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Grilled Jalapeño Glazed Salmon

Serves 4  

1/2 cup KA-Ranch Jalapeño Jam & Grilling Glaze or Sweet Pepper Jam & Grilling Glaze
1/2 cup chopped fresh cilantro
1 teaspoon grated lime zest
2 tablespoons fresh lime juice
2 medium garlic cloves, minced or pressed through a garlic press
2 chopped scallions
2 tablespoons butter
4 salmon fillets (each 6 to 8 ounces and 1 1/4 inches thick), skin removed
Olive oil
Salt and pepper


1.      Using squares of heavy duty foil make four 5” X 7” grilling trays with ¾”-1” high edges.  Brush the inside of the trays liberally with olive oil and set aside.

 2.      In a small sauce pan thoroughly whisk the jam, cilantro, lime zest, lime juice, garlic and scallions. Heat the glaze over medium heat until just bubbling (2-3 minutes.)   Remove from the heat and transfer 1/4 cup of the glaze to a small bowl to cool slightly. Stir the butter into the glaze remaining in the saucepan, cover and set aside.

3.      Season the salmon with salt and pepper, brush each side of each fillet with 2 teaspoons reserved glaze (without the butter), and place skinned side up on the trays.

4.      Place the salmon trays on a hot covered grill and cook until the glaze forms a golden brown crust (6 to 8 minutes).  (Move the fillets to a cooler part of the grill if they darken too soon.) Using tongs, flip the fish and cook 1 minute. Spoon half of the buttered glaze on the salmon and cook until the center of each fillet is still just translucent, about 1 minute. Transfer the salmon to a platter and spoon the remaining buttered glaze over it. Serve.

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