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1 cup soy sauce
2 tablespoons sesame oil
2 tablespoons Dijon mustard
2+ teaspoons Paul Prudhomme Blacked Redfish Seasoning*
1 large whole salmon fillet
Mix marinade ingredients in a large (two gallon size) Ziploc bag.  Add salmon fillet, folding gently as needed with skin side in.  Squeeze out air and seal.  Place bag in shallow pan and marinate in refrigerator overnight, turning several times to make sure all surfaces of salmon stay in contact with marinade.  Preheat grill to medium indirect heat, about 350 degrees.  Lay fillet skin side down on grill, reserving marinade.  Cook for 7 to l8 minutes.  Ladle marinade over fillet.  Turn fillet with broad spatula.  Remove and discard skin.  Ladle marinade over fillet.  Cook additional 7 to 8 minutes.
Note:  This is excellent as is and also good leftover, cold, with bagels and cream cheese or in pasta or green salads.
Prudhomme Blackened Redfish Seasoing is available in the spice aisle of most grocery stores.