Brown Sugar & Dijon Grilled Salmon
1 Tbspbrown sugar
2 tspunsalted butter
1 Tbspsoy sauce
1 Tbspolive oil
2 Tbspcoarse dijon mustard
1 Tbspfresh ginger, grated or finely minced
1salmon fillet, skin on, abut 2 pounds
How to Make Brown Sugar & Dijon Grilled Salmon
- 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.
- 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.
- 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.
- 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.
- 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".
- 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.