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Grilled Salmon I
December 14, 2003

I made a variation. I used honey crystals rather than brown sugar (that's what I had on hand). In addition, I sprinkled the salt and lemon pepper seasoning on the fish. Finally, I cooked it in a hot skillet on top of the stove with the remainder of the marinade from the bag plus a little water. By the time the marinade had reduced the fish was tender and flaky and among the tastiest dishes I have ever made. A very forgiving recipe that really tastes great.

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