1 skinless salmon fillet (2-3 lbs) or 6 salmon steaks
1 cup brown sugar (or combination of 1/2 cup brown and 1/2 cup Splenda® blend brown sugar)
1 stick unsalted low-fat margarine, melted
6 Tbsp. soy sauce
4 Tbsp. lemon juice
2 Tbsp. water
Line baking pan with foil. Spray with olive oil or nonstick spray. Place salmon in 1 layer on pan. Whisk marinade ingredients in bowl. Pour over salmon. Cover and refrigerate 30 minutes or up to 6 hours. Remove from refrigerator 1 hour before baking and bring to room temperature.
Preheat oven to 400 degrees F. Place on middle rack of oven and bake for 10 minutes. Turn pan 180 degrees and bake another 10 minutes. Fish should flake with a fork in the thickest part.