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1. Thaw fish, if frozen. Rinse fish; pat dry.
2. For glaze, stir together mustard, orange juice concentrate, corn syrup, peppers, and lemon-pepper seasoning. Set aside.
3. Lightly brush both sides of fish with oil. In a covered grill arrange preheated coals around a drip pan. Test for medium heat above the pan. Place fish on the grill rack over drip pan. Cover and grill for 6 to 9 minutes or just till fish begins to flake easily, turning once halfway through grilling. Brush salmon with glaze frequently the last 2 to 3 minutes of grilling. To serve, tie orange peel strips into loose knots to garnish each steak, if desired.