Print
Email
Add a photoServings: 8
Ingredients
- 1 Tbsp. brown sugar
- 1 tsp honey
- 2 tsp unsalted butter
- 2 Tbsp. Dijon mustard
- 1 Tbsp. soy sauce
- 1 Tbsp. extra virgin olive oil
- 2 tsp grated fresh ginger
- 2Â 1/2 lb salmon fillet, 3/4" to 1" thk skin on
Directions
- Over medium heat, heat brown sugar with honey and butter. Remove from heat and whisk in mustard, soy sauce, extra virgin olive oil and ginger. Allow to cold.
- Place salmon, skin-side down, on a large sheet of aluminum foil. Trim the foil to leave a border of one-fourth to one-half inch around the edge of the salmon. Coat flesh of salmon with brown sugar mix.
- Grill salmon indirectly over medium heat till edges begin to brown and inside is opaque, 25 to 30 min. 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 six to eight pcs, but don't cut through skin.
- Slide a spatula between the skin and flesh and remove salmon pcs to a serving platter or possibly individual plates. Serve immediately.
- This recipe yields 8 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 8 servings | |
| Calories 331 | |
| Calories from Fat 196 | 59% |
| Total Fat 21.82g | 27% |
| Saturated Fat 5.17g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 240mg | 10% |
| Potassium 529mg | 15% |
| Total Carbs 2.85g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.47g | 2% |
| Protein 29.26g | 47% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
