Glazed Peppercorn Salmon


  • 2 1/4 tsp (11 mL) coarsely ground black pepper, divided
  • 1   orange
  • 2 tbsp (30 mL) white wine vinegar
  • 1 tbsp (15 mL) finely chopped shallot
  • 1 tbsp (15 mL) Dijon mustard
  • 3/4 tsp (4 mL) salt, divided
  • 6 tbsp (90 mL) olive oil, divided
  • 4   skinless salmon fillets (4-6 oz/125-175 g each)


  1. Place 2 tsp (10 mL) of the black pepper in (8-in./20-cm) Sauté Pan. Cook over medium heat 2-3 minutes or until fragrant. Zest orange to measure 1 tbsp (15 mL) zest. Juice orange to measure 1/4 cup (50 mL) of juice. In a small mixing bowl, combine juice, zest, vinegar, shallot, mustard, 1/2 tsp (2 mL) of the salt and toasted black pepper. Slowly add 5 tbsp (75 mL) of the oil, whisking constantly. Set aside 1/4 cup (50 mL) of the glaze.

  2. Prepare grill for direct cooking over medium-high heat. Brush salmon with remaining oil and season with remaining salt and black pepper. Grill salmon, covered, 2-3 minutes or until grill marks appear. Turn salmon over using BBQ Flexible Turner; brush with remaining 1/2 cup (125 mL) of the glaze. Cover and cook 2-3 minutes or until salmon flakes easily with a fork. Transfer to a serving platter and drizzle with reserved glaze.


  • 4  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 400, Total Fat 33 g, Saturated Fat 5 g, Cholesterol 65 mg, Carbohydrate 4 g, Protein 23 g, Sodium 590 mg, Fiber 1 g

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