This recipe is perfect for Sockeye (Red) Salmon.

Ingredients:
Sockeye Salmon fillets (as many as you want)
Marinade (you may use one of the recipes below or use a pre-made
marinade sauce such as Yoshida¡¯s Gourmet Sauce; you need enough
marinade to coat fillets.)
Also Needed:
1 large (2-gallon) zip lock bag (or more, depending on how many
fillets you¡¯re cooking)
Cooler with plenty of ice
Good quality charcoal briquettes (do NOT use lighter fluid)
Small wire grill
Heavy duty aluminum foil

Lemon-Dill Marinade:

Ingredients (makes enough for 4 fillets)
? cup of vegetable oil

2 tablespoons of lemon juice

1 teaspoon of Worcestershire sauce

1 teaspoon of dill

? teaspoon of chives

1 teaspoon of parsley

? teaspoon of lemon pepper

Make the marinade just before you leave to go fishing. If going
for longer than a day, mix just prior to marinating fish. Place all
ingredients in a zip lock bag, seal, and mix until evenly
distributed. Store in cooler.

Honey and Basil Marinade

Ingredients (makes enough for 4 fillets)

? cup of fresh basil leaves
3 tablespoons of olive oil

2 tablespoons of lemon juice

2 tablespoons of honey

? teaspoon of pepper and salt
Use the same directions used for Lemon-Dill Marinade.

3 Sauce Marinade

Ingredients (makes enough for 4 fillets)

1/3 cup olive oil

1/3 cup soy sauce

2 tablespoons steak sauce (such as A-1)

2 teaspoons Worcestershire Sauce

3 cloves fresh garlic (minced)

1 tablespoon dry tarragon

Mix as with other marinades.

Prep and Cooking

* Place fillets in marinade in plastic bag, seal, and store in cooler
for 30 minutes to 1 hour. (Do not marinate too long or fillets may
start to deteriorate. Always marinate in a cold container.)
* Make a small fire with charcoal.
* Once coals are hot-- ashen white-- place fillets skin side down
on grill, brush or drizzle with marinade, and cover with a tent of
aluminum foil. (The foil acts like a lid, allowing fish to cook on
both sides at once)
* With the grill about 3 inches over the coals, cook the fillets for
about 15-20 minutes. When the meat flakes, the fish is done.
Overcooking will dry out the fish and compromise its flavor. *
Serve at once.
* Store any cooked, uneaten fillets in the cooler for the next
day.

Each of these marinades is simple to make and will keep in an
iced cooler for a few days. Never reuse marinade; once you¡¯ve
put raw fish in it, only use in cooking and NOT as a dipping sauce. Leaving
fish too long in a marinade can turn it mushy. To be safe, marinate fillets for
30 to 60 minutes.

Enjoy your fishing and good eating!