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This recipe makes an incredible glaze for juicy, flaky Salmon prepared with Jake's Southwestern Dry Rub Seasonings. Salmon Ingredients:
3 Salmon Fillets
2 Tablespoons Olive Oil
4 Tablespoons Jake's Southwestern Hickory Dry Rub
Aluminum Foil Glaze Ingredients:
1/4 C Jake's Smokehouse Style Bar-B-Que Sauce - Original (BUY HERE!)
1/4 C Butter
2 Medium Onions, minced
2/3 C Ketchup
1/2 C Cider Vinegar
1/2 C Fresh Orange Juice
1/2 C Maple Syrup
1/3 C Dark Unsulphured Molasses
2 T Worcestershire Sauce
1/2 t Freshly Ground Black Pepper
1/2 t Salt
Salmon Preparation: Wash and pat dry Salmon fillets with paper towel. Salmon should be sliced into sections approximately 2-3 inches wide. Place on dish and generously coat both sides of each fillet with Jake's Southwestern Hickory Dry Rub. Wrap all fillets in Aluminum foil until charcoal is ready for cooking. The fillets should be held aside in a cool dry area such as your refrigerator until ready at least 30 minutes. Prepare Barbecue grill with charcoal. Charcoal should be placed in a mound to one side of the grill leaving a section of the grill without charcoal below it. Start charcoal, let burn until all briquettes are white with ash. Prepare the grill grate once the charcoals have turned white by taking a paper towel or cloth and coating it with the olive oil. Rub the olive oil from the towel or cloth onto the grill plate coating each runner as much as possible. The olive oil helps keep the fish from sticking during the cooking process. Once completed and after the charcoals are ready place the Salmon fillets directly onto the coolest section of the grill (the part with no charcoal under it). Close the lid to begin the cooking process. Cook 6 minutes each side or until fish flakes easily when tested with a fork; you can baste with butter if you desire. Glaze Instructions: In a large saucepan melt the butter with the oil over medium heat. Add the Onions and sauté for about 5 minutes, if your desire Onions cooking until they begin to turn golden. Add remaining ingredients; reduce heat to low and cook until mixture thickens about 30 minutes or so, stirring frequently. Once completed remove cooked Salmon pieces and spoon out glaze over the top of the Salmon. Serve.  |
