👨‍🍳🧑‍🍳 Happy Tuesday, Chefs!

There is glazed salmon, and then there is salmon cooked over an actual bed of orange and lime until the edges are lacquered, the center stays flaky, and the grill smells like summer knew exactly what it was doing.

This version comes from Maciek Zurawski of Grillin With Dad. The glaze moves between savory soy, honeyed sweetness, fresh citrus, ginger, and the textured heat of chili crunch. It is bold without burying the fish—which is harder to pull off than it sounds.

👇 Scroll down for weeknight salmon grilled goodness.

Cheers,
~ thebacklabel crew 🍷🔥

Side Dish Alert: This avocado salad from our BFFs at Taco Tuesday is the bright, creamy counterpoint the chili-glazed salmon was waiting for.

Recipe By: Maciek Zurawski, Grillin With Dad

🍊 Fun Fact: The sliced citrus does more than look good beneath the salmon. It creates a fragrant buffer between the fish and the grill grates while the fillet cooks over indirect heat.

🎥 WATCH The Video

For The Salmon
1 whole salmon fillet
1 1/2 tbsp all-purpose seasoning
1 1/2 tbsp maple-bourbon seasoning
1 orange, sliced
2 limes, sliced

For The Chili-Citrus Glaze
1/2 cup soy sauce
1/2 cup honey
3 tbsp rice vinegar
1 tbsp chili crunch, plus more to taste
1 tbsp ginger paste or freshly grated ginger
1/2 tbsp maple-bourbon seasoning
Juice and zest of 1 orange
Juice and zest of 1 lime

For Finishing
Fresh orange zest
Fresh lime zest

1️⃣ Trim The Fillet
Trim away any thin, loose, or uneven pieces from the salmon so the fillet cooks as evenly as possible. Save the trimmings for salmon bites, fish tacos, or a quick fish dip.

2️⃣ Season The Salmon
Coat the salmon evenly with the all-purpose seasoning and maple-bourbon seasoning. No binder is needed.

3️⃣ Set Up The Grill
Preheat the grill to approximately 375°F and arrange it for indirect cooking. On a charcoal grill, bank the lit coals to one side and place the salmon on the cooler side. A small wood chunk may be added for extra smoke.

4️⃣ Build The Citrus Bed
Arrange the sliced orange and limes directly on the grill grates in a bed large enough to hold the salmon.

5️⃣ Start The Salmon
Place the seasoned salmon skin-side down over the citrus. Close the grill and cook over indirect heat.

6️⃣ Make The Glaze
Combine the soy sauce, honey, rice vinegar, chili crunch, ginger, maple-bourbon seasoning, orange juice and zest, and lime juice and zest in a saucepan.

7️⃣ Reduce Until Glossy
Simmer the glaze over low heat until it has reduced by roughly half. It should look glossy and lightly thickened but remain loose enough to brush.

8️⃣ Glaze The Fish
When the salmon is nearly cooked through, brush the top generously with the chili-citrus glaze. Close the grill and continue cooking until the thickest part of the salmon reaches 145°F.

9️⃣ Rest The Salmon
Remove the salmon from the grill and let it rest for 5 minutes.

🔟 Finish The Lacquer
Brush the salmon with another light coat of glaze. Finish with fresh orange and lime zest for brightness.

1️⃣1️⃣ Serve
Transfer the salmon to a platter and serve while warm and flaky. Bring any extra glaze to the table. It also keeps refrigerated in an airtight container for up to one week.

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