Salmon With Brown Sugar & Mustard Glaze

1. 1

   In a small saute pan, over medium heat, melt the brown sugar with the honey and butter. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger - allow to cool.

2. 2

   Place the salmon, skin down, on a large sheet of aluminum foil. Trim the foil (and fold and turn up small lip to hold in any sauce or juice) to leave a 1/4 - 1/2 inch border around the edge of the salmon. Coat the salmon with the brown sugar mixture.

3. 3

   Grill the salmon on the foil over indirect heat, over medium heat, until the edges begin to brown and the inside is opaque - 25 - 30 min. Internal temperature should be 125 degrees F. Turn off the heat and serve the salmon directly from the grill (transfer using a baking sheet).

4. 4

   Transfer salmon, still on foil, to a cutting board. Cut salmon crosswise in

5. 5

   6 - 8 pieces but do not cut through the skin. Slide a spatula between skin and flesh and serve to plate or serving platter. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.