- 1/3 cup freshly squeezed lemon juice
- 1/3 cup olive oil
- 1/3 cup soy sauce
- 1 tablespoon sesame oil (see notes)
- 2-3 pounds salmon
•This recipe is delicious without the sesame oil, too. If you don’t have any on hand, feel free to omit.
•We like to eat salmon just cooked through the middle, so I remove it from the grill when there is just the slightest bit of pinkish, translucent-looking meat in the center. As the salmon rests, it will continue to cook the remainder of the way through. If you are unsure as to whether it is done, cut into the center of the thickest part and take a peek. This will not effect the finished product at all. Also note that wild salmon, like sockeye, is leaner than farmed salmon and will cook more quickly.