Brown Sugar Dijon Grilled Salmon Recipes

ROASTED SALMON GLAZED WITH BROWN SUGAR AND MUSTARD

Steps:

• Heat your oven to 400 degrees.
• Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets.
• Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Roast for about 12 minutes, then serve.

SIMPLE ASIAN GLAZED SALMON

Steps:

• Preheat oven to 425°F.
• Combine brown sugar, dijon, soy sauce and rice vinegar in small bowl.
• Mix until sugar is dissolved.
• Place salmon on baking sheet and brush with glaze mixture.
• Bake at 425 F for approximately 15 minutes or until done, brushing with glaze several times during baking.
• If desired, broil for 1 minute to caramelize glaze.

BROWN SUGAR GRILLED SALMON

Steps:

• sprinkle fillets with salt, lemon pepper and garlic powder to taste.
• Combine soy sauce, brown sugar, water and oil.
• Marinate fish in soy mixture for 2 hours or more.
• remove from marinade.
• Grill for 7 minutes per side.

GRILLED SALMON I

Steps:

• Season salmon fillets with lemon pepper, garlic powder, and salt.
• In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

SALMON WITH BROWN SUGAR AND MUSTARD GLAZE

Steps:

• On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
• Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.

GARLIC BROWN SUGAR GLAZED SALMON

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Lay the salmon on top and sprinkle with salt and pepper. Fold up the sides of the aluminum foil around the salmon.
• In a small bowl whisk together the olive oil, brown sugar, soy sauce, garlic, lemon juice, salt, and pepper. Pour the glaze over the salmon. Top the salmon with aluminum foil and seal.
• Bake for 20-25 minutes or until salmon is cooked throughout. Take the foil off of the top and baste the salmon with the sauce in the foil. Broil for 3-5 minutes or until brown and caramelized. Garnish with lemon slices and chopped parsley if desired.

BROWN SUGAR & DIJON GRILLED SALMON

Steps:

• 1. Tear off a large sheet of heavy duty aluminum foil and make a "boat" out of it - big enough to hold the fillet - with the sides going up about 3/4 inch. If you don't have heavy duty foil, just use two layers of foil to make your boat. Preheat your grill - you will need medium heat.
• 2. In a small sauce pan, place the brown sugar, butter and honey. Stir until melted, then remove from heat. Stir in the soy sauce, mustard, olive oil and ginger. Let cool for about 5 minutes.
• 3. Put the boat on a large cutting board (this makes it easy to transfer the boat to the grill), then place the salmon, skin side down, on the foil boat. Spread the brown sugar & mustard sauce evenly over the fish.
• 4. Transfer the salmon boat to your grill and cook until the edges start to brown and the fish is opaque and flakes easily. This will take 15-20 minutes, depending on the thickness of your salmon.
• 5. Note: Because of the sugar and honey, the glaze that drips onto the foil will burn. It's best to make your salmon boat as form fitting as possible, leaving only a 3/4 inch border between the fillet and the boat "sides".
• 6. Carefully remove the salmon boat from the grill, or you can serve directly from the grill. Cut into individual serving pieces. You don't have to cut through the skin. Just use a spatula to lift each piece away from the skin and onto a serving plate.

BROWN SUGAR GLAZED SALMON RECIPE

Steps:

• Preheat the oven to 400°F.
• Combine soy sauce, brown sugar, and dijon mustard in a small bowl with a whisk.
• Generously apply the brown sugar glaze onto the salmon fillets. It's okay if it drips off the sides. Bake the salmon for 10-12 minutes. Note: Salmon is cooked when its internal temperature reaches 145°F.
• Before serving, squeeze lemon juice on top of the fillets. Enjoy!

4-INGREDIENT BROWN SUGAR DIJON ROASTED SALMON

Steps:

• Preheat oven to 400° F. Line a rimmed baking sheet with aluminum foil and coat lightly with nonstick spray (or use parchment paper).
• Place salmon skin-side down on the prepared pan. Season the top of each fillet with plenty of salt and pepper. Sprinkle with garlic powder.
• In a small bowl, stir together Dijon mustard and brown sugar until smooth. Spread the Dijon mixture on top of each salmon fillet.
• Roast in the oven for 8-11 minutes, or until the fish flakes easily with a fork. For a crispy, browned exterior, place the salmon under the broiler during the final 1-2 minutes of cooking time. Just make sure that you keep a close eye on it so that the sugars don't burn.
• Garnish with lemon wedges and fresh herbs, if desired.

SALMON WITH BROWN SUGAR GLAZE

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
• Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.
• Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.