-year-old loves this recipe!
I have one thing that I do every time I cook salmon. I always make a little foil packet for each fillet and close it up, leaving a little room for air to circulate inside. If you bake the foil packets on a cookie sheet at 425 for about 15 minutes (slightly longer depending on number of fillets), the salmon cooks to perfection every time! This is a great recipe to use when preparing salmon in foil packets... it poaches gently in its on juices and always comes out so tender and delicious! - 28 Nov 2006 (Review from Allrecipes US | Canada)
My husband really liked this one. I used 1/3 c. lemon juice and 1/4 tsp. black pepper instead of the lemon pepper. I cut the soy sauce to 1/4 c. to lesson the salt flavor and used only 1 T. olive oil to cut calories. I also sprayed the grill plate with olive oil to keep the salmon from sticking. Turned out wonderfully. - 26 Sep 2002 (Review from Allrecipes US | Canada)
FANTASTIC! We live in Alaska, and have lots of salmon to eat. We are always looking for the next great Salmon Recipe. This one is now our favorite. Try it, you WILL like it. My only suggestion is to grill the fish, flesh side down first (facing the hot coals). This allows the brown sugar to glaze the fish and seal in the moisture. Then after about 7 minutes, flip the fish over with the skin side down facing the hot coals. Don't worry about sticking to the grill, the oil in the recipe help to make this not a problem. Enjoy....Thanks for the recipe! - 04 Aug 2002 (Review from Allrecipes US | Canada)