Big King Grilled Salmon
2 pounds salmon fillet’s (1 ½ inch thick)
¼ Cup Soy Sauce
3 tablespoons unsweetened pineapple juice
3 tablespoons red wine vinegar
3 cloves of garlic (minced)
1 tablespoon lime juice
1 teaspoon ground ginger
1 teaspoon SmokeeJo’s Key Lime spice
½ teaspoon pepper
½ teaspoon SmokeeJo’s Datil Pepper Sauce
In a small bowl, combine the soy sauce, pineapple juice, red wine vinegar, garlic, lime juice, ground ginger, key lime spice, pepper and datil pepper sauce. Pour ¾ cup into a large ziplock bag. Add the salmon fillets. Seal the ziplock bag and turn over a couple of times to coat the fish all over. Place in refrigerator for 1 hour, turning occasionally. Be sure to set aside the remaining for marinade for basting.
Coat your grill rack with cooking spray before you get the grill going. Remove the salmon from the ziplock and discard the marinade. Place the salmon with the skin side down on the grill rack. Grill, covered, over medium heat for 5 minues. Brush with reserved marinade. Grill 15-20 minutes longer or until the fish flakes easily with a fork.