Ginger Glazed Salmon
Source: The Joy of Grilling by Joe Famularo
Serves 6

6 salmon filets with skin (cut so each is 2 inches wide and 5 to 6 inches long, and 3/4 to 1 inch thick at the midpoint, about 5 to 6 ounces each)
1/4 cup soy sauce
1/4 cup cream sherry
2 tsp sugar
1 tablespoon grated fresh ginger
2 garlic cloves, finely chopped
oil
lemon wedges

Combine soy, sherry and sugar in a small saucepan and heat only until sugar is dissolved. Add ginger and garlic and pour over salmon. Marinate in refrigerator for 2 to 3 hours or at room temp for 30 minutes.

Remove salmon from marinade and transfer to a plate. Brush oil on both sides. Thread each fillet lengthwise on 2 long skewers (I skip this part).

Grill fish flesh side down first. Turn and grill skin side, basting with marinade; do not over cook. Leftover marinade may be heated and served with the fish. Garnish with lemon wedges.