ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Barbecued Salmon

James Carrier
Yield
Fresh-caught Kodiak Island salmon is best when cooked simply. Try it grilled, with a brown-sugar, mustard, and thyme glaze.

Ingredients

  • 1 fillet (3 1/2 to 4 lb.)
  • 3 tablespoons melted butter
  • 1/4 cup brown sugar
  • 1/4 cup dry white wine
  • 1/4 cup lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

How to Make It

  1. For one fillet (3 1/2 to 4 lb.), whisk together 3 tablespoons melted butter, 1/4 cup brown sugar, 1/4 cup dry white wine, 1/4 cup lemon juice, 2 tablespoons Dijon mustard, 1 tablespoon chopped fresh thyme leaves, 1 teaspoon salt, and 1/2 teaspoon pepper.

  2. Grill the salmon, skin down on heavy foil over indirect heat, brushing with the glaze every 5 minutes, just until opaque but still moist-looking in center of thickest part (cut to test), 25 to 30 minutes.