- 2 (12 ounce) packages fresh salmon
- Market Pantry™ salt
- Market Pantry™ pepper glaze
- 1/4 cup seedless blackberry preserves
- 1 tablespoon horseradish sauce
- 1/2 teaspoon red wine vinegar
- Heat grill.
- In small bowl, combine salt, pepper glaze, preserves, horseradish sauce and vinegar. Mix well.
- When ready to grill, lightly oil grill rack. Place salmon over medium heat, skin side down; cover. Cook for 10 to 12 minutes or until fish flakes easily with fork. During last 3 minutes of cooking, occasionally spread with black-raspberry glaze mixture.