Brown Sugar and Mustard Salmon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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