This recipe came from the Alaska Brewing Company website and was very good - similar to a teriyaki flavor. Tim put the filet directly on the grill and didn't use the foil method. When the filet was done the skin just peeled off.
I've heard that the spring kings should be making their way very, very soon. If we have time we might need to get a line wet this weekend!
Suzanne's Alaskan Salmon Marinade
* 6 oz. Alaskan Amber beer
* 1/2 cup orange marmalade
* 1/2 cup soy sauce
* 3 tablespoons sugar
* 2 tablespoons oil
* 2 teaspoons minced garlic
* 1 teaspoon ground ginger
* 2 lbs. salmon fillets or steaks
Blend together first 7 ingredients. Place salmon in shallow baking dish and pour marinade over. Cover and refrigerate at least 1 hour. Remove from marinade and transfer salmon to sheet of heavy-duty foil cut about 2 inches larger than fish all around; bend edges up to make lip around fish. Cook salmon on hot grill, but not directly over a heat source (coals or gas). Cover grill and open vents. Cook about 20 - 30 minutes until fish is opaque and flakes easily. Serves 6 to 8.