This great grilling recipe come to us from the Alaska Seafood Marketing Institute, and the chefs who created them.
Alaskan Salmon with Apricot-Chili Glaze
This easy sweet-hot glaze, developed by fisherman James Perez (formerly of the fishing vessel Home Shore), demonstrates a perfect marriage between fruit and Alaska salmon. Delicious on any cut of salmon, this glaze (enough for 2 pounds of fish) can be used with either grilled or baked fish.
Yields enough glaze for 4 servings.
1/4 cup plus 2 teaspoons chili powder
1/4 cup apricot preserves, melted
- Rub your salmon of choice with 1/4 cup of chili powder, massaging the spice into the meat. Using a pastry brush, coat the salmon with the warm apricot preserves. Sprinkle the remaining chili powder evenly over the glaze.
- Grill or bake the salmon.
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