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.

Yield: 4 servings (serving size: about 5 ounces)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

Preparation

  1. 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. 2. Combine first 7 ingredients, stirring until well blended. Spread mustard mixture over fish; let stand 15 minutes.
  3. 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.
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