Ingredients
1/4 cup packed brown sugar1/4 cup soy sauce3 tablespoons unsweetened pineapple juice3 tablespoons red wine vinegar3 garlic cloves, minced1 tablespoon lemon juice1 teaspoon ground ginger1/2 teaspoon pepper1/2 teaspoon hot pepper sauce1 salmon fillet (2 pounds)
Preparation
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, turning occasionally. Set aside remaining marinade for basting.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on rack. Grill, covered, over medium heat or broil over medium heat for 5 minutes. Brush with reserved marinade. Grill or broil 15-20 minutes longer or until fish flakes easily with a fork.
