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    Home » Recipes » Dinner

    Grilled Salmon with Brown Sugar Mustard Glaze

    | Yield 4 | May 15, 2014 | Updated: July 11, 2021 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    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 GirlCarnivore.com

    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!

    • Quick Salmon Curry
    • Whole 30 Approved Pan Seared Salmon with Creamy Leeks and Poached Egg
    • Cast-Ironed Blackened Salmon with Cucumber Mango Relish and Avocado Cream
    • Ancho Rubbed Grilled Salmon with Nogada Sauce
    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 GirlCarnivore.com 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 | Kita Roberts GirlCarnivore.com
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    5 from 2 votes

    Grilled Salmon with Brown Sugar Mustard Glaze

    Brown sugar glazed salmon with a hint of mustard spiciness in the glaze.
    Course: Main Course
    Cuisine: American
    Author: Kita Roberts
    Servings: 4
    Calories: 237kcal

    Equipment

    • grill

    Ingredients

    • 2 tbs light brown sugar
    • 1 ½ honey
    • 1 tbs butter
    • 2 tbs Dijon mustard
    • 1 tbs soy sauce
    • 2 teaspoon olive oil
    • 1 tbs ginger finely grated
    • Vegetable oil
    • salt and pepper
    • 1 lbs salmon

    Instructions

    • 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.

    Notes

    FoodNetwork.com

    Nutrition

    Nutrition Facts
    Grilled Salmon with Brown Sugar Mustard Glaze
    Amount Per Serving
    Calories 237 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 3g19%
    Trans Fat 1g
    Cholesterol 70mg23%
    Sodium 413mg18%
    Potassium 592mg17%
    Carbohydrates 7g2%
    Fiber 1g4%
    Sugar 6g7%
    Protein 23g46%
    Vitamin A 138IU3%
    Vitamin C 1mg1%
    Calcium 25mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!
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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Comments

    1. Christiane ~ Taking on Magazines One Recipe at a Time says

      May 16, 2014 at 9:03 am

      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.

      Reply
    2. Susie says

      April 28, 2015 at 9:20 am

      1 1/2 what of honey? Tbs? Thanks!

      Reply
      • Kita says

        April 28, 2015 at 11:44 am

        1 1/2 tbs! Sorry about that Susie!

        Reply

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