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