Ingredients
2 salmon fillets (6 ounces each)1 teaspoon lemon-pepper seasoning1 teaspoon garlic powder1 teaspoon curry powder6 tablespoons reduced-sodium soy sauce1/4 cup butter, melted1/4 teaspoon Worcestershire sauceDash Liquid Smoke, optional
Preparation
Sprinkle fillets with lemon-pepper, garlic powder and curry powder. Cover and refrigerate for 30 minutes.
In a large resealable plastic bag, combine the soy sauce, butter, Worcestershire sauce and Liquid Smoke if desired; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade.
Place salmon skin side down on grill rack. Grill, covered, over medium heat for 8-12 minutes or until fish flakes easily with a fork.
