Ingredients
1/4 cup packed brown sugar1/4 cup reduced-sodium soy sauce3 tablespoons unsweetened pineapple juice3 tablespoons red wine vinegar1 tablespoon lemon juice3 garlic cloves, minced1 teaspoon ground ginger1 teaspoon pepper1/4 teaspoon hot pepper sauce2 salmon fillets (1 inch thick and 6 ounces each)
Preparation
In a bowl or shallow dish, combine the first 9 ingredients. Add salmon and turn to coat; cover and refrigerate for 15 minutes, turning once.
Drain fillets, discarding marinade. Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from the heat until fish just begins to flake easily with a fork, 13-15 minutes.
