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Grilled Salmon


  • 1/4 cup packed brown sugar
  • 1/4 cup soy sauce
  • 3 Tbsp. unsweetened pineapple juice
  • 3 Tbsp. red wine vinegar
  • 3 garlic cloves, minced
  • Ad
  • 1 Tbsp. lemon juice
  • 1 tsp. ground ginger
  • 1/2 tsp. pepper
  • 1/2 tsp. hot pepper sauce
  • 1 salmon fillet


In a small bowl, combine the first nine ingredients. Pour 3/4 cup into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 1 hour, tuning occasionally. Set aside remaining marinade for basting. Coat grill rack with nonstick cooking spray before starting grill. Drain and discard marinade. Place salmon skin side down on rack. Grill, covered, over medium heat for 5 minutes. Brush with reserved marinade. Grill 15-20 minutes longer or until fish flakes easily with fork.

By Robin from Washington, IA


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