Glazed Salmon
This simple glazed salmon is intensely flavorful, quick to prepare, and gorgeous to behold. Nothing heralds the long awaited arrival of summer in Alaska like the stunning sight of a fresh fillet of sockeye salmon on the grill. Brilliantly day glow orange in color, and equally rich in flavor as it is in hue, fish this good really doesn't require any embellishment. But a very simple glaze can beautifully accentuate its tenderness and intensity, and this one is the perfect match.
Servings 6 servings
Ingredients
- 6 five to six ounce salmon fillets, skinned and boned (preferably sockeye) about 2 pounds total
- ⅓ cup dark brown sugar
- 2½ tablespoons Chinese hot mustard (or dijon)
- 2 tablespoons shoyu (or soy sauce)
- 2 teaspoons rice vinegar
Instructions
- Cut the salmon fillet into serving sized pieces weighing about 5 to 6 ounces each.
- In a medium bowl, combine the brown sugar, mustard, and shoyu for the glaze. Whisk until thoroughly mixed together.
- Transfer about 2 tablespoons of the glaze to a separate small bowl and whisk the rice vinegar into it. Set aside this reserved glaze mixture to be drizzled over the salmon when it is served.
- Brush approximately half of the glaze thoroughly over the top side of the salmon pieces.
- Prepare your grill. Make sure that the grill rack is clean before you begin. Then preheat to medium high and lightly oil the grill rack.
- Place the salmon pieces, glazed side down, on the grill. Then immediately brush the tops with the remaining half of the glaze before closing the lid. Grill until the glaze is caramelized and slightly charred, about 4 to 5 minutes. Flip the salmon over and grill on the other side (again with the lid closed) until it is just opaque in the center, about another 5 minutes.
- Remove the salmon to a serving plate and drizzle with the reserved glaze mixture.