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Brown Sugar and Mustard Salmon

Yield 4 servings (serving size: about 5 ounces)
Indirect grilling cooks larger fish fillets more slowly and delicately than direct grilling; individual fillets are fine for direct heat. Use a center-cut piece so the fish is an even thickness; it will cook more evenly than a tapered tail end. Leave the skin on, as the fish lifts off the skin easily once cooked. Scrape off the skin remaining on the grill once it has cooled.

Ingredients

  • 2 tablespoons dark brown sugar
  • 2 tablespoons whole-grain Dijon mustard
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground coriander
  • 1 garlic clove, minced
  • 1 (1 1/2-pound) center-cut salmon fillet

Nutrition Information

  • calories 267
  • caloriesfromfat 37 %
  • fat 11.1 g
  • satfat 2.5 g
  • monofat 4.6 g
  • polyfat 2.5 g
  • protein 31.6 g
  • carbohydrate 8.7 g
  • fiber 0.5 g
  • cholesterol 80 mg
  • iron 0.9 mg
  • sodium 340 mg
  • calcium 31 mg

How to Make It

  1. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.

  2. Combine first 7 ingredients, stirring until well blended. Spread mustard mixture over fish; let stand 15 minutes.

  3. Carefully remove grill rack. Place a disposable aluminum foil pan on unheated part of grill. Carefully return grill rack to grill. Place fish, skin side down, on grill rack over unheated part. Close lid; grill 30 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from grill by inserting a spatula between skin and fish. Discard skin.