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Orange-Glazed Salmon


Published: Friday, June 8, 2018

½ c. barbecue sauce

1/3 c. orange juice concentrate

7 tsp. soy sauce

4½ tsp. apple juice

4½ tsp. Dijon mustard

1 Tbsp. minced fresh gingerroot

2 tsp. brown sugar

2 tsp. red wine vinegar

1½ tsp. canola oil

½ tsp. minced garlic

2 lb. ¾" thick salmon fillet

In a small bowl, combine the first 10 ingredients. Set aside ½ cup marinade for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate 1 hour, turning occasionally.

Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Place salmon skin side down on grill rack. Grill, covered, over medium heat 5 minutes. Spoon reserved marinade over fish. Grill 15-20 minutes longer or until fish flakes easily with a fork, basting frequently. —6 servings.

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