Preparation -
Whisk the teriyaki sauce, lemon juice, brown sugar, vegetable oil and garlic powder together. Place the salmon fillets, skin side down, on a piece of heavy-duty aluminum foil. Baste the salmon with the teriyaki mixture, reserving some of the mixture for basting while grilling. Cover and place in the refrigerator for 1/2 to 1 hour. Wrap the salmon loosely in the foil and place on a prepared charcoal grill or preheated gas grill. Grill over medium hot coals for about 30 minutes, basting often. The salmon is done when it's lightly browned and looks opaque.