I made this for dinner the other night and everyone raved about it.  Cooking the salmon in the foil packet on the grill is brilliant.  The salmon was infused with the flavors and didn’t taste at all fishy!  It’s my new favorite way to cook fish.  I couldn’t find my Splenda brown sugar so I used regular brown sugar.

Chile Garlic BBQ Salmon

1 1/2 pound salmon; cleaned
2 tablespoon soy sauce
1 1/2 teaspoon chile sauce
1 1/2 teaspoon ginger root, fresh; chopped
1/2 clove garlic; chopped
1/2  lime; juiced
1/2  lime; zested
1 1/2 teaspoon splenda, brown sugar
1 1/2 small onion, green; chopped

Prepare outdoor grill for high heat. Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon’s skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil. In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon. Fold the foil over the salmon, and crimp the edges to seal. If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Or use your oven for the same effect.  Cook for 25 to 30 minutes.
Remove to a serving platter, and pour any juices that may have collected in the foil
over the top of the fish. Sprinkle with green onions.

Yield: 3 servings