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.
Brown Sugar and Mustard Salmon
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.
More From Cooking Light
- Calories: 267
- Calories from fat: 37%
- Fat: 11.1g
- Saturated fat: 2.5g
- Monounsaturated fat: 4.6g
- Polyunsaturated fat: 2.5g
- Protein: 31.6g
- Carbohydrate: 8.7g
- Fiber: 0.5g
- Cholesterol: 80mg
- Iron: 0.9mg
- Sodium: 340mg
- Calcium: 31mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note