Until our daughter shared this recipe, my husband and I swore we didn’t like salmon. But after one taste of this grilled version, we were converts!
—CARMA BLOSSER LIVERMORE, CO
PREP: 10 MIN. + MARINATING GRILL: 10 MIN. MAKES: 6 SERVINGS
1/3 cup soy sauce
1/3 cup canola oil
1 teaspoon garlic powder
1 teaspoon curry powder
1 teaspoon lemon-pepper seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon liquid smoke, optional
6 salmon fillets (8 ounces each)
1. In a large resealable plastic bag, combine the soy sauce, oil, garlic powder, curry powder, lemon-pepper, Worcestershire sauce and liquid smoke if desired; add the salmon. Seal bag and turn to coat. Refrigerate for 1 hour.
2. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Place salmon, skin side down, on rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.