8-6 oz salmon fillets each  

2 inches wide and 3/4 to 1-inch thick

1/3 cup soy sauce

1/3 cup cream sherry

3 tsp granulated sugar

1 1/2 Tbsp grated ginger root

3 cloves garlic minced

vegetable oil

2 lemons wedged

Instructions:  

Slice salmon fillets. Do not remove skin. Combine soy sauce, sherry and sugar in small sauce pan. Heat until sugar is dissolved. Add ginger and garlic. Place salmon in non reactive dish. Pour marinade over salmon. Cover with plastic wrap. Marinate in refrigerator at least 3 hours.

Remove salmon from marinade and transfer to plate. Brush oil on both sides. Thread each filet lengthwise on 2 long skewers. Grill fish flesh side down first over medium hot heat. Cook 5 minutes. Baste with marinade. Turn and grill skin side down. Baste again. Do not overcook. Serve leftover marinade heated. Garnish with lemon wedges.