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Sweet and Saucy Charcoal-Grilled Salmon with Orange-Sesame Glaze

From

August/September 2006

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 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. For our Sweet and Saucy Charcoal-Grilled Salmon recipe, we came up with a better solution: Homemade foil trays coated with cooking spray that allowed for great grill marks, full smoke flavor, and no sticking. We also removed the skin, allowing for a glaze on both sides of the salmon. To keep the orange-sesame glaze from burning, we divided it in half and added butter to just one half, using the unbuttered glaze at the beginning (without butter, it wouldn’t burn). After turning, we added part of the buttered glaze, to thicken slightly. The rest of our orange-sesame glaze recipe we spooned over the salmon just before serving.

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.

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