Pepper-Crusted Salmon with Orange & Rosemary A.1. Glaze (magazine ad for A.1. Sauce)

4 salmon fillets, 6-8 ounces each
1/2 c A.1. Original Sauce
1/4 red onion, finely chopped
2 tsp grated orange zest
2 tsp finely chopped rosemary
2 TB light brown sugar
2 TB olive oil
2 tsp black pepper

Dry salmon with paper towels. Transfer to a baking sheet (with sides).

Mix A.1. Sauce, onion, orange zest, rosemary, sugar, and oil. Set aside 1/4 cup. Coat salmon with remaining mixture. Sprinkle each fillet with 1/2 tsp pepper. Let stand 30 minutes.

Heat grill to medium-high heat. If desired, place salmon on wooden planks designed for grilling, or place skin-side-down directly onto the grill. Cook until done, 10-12 minutes, depending on the thickness of salmon. In last 3 minutes, brush with reserved marinade to glaze.