Grilled Whole Salmon Fillet Recipe

1/4 cup teriyaki sauce

1/4 cup lemon juice

3 tablespoons brown sugar -- packed

1 1/2 tablespoons vegetable oil

1 clove garlic -- crushed

4 pounds salmon fillet -- skin on

Combine teriyaki sauce, lemon juice, brown sugar, oil and garlic and stir to mix. Place salmon, skin side down, on 2 layers of heavy-duty foil. Remove thin white pin bones. Baste salmon with soy mixture and let stand while preparing grill (medium-low heat). Place fish on grill, with lid and vents open. Cook about 30 minutes, basting occasionally, until fish is opaque when tested at its thickest part and reaches 135 to 140F on an instant-read thermometer. Transfer to platter. Serve hot or cold.