Prep time: 15 minutes; Grill time: 10 minutes; Serve: 2
3 Tbsp. dark brown sugar, packed
4 tsp. Dijon Mustard
1 Tbsp. soy sauce
1 tsp. rice vinegar
2 each, 8-ounce salmon fillets or steaks (about 3/4-inch thick)
Prepare grill to medium-high heat. To create glaze, combine brown sugar, mustard, rice vinegar and soy sauce in medium bowl then whisk to blend. Brush 1 side of salmon fillets generously with half of glaze. Place salmon steaks, glazed side down, onto barbecue. Grill until glaze is slightly charred, about 4 minutes. Brush top of salmon steaks with remaining glaze. Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about 5 minutes longer. Transfer salmon to plates.
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