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.
I really loved this recipe.I also baked it at 375 for 25min and it was perfectly cooked! I made only 1 lb of salmon so I had a little extra sauce and kept it on the side for dipping later. I put the sauce in the micro for 25sec when the fish was ready to eat so it was warm. I also made couscous in low sodium chicken broth and steamed broccoli. I thought the flavors went well together and it was easy to prepare. Will make again!
I baked individual salmon filets at 375 degrees for about 25 minutes and the results were delicious. I served the salmon with stir fried asparagus and brown rice. I would love to try this marinade on chicken. Will definitely make again!
Really good and super easy. The whole family loved it. I cut the salmon into portion sizes, glazed it and grilled it on our Traeger BBQ for about 15-20 minutes. Served with roasted garlic couscous and steamed green beans. Adding to our regular rotation.
This wasn't the BEST salmon recipe I have used, (and I live in the Pacific Northwest) but it's fast and easy. I baked it in the oven, also, at 375 for 25 min., wrapped in foil. Nice and moist. Used Dijon mustard instead of ground mustard.
Like others, I baked it in the oven. I did it at 375 for 15 minutes and found it a tad too dry, but I was also using thinner sockeye salmon fillets, and my experience is that wild-caught sockeye cooks much quicker than farm-raised Atlantic salmon, so, take it FWIW. Next time, if using sockeye, I'll go with 12 minutes at 375. Also, I added a touch of olive oil to the mustard mix because it was not mixing well enough to spread on the fish. That said, I liked the flavors a lot, felt they worked great with the fish, and found the recipe to be a snap to put together - a great weeknight recipe!
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