2 lbAlaska Wild Salmon Fillets (Off skin) Cut into sections @ 2” x 3” no thicker then 3/4” Butterfly if needed. Put in Ref and Keep cold and firm until ready.
1 tbspLemon Pepper
2 cupDried Minced Onion (or 1/4 cup Real Onion Diced)
1 tbspGarlic and Herb Seasoning (or 1 TBSP Real Minced Garlic and add your own cajun or red pepper if you want a little kick)
Combine above ingredients in bowl and set aside.
If baking preheat oven to 400 degrees / If grilling get grill hot and ready @ 350 degrees
Spread fillets on baking pan or (grilling) Tin Foil Pan. Spread above mixture contents
evenly on fillets. Flip all fillets over so clean side is up. Sprinkle some salmon seasoning,
salt & pepper, and whatever you want but lightly.
Finally take Kyle and Nicks Orange Tangerine BBQ sauce and liberally coat the exposed
fillets by drizzling the sauce in back & forth ribbons. Add a sprinkle of some brown
sugar . You are ready to cook. Do Not Cover. (Try other sauces like KyleandNicks Smokin
Mango or Wild Blueberry Bog sauce as well ) (WWW.KyleandNicks.com)
Bake or grill 12-15 minutes or until all fillets have lightened to a pink color and have
firmed up. A good indicator is most of the mixture has turned to sauce and is browning
around the edges.
Pull from heat and for best results, let sit for @ 10 minutes but keep warm.