Last night was a monumental occasion for me: I cooked and ate salmon. It's been about 9 years since I tried my first salmon, and nearly gagged it down. Since that dinner, I've refused to eat it but always secretly hoped that I would like it. I'm happy to report that I like it! Surprisingly, so did my toddlers. I couldn't believe it when they started eating it without questioning what it was, gagging, or putting up a fuss. Since it is a more expensive dish, it probably won't end up on our weekly menu, but we will enjoy it from time to time.
This recipe is so easy and the glaze is quite delicious! It does contain sugar and butter, so it's probably not the most healthy way to eat salmon, but certainly yummy!
What's your favorite way to cook salmon?
1 Tablespoon brown sugar
1 teaspoon honey
2 teaspoons unsalted butter
2 Tablespoons Dijon mustard (I used honey Dijon)
1 Tablespoon soy sauce
1 Tablespoon olive oil
1/2 teaspoon ground ginger
1 whole salmon fillet, skin on, 3/4 to 1-inch thick
In a small saute' pan over medium heat, melt brown sugar with honey and butter. Remove from heat and whisk in mustard, soy sauce, olive oil and ginger. Cool (oops! I didn't see the cool portion when I made this last night, which is probably why it was pretty runny when I spread it on).
Place salmon, skin side down, on a large sheet of aluminum foil. Trim foil to leave a border of 1/4 to 1/2 inch around the edge of the salmon. Coat the flesh of the salmon with the brown sugar mixture.
Grill salmon indirectly over medium heat until the edges begin to brown and inside is opaque, 25 to 30 minutes. The internal temperature should be about 125F. Carefully transfer salmon with the foil to a cutting board. Cut the salmon crosswise into 6-8 pieces, but do not cut through the skin. Slide a spatula between the skin and flesh and remove salmon pieces to a serving platter. Serve immediately.
source: Weber's Art of the Grill Deck