Salmon Marinade

Ingredients:

1/3 Cup La Choy Soy Sauce (not light)

1/4 Cup Vegetable Oil

1/3 Cup Water

1/3 Cup Brown Sugar

Lemon Pepper to taste

Garlic Powder to taste

Supplies:

Gallon Ziploc Bag

Non-stick cooking spray (not butter flavor)

Timer

Stainless Steel Bowl

Metal Wisk

Extremely long metal spatula

Directions:

1) Lay unfrozen salmon skin down and sprinkle heavily with lemon pepper seasoning until covered. Sprinkle with kosher salt - not table salt - and garlic powder. Set in fridge for 10 to 20 minutes.

2) Pour brown sugar into a stainless steel bowl along with soy sauce, vegetable oil and water and wisk until brown sugar has dissolved.

3) Pour solution into the Ziploc bag before inserting the salmon. Remove salmon fillet from fridge skin down and place in Ziplocs bag with marinade.

4) Rinse out stainless steel bowl and place sealed zip lock with salmon skin down into bowl. Be careful to not swish off all the seasoning at first.

5) Let sit for at least 2 hours, but best for more than one day. As you come and go from the fridge flip the bag over while it rests in the marinade until ready to cook.

6) When cooking - set timer for 8 minutes. Spray grill with non-stick spray where you intend to place the salmon.

7) Warm the grill up to medium heat.

NOTE: If you try to apply non-stick spray while the grill in burning you run the risk of making a flame thrower - have fun with that if that is what you like to do.

8) Start the timer and lay the salmon skin side down on the grill. Close the lid and leave alone until time is up. Reset the timer and set it to 6 minutes.

9) With your long metal spatula flip the salmon over and restart the timer. Let cook until timer goes off again or until fillet flakes easily with a fork. Enjoy!