Grilled Creole Mustard-Ginger Glazed Salmon Recipe

Name: Grilled Creole Mustard-Ginger Glazed Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 ounces salmon, skin and pin bones removed (6 5-oz portions); olive oil; salt; pepper; Creole Mustard-Ginger Glaze; 6 tablespoons creole mustard; 6 tablespoons honey; 6 tablespoons corn syrup; 3 tablespoons fresh ginger, grated; 2 tablespoons lemon juice; 1 tablespoon fresh dill, chopped

Servings: persons

30 ounces salmon, skin and pin bones removed (6 5-oz portions)
olive oil
salt
pepper
Creole Mustard-Ginger Glaze
6 tablespoons creole mustard
6 tablespoons honey
6 tablespoons corn syrup
3 tablespoons fresh ginger, grated
2 tablespoons lemon juice
1 tablespoon fresh dill, chopped

1
Salmon:
2
Heat your grill to medium-high heat. Lightly coat your salmon with a little olive oil and lightly season with salt and pepper. Start cooking your salmon with the inner side down. Grill over medium-high heat for 2 minutes, then rotate 45 degrees and sear for 2 more minutes. (To create a crosshatch pattern). Flip fillets and finish grilling. After 2 minutes turn fillets 45 degrees, then grill 2 minutes more until they are medium-rare.
3
One minute before removing from the grill, spoon 1-2 tbsp of the Creole mustard-ginger glaze over the crosshatched fillets.
4
Glaze:
5
Combine all ingredients in a small mixing bowl until well blended. Makes 1/2 cup.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 30 ounces salmon, skin and pin bones removed (6 5-oz portions), olive oil, salt, pepper, and more.

Yes, Grilled Creole Mustard-Ginger Glazed Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Creole Mustard-Ginger Glazed Salmon

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