grilled lemonade salmon Name: Jennifer Miller Base: Falls Church Recipe: 1 cup lemonade 1⁄4 cup soy sauce 2 tablespoons olive oil, plus more for drizzling 2 teaspoons minced fresh ginger 2 tablespoons brown sugar 2 garlic cloves, minced 1 lemon, juice and zest of, plus 1 lemon, cut into thin rounds kosher salt & freshly ground black pepper 1 1⁄2 lbs center-cut skin-on salmon fillets 1 red onion, cut into 1/2-inch-thick rounds 1⁄4 cup chopped fresh parsley DIRECTIONS In a medium bowl, whisk together the lemonade, soy sauce, olive oil, ginger, brown sugar, garlic, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper. Use a sharp knife to score the skin of the salmon, making three 1-inch incisions. Put the salmon and onions in a baking dish and pour the marinade over. Cover and refrigerate 1 hour, flipping halfway through. Remove the salmon and onions from the marinade and discard the remaining liquid. Heat a nonstick grill pan over medium heat and drizzle with olive oil. Place the salmon on the pan skin-side down. Arrange the onion rounds and lemon slices in the pan around the fish. Cook 3 to 5 minutes, then flip the fish, onions and lemons. Grill until the salmon is cooked through and the onions are soft and lightly charred, 5 to 8 minutes. Place the salmon on a platter. Garnish with the grilled onions, lemon slices, lemon juice and parsley and sprinkle with salt and pepper.