SALMON WITH BROWN SUGAR AND MUSTARD GLAZE
Steps:
- In a small saute pan, over medium heat, melt the brown sugar with the honey and butterRemove from heat and whisk in the mustard, soy, olive oil and ginger, allow to coolPlace salmon, skin side down, on a large sheet of aluminum foilCoat the salmon with the mixtureGrill the salmon indirectly over medium heat until the edges begin to brown (25-30 min)Internal temperature should be 125
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Sujat Molla
[email protected]This is my favorite salmon recipe! It's so easy to make and the salmon is always cooked perfectly.
Mona Niranjan
[email protected]I've tried this recipe several times and it's always a disappointment. The salmon is always dry and the glaze is too sweet.
s
[email protected]This recipe is a bit too complicated for me. I prefer simpler recipes.
Tana Kuro
[email protected]I'm not a big fan of salmon, but I loved this recipe. The glaze is amazing and the salmon was cooked perfectly.
Tamrat Tekle
[email protected]This is the best salmon recipe I've ever tried. The glaze is incredible.
Alexander Abiodun
[email protected]I would recommend using a different type of mustard. The Dijon mustard was a bit too strong for my taste.
oitsile pebe
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
karl byrne
[email protected]The glaze was a bit too sweet for my taste, but the salmon was cooked perfectly.
Ariana H
[email protected]I followed the recipe exactly and the salmon turned out great. The glaze is a perfect balance of sweet and tangy.
bad girl
[email protected]This is my go-to salmon recipe. It's always a crowd-pleaser.
Opoku Ariella White
[email protected]The salmon was a bit dry, but the glaze was amazing. I would recommend using a different type of fish.
Mahade Hassan
[email protected]I love this recipe! It's so easy to make and the salmon always turns out perfect.
Bhen Nhe
[email protected]This recipe was a hit with my family! The salmon was perfectly cooked and the glaze was delicious. I will definitely be making this again.