Weeknight Simple Salmon

Very good, this will be made again.

Ingredients:
1/4cup extra-virgin olive oil
1/4cup soy sauce
1/4cup Dijon mustard
3 tablespoons prepared horseradish
2 tablespoons packed light brown sugar
1 teaspoon rice vinegar
6 salmon fillets (with skin), each about 6 ounces and 1 inch thick

In a medium bowl whisk the marinade ingredients until smooth.

Place the salmon in a large, resealable plastic bag and pour in all but 1/3 cup of the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 15 to 30 minutes.

Prepare the grill for indirect cooking over high heat (450° to 550°F).

Remove the fillets from the bag and discard the marinade. Brush the cooking grates clean. Grill the fillets, skin side down, over indirect high heat, with the lid closed, until opaque throughout, 10 to 12 minutes. During the last 2 minutes of grilling time, brush the fillets with the 1/3 cup reserved marinade. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Serve warm.