This recipe won the Salmon Anything But, Anything Goes contest in the Pacific Northwest. This is our recipe of choice when grilling salmon!
Use filleted salmon with the skin left on. Marinate the salmon with the following sauce for ½ hour before cooking:
¼ c soy sauce
½ c salad oil
Juice of ½ lemon
2 or 3 drops Tabasco Sauce
1 clove garlic, chopped
1 T chopped dill, fresh
Fire should not be too hot. Place skin side down on the grill and cook using indirect heat. Add a couple of bay leaves on the coals for flavor while cooking. Baste every 5 minutes with remainder of sauce until done. Cook to an internal temperature of 140* in the center of the salmon.