×1
6
Serves
Combine all ingredients in a food processor and pulse/blend to be fairly fine (do not liquify).
Transfer to a pan and heat to dissolve jelly.
Reserve 1/4 cup to initially brush salmon fillets.
Add 2 tablespoons butter to the non-reserved glaze.
Using sheets of non-stick aluminum foil or aluminum foil that has been sprayed with non-stick cooking spray, create individual aluminum foil ‘pans’ (fold up sides on sheets of aluminum foil to create ‘pans’ a fair bit larger than each of the fillets).
Brush fillets, both sides, with the reserved 1/4 cup glaze.
Place each brushed fillet, ‘presentation side’ down, in one of the pans (the side that had the skin removed is not as pretty).
Place pans on hot grill.
Grill marks will form through the aluminum packets.
Turn fillets halfway through cooking (presentation side is now ‘up’), and spoon some of the buttery glaze over the fillets.
Continue cooking until done.
Serve with additional buttery glaze on top.