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In a medium-size mixing bowl, combine the hoisin sauce, orange marmalade, rice vinegar, garlic, and ginger, stirring well to mix. Set aside.
Coat the grill rack with cooking spray. Prepare the grill to medium-high heat.
Pat dry the salmon fillets. Spray the fish generously with cooking spray; sprinkle with salt and pepper
Grill salmon for 5 to 7 minutes on each side, until the fish is lightly charred and flakes easily with a fork. Brush with hoisin orange sauce during the last 30 seconds of cooking on each side. Serve with extra hoisin orange sauce on the side.
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