Grilled Salmon

I took the basic recipe for this from a recipe in the Cleveland Plain Dealer quite a number of years ago, but I don't have a date on it, nor does the actual recipe mention a cook or cookbook for credit. I'm a salmon lover and I've always enjoyed this, so I've fixed it often over the years. Of course, you can just bake the fish in the oven, if you don't want to grill it, and I've done both many times.

1/4 cup teriyaki sauce
1/4 cup lemon juice
3 tablespoons brown sugar (I use dark, but the actual recipe doesn't specify)
1 to 1 1/2 tablespoons canola oil
1 clove of garlic, roughly chopped
about 3 to 4 lbs. salmon fillets, with skin, pin bones removed

Place salmon, skin side down, on heavy aluminum foil (recipe suggests double layer of foil). Mix all ingredients and baste the salmon with it, reserving some of the mixture for later. Let sit for about 15-20 minutes. Place fish on open grill for about 30 minutes, basting occasionally with the reserved mixture. Salmon should be opaque at its thickest part before removing from the heat. The recipe says the internal temperature (if you have thermometer to insert) should read 135 to 140 degrees. While the recipe says "serve hot or cold," I've always initially eaten it hot, but then finished it off after it's been refrigerated for a few hours. It's good either way.

With a salad dressed with my homemade ranch dressing *

* The recipe for ranch dressing is at this link:  http://pontificating-randy.blogspot.com/2016/06/homemade-ranch-dressing.html

WORD HISTORY:
Salmon-The ultimate origins of this word are unclear. It goes back to Latin "salmo(n)," which was used for the fish name, but where Latin got the word is not clear. Some believe the Romans borrowed the word from a Celtic source^, while others trace the term to the Latin verb "salire," which meant "to jump, to leap," thus, if correct, making salmon "the jumping fish." The Latin verb goes back to Indo European "sel/sil," with the notion being "jump, spring, leap." Whatever the case, Old French inherited a form of the word as "saumon," and English borrowed the word as "samon" during the 1200s. This gradually replaced the native English word "leax," a close relative of modern "lox," a word borrowed by American English from Yiddish speaking immigrants.

^ Celtic is a group of languages derived from Indo European. While once widespread in Europe, today the Celtic languages are much reduced to include Irish Gaelic, Scots Gaelic, Welsh, and Breton (in France), none of which is truly a national language. The Celts and their various dialects were generally overtaken by Germanic dialects, including English, and by Latin. The Celtic languages are related to English, but further down the family tree.