Orange- Ginger Glazed Salmon, I love the combination of orange and ginger and we had been thinking about grilling salmon for some time.

I told Patti I wanted something with the taste of orange in it and this is what she came up with. The wild caught Alaskan Salmon was awesome, sweet, tender and juicy with all the flavors of the grill just covered in Patti’s orange glaze. Oh, it was too good.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Backyard BBQ
Smokin on Your Gasser

Prep Time: 5 minutes
Cook Time: 5 minutes
Grill: Gas Indirect Medium Heat

Ingredients: Orange- Ginger Glazed Salmon

• Salmon fillets
• 1 cup white wine, we used Chablis
• 2 Tbsp. frozen orange juice, if you don’t have the juice on hand, you can substitute orange marmalade
• 2 Tbsp. Country Bob’s Spicy All Purpose Sauce
• 1 Tbsp. ground ginger
• Salt and white pepper, to taste

Backyard BBQ
Smokin on Your Gasser

Directions: Orange- Ginger Glazed Salmon

In a small sauce pan mix all the ingredients; bring to a simmering boil for 5 minutes, until reduced. Lightly oil your fillet with a little olive oil. Add your seasonings. Place the salmon directly onto the grill.

Watch the sides of your fillet as you are cooking it. You can see as it cooks to the center. The color lightens. You only need to cook these 2 or 3 minutes a side depending on how hot your grill is, and the thickness of your fillet, and how done you like them. The last minute or so of cooking, thickly brush on your glaze.

Preheat your grill to medium heat (350-400) and turn off one side so you will be cooking with indirect heat.

Note: For a “Kiss of Smoke” you can add wet hickory chips to the grill and oil the grill grates. A cooking spray is easiest for this.
You can add your hickory directly to the grill or you can use foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

 

Backyard BBQ
Smokin on Your Gasser

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