Wild Copper River salmon fillets
2 1/4 cups orange juice
1/2 cup soy sauce (to taste)
4 TBS. finely shredded ginger root
4 garlic cloves (pressed)
1/4 cup brown sugar
2 TBS. olive oil

Combine marinade ingredients and mix well. Place salmon fillets in pan, skin side up and pour marinade over the salmon.

Place skin side up on an oiled grill and brown, 4-7 minutes. Carefully turn, baste with sauce and lightly sprinkle with more brown sugar. Grill an additional 4-7 minutes or until salmon is cooked through. Marinade can be reduced and used as a serving glaze.

Can also be broiled, finishing with skin side down.