(A little nod to my Pacific Northwest roots)
(Cooking Light Complete Cookbook, adapted by Avalie)
1/2 c. Soy Sauce
1 T. Vegetable Oil
1 T. Lemon Juice
1/8 tsp. Salt
1/8 tsp. Black Pepper
1 clove Garlic, minced (we double this)
4 (6-oz.) Salmon Fillets
1. Combine Soy Sauce, Oil, Lemon Juice, Salt, Pepper, and Garlic in large ziploc freezer bag. 2. Add fish to bag; seal. 3. Squeeze out air and freeze.
To prepare: Remove bag from freezer and allow to thaw in refrigerator (24 hours works best). Prepare grill. Remove fish from bag, discard marinade. Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork.
Note: This recipe also works great with frozen fish. You can freeze the frozen fish in the marinade, or simply let the fish thaw in the marinade. Just make sure you marinade the fish for at least an hour. The salmon that is frozen in the marinade has a lot more of the marinade flavor, since it is marinading so long. We love it this way. Delicious salmon goodness! MMMM!