You can bake it same as on the grill skin side down on a pan - I oil the fillet and bake at 400 degrees for 20 minutes or so depending on how thick it is - it is cooked when the flesh in thickest part has turned from translucent to opaque (use a fork and gently separate the sections to peek). Here's a good article on salmon: http://lowcarbdiets.about.com/od/low...onbenefits.htm
I used to marinate salmon fillets in teriyaki sauce until I started MRC. I used Kikkoman Quick and Easy Gourmet Teriyaki marinade (doesn't have HFCS but it does have sugar and soy sauce) and spread a tablespoon or so on each side half an hour before putting on the grill. I preheat the grill very hot, spray the brushed off grill bars with BBQ PAM and place salmon skin side up for the first 10 minutes. I usually turn the burners to low for this but I forgot last month and the top got nicely browned before I turned it over. Slide a flat spatula under the fillet to make sure it is not sticking and then flip it over so skin side is down and bake another 10 minutes, on low this time. My husband does not like anything underdone (and for sure does not like sushi!) so cook the salmon to how you prefer. 20 minutes might make it too dried out for your taste.
I am going to buy some Braggs Liquid Aminos which was recommended by someone on 3FCs (http://www.bragg.com/products/la.html
). I might try it as a marinade. It is made from soybeans, has some natural sodium, and is advertised as a substitute for soy sauce. I'll have to compare how much sodium it has. It is available in local stores I think.
Enjoy - salmon is a good source of Omega 3, vitamin D and lots of other goodies. jeanette