-Salmon/Trout Fillet (skin on)
Mix your soy sauce and teriyaki marinade so that you have enough to cover the meat of the fillet. Your mix should be two parts soy sauce for every one part of teriyaki sauce. Place your fillet in the marinade so that the meat is covered. Let the salmon/trout fillet marinate for
approximately 30 minutes in the fridge.
Turn all burners to low on your grill. Place the fillet on the grill skin side down. Season the fillet with your desired amount of cajun seasoning. Let the fillet cook for about 15 minutes (note that the thickness of the fillet will determine cook time). After about 15 minutes, take a metal spatula and separate the fillet from the skin and flip the fillet. At this time you can pour a bit of your left over marinade on this side of the fillet as well as add cajun seasoning. The fillet should cook for another 10 minutes or so. Before flipping the fillet the final time, you will want to make sure that the meat is singed on top for extra flavor. Flip your fillet the last time to put the final singe on the fillet. This will only take a couple minutes.
By this time your fillet is cooked to perfection. Enjoy!