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1/3 cup fresh orange juice

1/3 cup fresh lemon juice

1/3 cup fresh lime juice

2 tablespoon brown sugar, packed

1/2 cup finely chopped onion

2 tablespoons peeled, finely minced fresh ginger

1/2 cup fresh cilantro leaves, chopped

6 (6-ounce center-cut) pieces salmon fillets with skin

Salt and freshly ground black pepper to taste

1. In a blender purée citrus juices, brown sugar, onion and ginger until smooth. Reserve 1/2 cup marinade. Transfer remaining marinade to a large zip-lock style plastic bag and add the cilantro and salmon fillets, seal bag, removing as much air as possible. Marinate salmon in refrigerator for 1 to 2 hours.
2. Prepare grill.
3. Remove salmon from marinade and discard marinade. Pat salmon dry. Season salmon with salt and pepper. Grill, skin side down, on an oiled rack set 5 to 6 inches over glowing coals 4 minutes. Put lid on grill and grill salmon until just cooked through, 3 to 4 minutes more. (Salmon may be grilled in a hot well-seasoned ridged grill pan with a lid over medium heat.) Carefully transfer salmon with a metal spatula to a platter and remove skin.
4. Pour reserved juice mixture over salmon and serve.

Serves 6.