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Grilled King Salmon with Crémant d'Alsace Brut Rosé

Grilled Salmon with Brown Sugar and Mustard Glaze

A deliciously simple glaze for grilling salmon.
Course Main Course, Main Dishes and Wine Pairings
Cuisine American
Keyword Grilled Salmon with Brown Sugar and Mustard Glaze
Servings 4
Author Jane, adapted from "Weber's Art of the Grill"


  • 1 tablespoon light brown sugar
  • 1 teaspoon honey
  • 1 teaspoon unsalted butter
  • 1 tablespoon Dijon mustard
  • 1 teaspoon low sodium soy sauce
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon grated fresh ginger
  • 1 salmon fillet, skin on, about 1¼ lb., about 3/4-1 inch thick


  • In a small sauté pan over medium heat, add the brown sugar, honey, and butter. Melt the butter and dissolve the sugar; stirring to combine. Remove from the heat. Whisk in the mustard, soy sauce, olive oil, and ginger. Set aside and cool.
  • Place the salmon fillet skin side down on a large sheet of heavy duty aluminum foil. Fold the foil to leave a 1/4 to 1/2 inch border around the salmon. Spoon and spread the brown sugar mustard glaze over the flesh of the salmon.
  • Grill the salmon over indirect medium heat for about 25-30 minutes. The internal temperature of the grilled salmon should be 125° F.
  • Transfer the salmon with the foil to a baking sheet and cut into 4 pieces, but do not cut through the skin. Slide a metal spatula between the skin and flesh to remove the salmon pieces to a serving platter. Serve immediately.