Place salmon in a large zipper-topped plastic bag. In a medium bowl, combine soy sauce, garlic, lemon juice and zest, and brown sugar; pour mixture over salmon then seal the bag and turn to coat; refrigerate for 1 hour.
Preheat outdoor grill to MEDIUM-HIGH. Brush grill grate with olive oil. Remove salmon from marinade and season with salt and pepper; grill for 4 minutes per side or until fillets flake easily when tested with a fork.
Notes
SERVING SUGGESTION: Whole wheat couscous and steamed asparagus.VEGETARIAN: Use tempeh instead of salmon, adjusting marinating and cooking times accordingly.GLUTEN FREE: Make sure soy sauce is gluten free.NUTRITION: Per Serving: 311 Calories; 13g Fat; 42g Protein; 6g Carbohydrate; trace Dietary Fiber; 106mg Cholesterol; 1134mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. Points: 8