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Tony's marinated salmon slab with pepper jelly glaze

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Chef Gaye Sandoz

Tony Chachere's

1 slab salmon with skin on one side

Tony Chachere's Seafood 30 min Marinade

Tony Chachere's Seasoning (I used Spice & Herb which can be used as a blackening seasoning)

1/2 cup Pepper Jelly

Place salmon in marinade. With this fish only leave in marinade for 10 minutes. Take out and place on baking pan. Sprinkle with seasoning on both sides.cook inside or outside on grill.

Inside Grill: Preheat grill. Place fish on grill. Cook for about 10 minutes. Brush glaze on top. Place top on grill. Cook for 3 minutes.

Outside. Spray grill with Pam. Start grill with charcoal. (If using propane to 350 degrees) when charcoal ready push to side. Place foil pack on coals. Place fish on top of coals meat side down. Grill for 10 minutes. Turn fish so skin side on grill using two spatulas and place on other side of coals in indirect heat. Close lid. If you have a shelf on grill place on shelf. Smoke for 15 minutes. (Check for flair ups). While smoking, heat pepper jelly on stove. With brush baste glaze generously on top of fish. Serve leftover glaze with fish. Serves 6-8.

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