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Jack Daniel’s Rich Honey Teriyaki Ancho Glazed Salmon

Mouth watering Teriyaki salmon with a delicate touch of Jack Daniels Honey sauce - brings any barbecue to life.

Ingredients

4 Salmon steaks about 180grams each Jack Daniel's Rich Honey BBQ sauce Ground ancho chilli powder	Marinade: 473 ml Jack Daniel's Rich Honey BBQ sauce 15 ml Dijon mustard 5 ml ancho chilli powder

Method

Wash the salmon steaks under cold water and pat dry with a paper towel. Remove any remaining bones from the salmon.

Mix both ingredients in a medium sized bowl. For a sweeter glaze add more honey sauce. For a hotter glaze add more ancho chilli sauce.

Pre-heat the grill for direct cooking. Rub a small amount of olive on the steaks and season slightly with salt and pepper.

Place skin side down on the grill and spoon the glaze over the salmon. Grill for between 12 to 15 minutes.

Check after about 6 minutes and add more glaze.

If the skin begins to burn you can gently lift the salmon and slide aluminium foil under it. When done the salmon should be firm to the touch.

Remove from the grill and serve.

Thanks to Weber.eu