Ingredients Jump to Instructions ↓

  1. 4 fresh or frozen salmon steaks, cut 3/4 inch thick (about 1 1/4 pounds total)

  2. 3 tablespoonsDijon-style mustard

  3. 1 tablespoonfrozen orange juice concentrate, thawed

  4. 1 tablespoonlight-colored corn syrup

  5. 3 cannedjalapeno peppers, seeded, if desired, and finely chopped (scant 1/4 cup)

  6. 1/2 teaspoonlemon-pepper seasoning

  7. 1 teaspoonolive oil

  8. 4 thin strips orange peel

Instructions Jump to Ingredients ↑

  1. Directions Thaw fish, if frozen. Rinse fish; pat dry. For glaze, stir together mustard, orange juice concentrate, corn syrup, peppers, and lemon-pepper seasoning. Set aside. Lightly brush both sides of fish with oil. In a covered grill arrange preheated coals around a drip pan. Test for medium heat above the pan. Place fish on the grill rack over drip pan. Cover and grill for 6 to 9 minutes or just till fish begins to flake easily, turning once halfway through grilling. Brush salmon with glaze frequently the last 2 to 3 minutes of grilling. To serve, tie orange peel strips into loose knots to garnish each steak, if desired.


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