Ingredients Weight Measure
Salmon fillets, 7 oz. 6-1/2 lbs. 15 ea.
Salt to taste
Pepper to taste
TABASCO® brand Original Red Sauce (or Garlic) 5-1/2 Tbsp.
Teriyaki sauce 4-1/2 cups
Orange juice 4-1/2 cups
Scallions, thinly sliced 3 bunches
Oranges, zest only 4 ea.
Fresh ginger, peeled, chopped 1/2 cup
Olive oil 1 Tbsp.
Jumbo lump crabmeat 1 lb.


  1. Slice each salmon fillet in half (horizontally) and season with salt and pepper.
  2. Whisk together TABASCO® Sauce, teriyaki, orange juice, scallions, orange zest, and ginger. Pour enough over salmon to marinate, reserving the rest. Marinate for 1 hour. When ready to cook, remove salmon and reserve used marinade.
  3. Place each piece of salmon on grill, for 1 minute, to grill mark on 1 side only. Place half the salmon pieces, grilled side down, on oiled sheet pan. Top each with about 1 oz. crabmeat, then top with remaining salmon pieces, grilled side up.
  4. Pour the used marinade over salmon fillets. Tent with foil and bake in pre-heated 350°F oven for approximately 10-15 minutes.
  5. Remove salmon to plate or serving dish, keep warm.
  6. Scrape pan juices into a saucepan, bring to a simmer and stir in desired amount of remaining unused marinade. Serve as sauce on the side.

Yield: 15 servings

Serving idea: Garnish with slivered scallions.