1/4 cup olive oil
1/2 cup teriyaki sauce
juice of 1 lemon
5 garlic ; minced
salt and pepper ; to taste
2 pounds Salmon fillets
Combine marinade ingredients and place in a zip lock bag. This can be done with only one pound if desired. Squeeze the air out, and refrigerate 6-8 hours or over night. Turn it over from time to time.
Remove the salmon from the zip lock, pepper with a pepper mill and salt with sea salt to taste, and let come to room temperature.
Cook on a very hot grill (Ken uses a fish grilling basket sprayed with Pam) or a stove top griddle. It should be brown on the outside and pink on the inside.
Works great with garlic mash potatoes and sautéed spinach. Ken recommends cooking twice what’s needed for one meal. Refrigerate the left over and later pull it out for a cold snack.