Combine orange glaze ingredients in a large zip-top plastic bag, reserving 2T of marinade for later, and add salmon to bag. Seal and marinate in refrigerator 30-60 minutes, turning bag occasionally.
If desired, soak small bowl of wood chips for 30 minutes, drain and place wood chips in metal smoker box. Heat grill, when hot add smoker box to grill.
Once smoker box is smoking, lower heat to medium (~350*), remove salmon from bag, reserve marinade, and place on a grill rack. Cook 10-12 minutes or until fish flakes easily when tested with a fork, basting frequently with zip-lock marinade. Do not flip fish.
After removing from grill, top with 2T of reserved marinade.
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 207 (49%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 93.6mg||29 %|
|Sodium 476.1mg||16 %|
|Potassium 772.1mg||20 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 16g|
|Protein 36.3g||52 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 421
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