1/4 cup teriyaki sauce

1/4 cup lemon juice

3 tablespoons brown sugar -- packed

1 1/2 tablespoons vegetable oil

1 clove garlic -- crushed

4 pounds salmon fillet -- skin on

Combine teriyaki sauce, lemon juice, brown sugar, oil and garlic and stir to mix. Place salmon, skin side down, on 2 layers of heavy-duty foil. Remove thin white pin bones. Baste salmon with soy mixture andlet stand while preparing grill (medium-low heat). Place fish on grill, with lid and vents open. Cook about 30 minutes, basting occasionally, until fish is opaque when tested at its thickest part and reaches 135#161#F to 140#161#F on an instant-read thermometer. Transfer to platter. Serve hot or cold.