Grilled Alaskan Salmon with Citrus CHA! BBQ Lacquerflourish


  • 1 tbsp. CHA! by Texas Pete® Sriracha Sauce (buy now)
  • 24 oz. Alaskan wild caught silver salmon
  • Salt and pepper to taste
  • 1 tbsp. teriyaki baste and glaze
  • 2 tbsp. bold barbecue sauce
  • 2 tbsp. orange juice, frozen concentrate — thawed
  • 2 tsp. orange zest
  • 1 tsp. rice vinegar
  • 2 tsp. fresh basil, chopped
  • 1 tsp. fresh thyme, chopped
  • 1 tsp. fresh chives, chopped
Grilled Alaskan Salmon with Citrus CHA! BBQ Lacquer


  1. Season salmon portions with salt and pepper.
  2. Grill until 3/4 done (internal temperature of 125° F) taking care to form nice grill marks on each side.
  3. Mix remaining ingredients except for chives together in small bowl.
  4. Brush mixed ingredients liberally on salmon and place in hot oven for 7 to 12 minutes or until internal temperature reaches 145° F and the glaze has formed a bubbly sheen.
  5. Garnish with freshly chopped chives.
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