Brown Sugar & Dijon Grilled Salmon

Lori Loucas


This is probably my favorite grilled salmon recipe - and my kids used to beg for it whenever they saw salmon in the fridge. Although I prefer wild sockeye salmon, this recipe is much better suited to the thicker farm-raised salmon (I know, I know...). I normally just eyeball the ingredients, and often make more than called for, because we really like this glaze!


★★★★★ 3 votes

5 Min
30 Min


  • 1 Tbsp
    brown sugar
  • 2 tsp
    unsalted butter
  • 1 tsp
  • 1 Tbsp
    soy sauce
  • 1 Tbsp
    olive oil
  • 2 Tbsp
    coarse dijon mustard
  • 1 Tbsp
    fresh ginger, grated or finely minced
  • 1
    salmon fillet, skin on, abut 2 pounds

How to Make Brown Sugar & Dijon Grilled Salmon


  1. Tear off a large sheet of heavy duty aluminum foil and make a "boat" out of it - big enough to hold the fillet - with the sides going up about 3/4 inch. If you don't have heavy duty foil, just use two layers of foil to make your boat. Preheat your grill - you will need medium heat.
  2. In a small sauce pan, place the brown sugar, butter and honey. Stir until melted, then remove from heat. Stir in the soy sauce, mustard, olive oil and ginger. Let cool for about 5 minutes.
  3. Put the boat on a large cutting board (this makes it easy to transfer the boat to the grill), then place the salmon, skin side down, on the foil boat. Spread the brown sugar & mustard sauce evenly over the fish.
  4. Transfer the salmon boat to your grill and cook until the edges start to brown and the fish is opaque and flakes easily. This will take 15-20 minutes, depending on the thickness of your salmon.
  5. Note: Because of the sugar and honey, the glaze that drips onto the foil will burn. It's best to make your salmon boat as form fitting as possible, leaving only a 3/4 inch border between the fillet and the boat "sides".
  6. Carefully remove the salmon boat from the grill, or you can serve directly from the grill. Cut into individual serving pieces. You don't have to cut through the skin. Just use a spatula to lift each piece away from the skin and onto a serving plate.

Printable Recipe Card

About Brown Sugar & Dijon Grilled Salmon

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Hawaiian/Polynesian

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