Salmon with Brown Sugar and Mustard Glaze is a long-time Ample Bites family favorite. The glaze creates a sugary, crispy crust along the edges of the fish and the combination of the brown sugar and mustard creates a spicy sweet accent to the grilled salmon.
Salmon with Brown Sugar and Mustard Glaze
(Adapted from recipe courtesy of Weber’s Art of the Grill, 1999)
Serves 6 to 8
2 Tbsp brown sugar
2 tsp honey
4 tsp unsalted butter
4 Tbsp Dijon mustard
2 Tbsp lower sodium soy sauce
2 Tbsp extra-virgin olive oil
4 tsp grated fresh ginger
1 whole salmon fillet, skin on, about 2 ½ pounds and ¾ to 1-inch thick
In a small sauté 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.
Place the salmon, skin side down, on a large sheet of aluminum foil. Trim the foil to leave a border of ¼ to ½-inch around the edge of the salmon. Coat the flesh of the salmon with the brown sugar mixture.
Grill the salmon indirectly over medium heat until the edges begin to brown and the inside is opaque, 25 to 30 minutes. The internal temperature should be about 125F. Turn off the heat and serve fish directly from the grill using a large baking sheet. Cut the salmon crosswise into 6 to 8 pieces, but do not cut through the skin. Slide a spatula between the skin and flesh and remove the salmon pieces to a serving platter or individual plates.