What
you need,
1
6oz piece of salmon (skin on, bones removed)
¼
cup brown sugar
2
tbsp. lemon juice
¼
cup soy sauce
¼
cup olive oil
2-3
cloves garlic crushed
1
tsp. fresh cracked black pepper
½
tsp. salt
In
a large zip top bag combine the brown sugar, lemon juice, soy sauce, olive oil,
garlic, salt and pepper.
Zip
up the bag and give it a shake to combine the ingredients.
Add
the salmon to the bag and gently tip it around to coat the fish in the marinade.
Place
the bag on a plate and stash it in the fridge for at least 30 minutes up to 3
hours. (Don’t go any longer than that or the fish will get soggy)
Using
a double thickness of tinfoil, make a little tray, just a little bigger than
the piece of fish. Make sure you make little sides on the tray to hold in the
marinade.
Preheat
your grill to medium high heat.
Place
the salmon skin side down in the prepared tray. Spoon a couple of tablespoons
of the marinade right on top of the fish.
Transfer
the tinfoil tray to the grill. Cook for 15-18 minutes until the fish is almost
cooked through.
Use
a large flat spatula to carefully flip the fish out of the tray onto the grates
of the grill for just a moment to crisp up the top.
The
skin of the fish should stay in the tin foil tray, which is super handy.
Serve
right away.
Jen of My Tiny Oven
