I washed the salmon and dried it with a paper towel. I squeezed out probably more mustard than I needed, but didn't have time to argue with myself, proceeded to slather one side and leave the skin side untouched. Next came the ancho chili powder. I sprinkled enough to give it good coverage and color. Last was the orange peel. The aroma was wonderful. I usually make my own orange peel spice, but this a great spice to purchase if you don't have time to make your own.
I was done with prep work on the salmon and had time to get the corn ready by the time the charcoal was ready! I cooked up the corn first over a hot fire and let the salmon soak in some of the flavor of the mustard. With corn looking yummy in a short amount of time, I put the salmon on skin side down on the grill, threw some additional wood chips on the fire and covered it up for five minutes. I popped the cover and noticed the salmon already getting a wonderful color. Time to flip it and give it some time over direct flame. Here's where it helps to have the longest spatula you can buy. After four minutes flesh side down on the grill, the salmon is on the verge of falling apart. So with my huge spatula and some tongs I flipped back to the skin side for a couple more minutes, added a few more wood chips and closed the top vent on my grill a bit.
The salmon was fall apart tender by the time I pulled it off the grill and had some wonderful color and aroma to it! The house was excited with the fare and made quick work of the salmon and corn. Always a sign of approval. So now I have a new favorite way of cooking salmon ... at least until something else tickles my fancy! Enjoy!!