Sweet and Saucy Gas-Grilled Salmon with Lime-Jalapeno Glaze

From Cook's Country | August/September 2006

Why this recipe works:

Salmon is perfect for glazing and for grilling, but try to do both things at once and the fish desperately wants to stick to the grill grate. One typical way recipes get around the problem—cooking the salmon skin side down without flipping it—sacrifices the skin to the grill and renders salmon… read more

Salmon is perfect for glazing and for grilling, but try to do both things at once and the fish desperately wants to stick to the grill grate. One typical way recipes get around the problem—cooking the salmon skin side down without flipping it—sacrifices the skin to the grill and renders salmon without grill marks—or much grill flavor. Homemade foil trays coated with cooking spray allowed for great grill marks, full smoke flavor, and no sticking in our recipe for Sweet and Saucy Gas-Grilled Salmon with Lime-Jalapeño Glaze.

Removing the skin allowed us to apply a glaze on both sides of the salmon. To keep the glaze from burning, we divided it in half and added butter to one half. We used the unbuttered glaze at the beginning (without butter, it didn’t burn). We applied a portion of the buttered glaze after turning (to thicken slightly) and the rest when serving.

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Serves 4

Use any brand of heavy-duty aluminum foil to make the grill trays, but be sure to spray the foil with nonstick cooking spray. Alternatively, you can use Reynolds Release Nonstick Aluminum Foil and skip the cooking spray.

Ingredients

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