Orange Glazed Salmon recipe

1/2 cup barbecue sauce
1/3 cup orange juice concentrate
7 teaspoons soy sauce
4 1/2 teaspoons sherry or apple juice
4 1/2 teaspoons Dijon mustard
1 tablespoon minced fresh gingerroot
2 teaspoons dark brown sugar
2 teaspoons red wine vinegar
1 1/2 teaspoons canola oil
1/2 teaspoon minced garlic
1 (2 pound) salmon fillet (3/4 inch thick)

In a small bowl, combine the first 10 ingredients. Set aside 1/2 cup marinade for basting; cover and refrigerate. Pour remaining marinade into a
large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally.

Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Spoon reserved marinade over fish. Grill 15-20 minutes longer or until fish flakes easily with a fork, basting frequently.