Ingredients

1/3 cup half orange juice, half pineapple juice
1/3 cup half soy sauce, half teriyaki sauce
¼ cup honey
1 green onion, chopped
4 teaspoons minced fresh ginger
1 teaspoon garlic powder
McCormick Peppercorn Medley – enough to cover salmon on one side
1 salmon fillet 1½ pounds or three ½ pound salmon fillets
Teriyaki or Any Other Asian barbecue glaze

Instructions

Coat grill rack with nonstick cooking spray before starting the grill. In a bowl, combine the first seven ingredients; mix well. Add salmon to marinade. Cover and refrigerate. Refrigerate for at least 30 minutes (better if overnight), turning once or twice. Set marinade aside for basting. Place salmon on grill (preheated to 350-400 degrees). Grill covered for 5 minutes. Baste with reserved marinade. Carefully turn over salmon. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting with marinade frequently. Glaze both sides with teriyaki 1 minute before removing salmon from grill.

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