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O.K. Here's my favorite salmon recipe! I'll sort of talk you through it so it should be really easy!

First, buy your filets. I like the "tail filets", the ones from nearest the tail of the salmon. They are more tapered and a little thinner than the body filets. Get them with skin on, because they hold together better on the grill.

Bring your filets home and rinse them under cold running water, and set them skin side up in a GLASS baking dish. No aluminum, not even tinfoil, bec. this marinade is pretty powerful stuff.

Prepare the marinade:
1/2 c. peanut oil
1/4 c. soy sauce
1/4 c. balsamic vinegar
1/4 c. green onions, chopped
1 TBSP brown sugar
2 cloves garlic, minced
1 1/2 tsp ground ginger powder
2 tsp crushed red pepper flakes
1 tsp sesame oil
1/2 tsp salt

Whisk all these ingredients together and then pour over the salmon. Cover with plastic wrap (NOT aluminum foil, unless you like little puddles of liquid aluminum oxide on your food) and marinate in the refrigerator for 4-6 hours or overnight.

Put a pyramid of coals in your grill and let them burn down about 30 minutes, until you have a nice white ash on the charcoal. Brush the grill surface with oil, and place it 4-6 inches from the coals. Rule of thumb for salmon is to grill it about 10 minutes per inch, divided in two. For a typical fillet, I grill 5 minutes on the first side, then 5 minutes on the second side. Check by pulling at one side of the fillet with a fork to see if the meat flakes away and is no longer bright pink (a little pinkness in the thickest part of the fillet is fine, lots of people eat their salmon a little bit rare).

Bon appetit!

That recipe sounds great, AAM!

We often grill salmon (or better yet, sautee it in butter) just using a generous sprinkle of Paul Prudhomme's Seafood Magic.

Another, fancier way: poach it in inexpensive, unsweet champagne (Schloss Bieberich works well and is cheap at Trader Joe's) or a champagne/dry-white-wine mixture. Serve with a creamy saffron sauce (just make a thin white butter sauce and add saffron, stirring, until it's a bright color with abundant fragrance and taste) or buerre noir. Add yorkshire pudding on the side. Asparagus or broccoli go great with the saffron sauce. Then: Wow. I recommend a long walk afterwards.

AAM, I made salmon in your marinade recipe last night. Although it only sat for about 1.5 hours, it was absolutely delicious! There was tartar sauce on the table, but no one used any! That's a first. I had one small piece of fish left over, but both my boys really pigged out. This recipe is a keeper!

Next time I might put it in a big ziploc bag and get most of the air out. No reason why that wouldn't work, is there?

I just BBQ'd the salmon marinated per your recipe for 24 hours.

The flavor was good, but W-A-A-A-Y-Y-Y to spicy, even for me. (I love hot stuff!) One shouldn't sweat when eating salmon.

I would cut down the chili peppers to 1/2 tsp or so.

Otherwise, great!