Rinse the salmon fillets and pat dry. Remove
as many bones as possible. Cut 2 or 3 shallow slashes in
each skin side, without cutting all the way through. Make
the marinade: Combine all the ingredients in a mixing bowl.
Place the salmon, flesh side down, in a shallow nonaluminum
dish. Pour in the marinade, cover with plastic top wrap,
and refrigerate for 1 to 2 hours, turning the salmon over
once or twice. Preheat the broiler, with a rack about 5
inches from the heat. Make the sauce: Melt the butter in
a small saucepan over medium heat. Stir in the brown sugar.
Add all of the remaining sauce ingredients and cool until
well mixed. Place the salmon in an ovenproof skillet; stir
a tablespoon or two of water into the marinade and pour
it around the fish. Place the skillet on a stovetop burner
over medium heat. Cover the pan and bring to a simmer. Lower
the heat and simmer gently for 2 minutes. Spoon the sauce
mixture over the salmon; cover and simmer for 2 minutes
longer. Now, uncover the pan and place it directly under
the broiler. Broil for 2 to 3 minutes, or until the fish
is glazed and just firm when touched gently with a fingertip.
With a spatula, transfer the salmon fillets to warm serving
plates. Pour a little of the pan juices over and around
the fish and serve hot. Garnish with lime or lemon wedges.
To grill the salmon, prepare a hot charcoal fire or preheat
a gas grill. Place the fish on a sheet of aluminum foil
that is about 2 inches larger on all sides than the salmon.
(The aluminum foil should not cover the entire grill; the
smoke should be able to come up and around it. Susan Loomis's
original recipe used a 2-to-3 pound salmon fillet in one
piece. You can do it that way, or place 4 individual portions
on the foil.) Place the foil on the grill. Pour any marinade
left in the dish over the salmon. Cover the grill, leaving
the vents open. Cook for 5 minutes. Uncover the grill and
pour 1/4 cup of the sauce over the salmon. Cover and cook
for 5 minutes. Repeat the process, using the remaining sauce.
Cook for 2 minutes longer, or until salmon is just cooked