Grilling fish is not hard, it’s not complicated. It’s fish. Don’t over think it. The forethought on this dish is the brown sugar salmon glaze with a hint of mustard.

Grilled Salmon, rice, a healthy salad. This is a meal we can all feel good about.

Brown Sugar Salmon Is Simple

Some people fear grilling fish. They think it’s hard. They whine that it’s complicated. The fish sticks, it flakes apart, I don’t like onions. Wah.

But I am hear to tell you, rub a little oil on that grate and get to grilling your fish. It’s not hard, it’s not complicated. It’s fish. Again… Don’t over think it, and bring home the weeknight dinner victory with this Grilled Salmon with Brown Sugar Mustard Glaze.

The thing about seafood is, it’s simple. The flavors and textures are already there. It doesn’t take much work to prepare a satisfying delicious meal. In this case, a quick sear over the grill, the light flavor of the brown sugar mustard glaze, and a side salad turned a busy weeknight into a romantic date night dinner.

Grab the oil, light some candles. We’re grilling tonight.

How To Grill Fish Perfectly

If you have always hesitated to grill fish, then here are some handy tips to avoid the anxiety. First off, most people worry about the fish sticking. Then falling apart when you try to turn it.

  • Prep the grill. You do this by coating the rack with some oil. Put the oil on a paper towel, then rub it on the grill. Let the grill heat, then rub more on. Do it again in a minute or two. In fact, do it about five times to build a coating on the grill.
  • Then oil up the fish too. You don’t have to put the oil on the fish five times though. Once will do the trick.
  • Make sure the grill is nice and hot. If your salmon has the skin intact, then leave it on. Put the skin side down on the grill. Place the skin down perpendicular to the grate. It will make using a spatula to lift it easier.
  • When the skin side moves on the grill without sticking, then you are ready to safely flip. Let the other side get grill marks and when it doesn’t stick either then you are there.

What Kind Of Salmon Is Best For Grilling?

Sockeye and King salmon are great for the grill. It isn’t just the thickness of the meat, but also the amount of fatty fish oils too. Those fats help keep the salmon moist – even with the high heat of the grill.

Wild salmon tastes more fishy, but these days farm raised is much easier to find. I know there are many reason people are against farmed salmon, but let’s face it. Sustainability is critical too.

Grilled Salmon with Brown Sugar Mustard Glaze | Kita Roberts

After a week chasing Salmon in Alaska with local harvesters, I may be convinced that it is the perfect seafood. These recipes will keep you coming back for more!

Grilled Salmon filet over rice on a black plate. The sear marks are perfect, and this is the scene I want to come home to. Yum.

If you’ve tried my Grilled Salmon with Brown Sugar Mustard Glaze, or any other recipe on please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW MEon Instagram @girlcarnivore as well as on  Twitter and Facebook.

Grilled Salmon with Brown Sugar Mustard Glaze

5 from 2 votes
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4
Grilled Salmon with Brown Sugar Mustard Glaze | Kita Roberts
Brown sugar glazed salmon with a hint of mustard spiciness in the glaze.

Recommended Equipment

  • grill


  • 2 tbs light brown sugar
  • 1 1/2 honey
  • 1 tbs butter
  • 2 tbs Dijon mustard
  • 1 tbs soy sauce
  • 2 tsp olive oil
  • 1 tbs ginger finely grated
  • Vegetable oil
  • salt and pepper
  • 1 lbs salmon


  • Whisk the brown sugar, honey, butter in a small saucepan over low heat until butter is melted and smooth.
  • Off heat, stir in the mustard, soy sauce, olive oil, and ginger.
  • Heat the grill to medium-heat.
  • Coat the salmon in the vegetable oil and season with salt and pepper.
  • Place the salmon on the grill and baste with the brown sugar mixture.
  • Grill 6 to 8 minutes, flipping once and continuing to baste.


Calories: 237kcal | Carbohydrates: 7g | Protein: 23g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 413mg | Potassium: 592mg | Fiber: 1g | Sugar: 6g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
Course: Main Course
Cuisine: American
Author: Kita Roberts

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat. Kita’s impressive expertise has been honed through extensive education with the National Cattlemen’s Beef Association and Certified Angus Beef, as well as through attending butchery demos and visiting ranchers and farmers from coast to coast, allowing her to better learn and understand American foodways.


  1. I hang my head in shame. I’m one of those that doesn’t like to grill fish because I’m afraid more will end up on the coals than our plates. Thanks for giving me a challenge with this gorgeous dish.

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