Recipe: Yummy Salmon With Smoked Brown Sugar and Mustard Glaze

Salmon With Smoked Brown Sugar and Mustard Glaze. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you.

Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Remove from the heat; whisk in the oil, mustard, soy sauce, salt and pepper. Place salmon in a large foil-lined baking pan; spoon brown sugar mixture over top. You can cook Salmon With Smoked Brown Sugar and Mustard Glaze using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Salmon With Smoked Brown Sugar and Mustard Glaze

1. You need 1 tablespoon of brown sugar.
2. It's 1 tablespoon of olive oil.
3. It's 1 teaspoon of honey.
4. It's 2 teaspoons of grated fresh ginger.
5. You need 2 (2 teaspoons) of unsalted butter.
6. You need 1 of whole salmon fillet, Skin on,.
7. You need 2 tablespoons of Dijon mustard.
8. You need 2 1/2 pounds of and 3/4 to 1 tablespoon soy sauce.
9. You need 1 of -inch thick.
10. It's of Heat oven to 400 degrees.

How much time do you have?. We have experimented with seasonings for our smoked salmon and have decided that a simple smoked salmon rub is best. Season the salmon fillets with salt and smoked coarse black pepper and spread the glaze generously on the salmon. Add one thin lemon slice on top of each salmon fillet.

Salmon With Smoked Brown Sugar and Mustard Glaze instructions

1. Over medium heat, melt brown sugar with honey and butter. Remove from heat and whisk in mustard, soy sauce, olive oil and ginger. Allow to cool. Place salmon, skin side down, on a large sheet of aluminum foil to leave a border of ¼ to ½ inch around edge of salmon. Coat flesh of salmon with brown sugar mixture..
2. Grill salmon indirectly over medium heat until edges begin to brown and inside is opaque, 25 to 30 minutes. The internal temperature should be about 125 degrees. Using a large baking sheet, carefully transfer the salmon with foil to a cutting board. Cut salmon crosswise into 6 to 8 pieces, but do not cut through skin. Slide a spatula between skin and flesh and remove salmon pieces to a serving platter or individual plates. Serve immediately..
3. .

Salmon with Brown Sugar Glaze Salmon with Brown Sugar Glaze. Helpful Brown Sugar - light and dark brown sugar can be used interchangeably in most recipes, this salmon recipe is no exception. Dark Brown sugar just has a bit more molasses in it, which will give it more flavor. Dijon Mustard - There are many varieties of dijon mustard. Typical dijon mustard is used to add flavor to sauces, gravies and salad.