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)
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. 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.
Nutritional Information
- Calories:
- 267 (37% from fat)
- Fat:
- 11.1g (sat 2.5g,mono 4.6g,poly 2.5g)
- Protein:
- 31.6g
- Carbohydrate:
- 8.7g
- Fiber:
- 0.5g
- Cholesterol:
- 80mg
- Iron:
- 0.9mg
- Sodium:
- 340mg
- Calcium:
- 31mg





