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.
Return to Top of Page