Nancy loves salmon, and likes to take it to her book group dinners and similar events. She prepares a marinade that our friend Lisa McAuliffe shared with her. It really is good. You should try it.
1 1/2 pound salmon filet, with skin.
For the marinade:
1/4 cup soy sauce
1/4 cup olive oil
1/2 cup white wine
1 teaspoon ginger powder
1 Tablespoon lemon juice
1 large clove garlic, minced
1 scant handful of chopped fresh rosemary
Marinate the salmon covered for at least an hour. I think you start it skin side up and flip it at some point. When the grill is ready, remove the salmon and put it on the grill skin side down. Discard the marinade. Grill the salmon skin side down for about 12 minutes. The skin separates when you take it off the grill. A lot of people can do without the now-crispy skin, but I usually eat it.
In my own experience, the actual time may vary considerably, so you need to pay attention. You can test for doneness by pressing on the salmon with your thumb. If you prefer salmon cooked through, cover the grill, but continue to pay close attention. I like to flip the salmon fairly early in the cooking, when the fish is less delicate, in order to get some grill marks and caramelization on the presentation side, and then flip it back after a minute so that the skin side is down again while the salmon finishes. Flipping a large piece of fish is tricky, however: I use two spatulas. Sometimes it doesn’t work exactly as planned, but I can usually put it back together, more or less.