Courtesy of Nancy Cross - Kenai
1/3 cup olive oil
1/3 cup Tamari sauce
1/3 cup cooking sherry
1/4 tsp. ginger
1/4 tsp. garlic powder
1 medium sized salmon filet
Rinse and pat dry the salmon filet and put into a gallon sized plastic bag with zip top. Whip together the rest of the ingredients and pour into plastic bag with salmon. Marinate in the refrigerator for at least two hours, turning once. This recipe may be doubled for larger pieces of salmon. Barbecue the salmon ( basting as needed using left over marinade) until the white fat bubbles on the surface of the salmon. You may also fry the salmon in a medium hot skillet, or bake in a 350 degree oven until the white fat bubbles on the surface. DO NOT allow salmon to dry out.
