This recipe is very easy and requires minimal prep time.
-Mr. Yoshidas Original Gourmet Marinade & Cooking Sauce
-Crushed Sea Salt
-Crushed Black Pepper
Drizzle some Yoshidas Marinade & Cooking Sauce in the bottom of your pan (we used a 9×13 glass pan). Place the fillets in the pan, skin side down in the pan and generously coat the top of the fillet with more Yoshidas Sauce. Now sprinkle the crushed sea salt and black pepper on the fillets along with the granulated garlic.
Cover and put pan in the refrigerator overnight.
We used a Traeger BBQ grill with hickory pellets for this, but feel free to put the fillets on a grilling board to achieve a similar end result. Preheat grill to ~450 degrees and cook fillets for 10-15 minutes. Watch closely when your are nearing the end of the cooking and when the fillet flakes easily with a fork, they are done.
Combine this salmon with Yukon Gold potoatoes, corn on the cob, and an Apple Ale from Broken Tooth Brewing Company and you’ve got a bang-up dinner!!