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Grilled Teriyaki Salmon Fillets

  • 1/3 cup teriyaki sauce
  • 1/3 cup lemon juice
  • 1/2 cup light brown sugar, firmly packed
  • 2 T. vegetable oil
  • 1 T. garlic powder
  • 4 lb. salmon fillets - skin on

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.

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