1 whole salmon fillet, skin on, about 2 1/2 pounds 3/4 to 1 inch thick
In a small saute pan over medium heat, melt the brown sugar with the honey and butter. Remove from the heat and whisk in the mustard, soy sauce, olive oil, and ginger. Cool.
Place the salmon, skin side down, on a large sheet of aluminum foil. Trim the foil to leave a border of 1/4 to 1/2 inch around the edge of the salmon. Coat the flesh of the salmon thickly with the brown sugar mixture.
Grill the salmon indirectly over medium heat until the edges begin to brown and the inside is opaque, 25 to 30 minutes. The internal temperature should be about 125 degrees. Transfer the salmon with the foil to a cutting board. Cut the salmon crosswise into 6 - 8 pieces, but do not cut through the skin.
Slide a spatula between the skin and flesh and remove the slamon pieces to a serving platter or plates. Serve immediately.
To serve two, use half the salmon; freeze leftover glaze for next time.
One of our favorite ways to grill salmon.
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