Brown Sugar Grilled Salmon

  • KarenClaybrooks Posted: 06/04/09
    Worthy of a Special Occasion

    I don't know what exactly it was, but I did not think that these ingredients mixed well together. We were not at all happy with this dish. In fact, we took one bite and threw it out. I'm sorry, but we will not be making this one again.

  • grammie2 Posted: 05/10/10
    Worthy of a Special Occasion

    I have been serving this salmon for years to my guests. It displays beautifully with a mahogany color. Everyone raves. The only difference is that I leave out the thyme. I have made it with and without thyme and my family agrees it is better without. Since salmon tends to burn easily on the grill, I use the lowest setting, starting with the flesh side down. I brush a bit of grapeseed oil on the flesh before I place on the grill to ease any sticking problems. I have cooked this salmon up to 1 hour before guests arrive, leaving it slightly undercooked and place in a 125 degree oven to keep warm (delicious served lukewarm.) I have also made this in the oven, broiling first and then finishing in the oven. Enjoy.

  • kccarter Posted: 07/28/14
    Worthy of a Special Occasion

    Like the other user we did not think these ingredients mixed well together. I think it's the thyme. I even reduced the amount and we were still unable to eat it. My family loves salmon but no one was able to eat this; we threw it away.


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