Soy Ginger Salmon

I didn't do the rub. I just put all ingredients in a Zip Lock and froze. I was a little concerned that the fish would be too salty after being in the marinade for a while - but it wasn't! I also used about 1/2 c. of the marinade in our white rice (and cut the rice's water by 1/2 c. or so)and it added a really nice flavor.

Ingredients

* 1 pound salmon fillets
* 1/3 cup brown sugar, divided
* 2 teaspoons lemon pepper, divided
* 1 teaspoon garlic powder, divided
* 1/3 cup low sodium soy sauce
* 1 tablespoon olive oil
* 1 (1 inch) piece fresh ginger root, minced
* 1/3 cup orange juice

Directions

1. Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.
2. Into a small saucepan set over medium heat, pour soy sauce and olive oil. Stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice.
3. Place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours.
4. Preheat broiler. Place fish in a foil-lined baking pan. Reserve marinade.
5. Broil fish skin-side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven, and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from oven, and let sit 5 minutes before serving.