Because it was a cookout I knew I wanted to grill it. And because I had about 10 taste testers I decided to try three different recipes and let them vote on their fave.
Our friend, Chris, doing his thing on the grill. #GrillMaster
This Glazed Grilled Salmon passed everybody's taste test with flying colors. I didn't even have to ask what the favorite of the three was. I heard it time and again.
This glaze perfectly complimented the salmon. It isn't the most glamorous looking in pictures, but it is definitely one of the most easy and delicious salmon recipes you could treat yourself to.
This Prego Mamma's taste buds were happy, and so was my mind, knowing that while my babies brain and vision were developing, I was doing him a favor by eating the DHA/Omega3 packed Copper River Salmon.
Glazed Grilled Salmon
Recipe Source: Only From Scratch
2 TB dark brown sugar
2 tsp honey
4 teaspoons unsalted butter
4 tsp Dijon mustard
2 TB soy sauce
2 TB olive oil
1 tsp ground ginger
12-14 inches worth of salmon fillet(s). Skin on. 3/4-1 inch thick.
(I used Fresh Copper River Sockeye Salmon. It really is the best!)
In a small saute pan over medium heat, melt the brown sugar, honey, and butter.
Remove from heat and whisk in the mustard, soy sauce, olive oil, and ginger.
Place salmon, skin side down, on aluminum foil. Roll up the sides of the foil to make a a little border about 1/2 inch or so around the salmon that will hold the juices and sauce in. (See pic below) Top will be open.
Spread the sauce over top the salmon.
Set sauce covered salmon in foil on a medium heat grill. Close lid and check after 15 min.
Salmon will take anywhere from 15-20 minutes depending on the exact heat of the grill, and size of fillet.
Separate fillet in a couple of the thicker parts of the fish to check for doneness. Another sign that I always look for is the "white goo" that has secreted rather than juice. (See pic below)
When salmon is done, carefully transfer the foil off of the grill onto a cutting board. Cut in pieces without cutting skin. Use a spatula to slide salmon off of the skin and foil onto serving platter. Scrape any extra sauce out of the foil atop the salmon.
(Or if you are having a rustic cook out like we were, let people serve themselves off of the large piece of salmon. It will easily slide off of the skin for them.)
Serve immediately while hot.