In a small bowl, stir together lemon zest, garlic, pepper, soy sauce, sugar, water and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the marinade, seal and turn to coat. Refrigerate for at least 2 hours.
Preheat barbecue for medium heat.
Lightly oil cooking grill hotplate. Place salmon on the preheated barbecue and discard marinade. Cook salmon for 6 to 8 minutes on each side or until it flakes easily with a fork.
An excellent receipe! I ended up marinating the salmon for 24 hours. I cooked the salmon on a George Foreman Grill. It was really delicious. While making the marinade I wanted to add ginger but didn't have any. Adding ginger would really compliment the flavours. Thanks for sharing your receipe! - 21 Oct 2009
I have one thing that I do every time I cook salmon. I always make a little foil parcel for each fillet and seal, leaving a little room for air to circulate inside. If you bake the foil parcels on a baking tray at 200 for about 15 minutes (slightly longer depending on number of fillets), the salmon cooks to perfection every time! This is a great recipe to use when preparing salmon in foil parcels... it poaches gently in its own juices and always comes out so tender and delicious! - 21 Jul 2008