Sweetmustardglazedsalmonforthegrill Recipes

GLAZED SALMON

Glazed Salmon image

Quick, easy grilled salmon.

Provided by Kim

Categories Seafood Fish Salmon

Time 1h10m

Yield 6

Number Of Ingredients 6

Ingredients

2 tablespoons dark brown sugar
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
½ teaspoon coarsely ground black pepper
6 (3 ounce) fillets salmon fillets, thawed

Steps:

Combine brown sugar, apple cider vinegar, olive oil, Dijon mustard, and pepper in a bowl for the marinade.
Place salmon fillets into a shallow glass dish and pour 1/2 of the marinade over the fish. Reserve remaining marinade. Cover and refrigerate for 1 hour.
Preheat an outdoor grill for medium heat and lightly oil the grate. Discard marinade from the glass dish.
Grill salmon, brushing with reserved marinade several times, until it flakes easily with a fork, 4 to 6 minutes.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 4.8 g, Cholesterol 41.8 mg, Fat 10 g, Protein 16.1 g, SaturatedFat 1.9 g, Sodium 57 mg, Sugar 4.4 g

SWEET MUSTARD-GLAZED SALMON FOR THE GRILL

Sweet Mustard-Glazed Salmon for the Grill image

Wild-caught salmon is a huge perk of living here in the Pacific Northwest, and this is one of my favorite ways of preparing it. The sweetness of the brown sugar mixed with two kinds of Dijon mustard compliment the salmon beautifully. I have used both light and/or dark brown sugars and only one kind of Dijon mustard with great success. I've also baked this in the oven for 20 minutes at 375*, but grilling adds a lot of flavor to the salmon.

Provided by Northwest Lynnie

Categories High Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup butter, melted
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons whole grain Dijon mustard
4 (4 -6 ounce) salmon fillets

Steps:

Mix melted butter, brown sugar, and mustards together.
Let mixture sit in a cool place for a few minutes to firm up.
Rinse salmon and dry with paper towels so glaze will adhere.
Spread glaze on both sides of salmon filets.
Grill salmon, turning once, for about 5 minutes per side or until done to your liking.

SWEET AND SPICY-GLAZED GRILLED SALMON

Sweet and Spicy-Glazed Grilled Salmon image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Number Of Ingredients 8

Ingredients

3 canned chipotle chiles in adobo
1 clove garlic, crushed
1/2 cup tamarind concentrate
1/2 cup packed dark brown sugar
Kosher salt, plus more as needed
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil, plus more for grilling
4 six-ounce center-cut boneless salmon filets

Steps:

1. Chop chipotles and garlic in a food processor. Add tamarind, brown sugar, and salt and puree. Add vinegar, 2 tablespoons water, and oil, and puree until smooth. Pour about 1/4 cup of glaze into a small bowl. Reserve remaining glaze for serving.
2. Preheat a grill to medium.
3. Brush salmon filets with oil and season with 1 tablespoon salt, to taste. Place fillets, top-side (rounded side) down, on grill. Cook until distinct grill marks appear, about 4 minutes. Turn fish over, lightly brush with glaze, and cook, brushing occasionally with more glaze, until firm but slightly pink, about 6 to 8 minutes. Transfer to a cutting board and brush with more glaze. Serve warm or at room temperature, and pass additional glaze, if desired.

Nutrition Facts : Calories 278 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 225 milligrams, Carbohydrate 25 grams, Fiber 1 grams, Protein 26 grams, Sugar 24 grams

GRILLED SALMON WITH CRUNCHY SWEET MUSTARD VINAIGRETTE

Grilled Salmon with Crunchy Sweet Mustard Vinaigrette image

Provided by Bobby Flay

Categories Mustard Quick & Easy Salmon Summer Grill/Barbecue

Yield Serves 4; can be doubled for 6 to 8

Number Of Ingredients 11

Ingredients

For the vinaigrette:
3 tablespoons white wine vinegar
2 tablespoons coarse- or whole-grain Dijon mustard
1 small shallot, finely chopped
2 tablespoons honey
1/2 cup olive oil
Salt and freshly ground black pepper
For the salmon:
4 (6- to 8-ounce) salmon fillets, 1 to 1 1/2 inches thick, with the skin
Olive oil
Salt and freshly ground black pepper

Steps:

Vinaigrette:
Whisk the vinegar, mustard, and shallot together in a medium bowl. Gradually whisk in the honey, then the oil, until the dressing is emulsified. Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.)
Salmon:
1. Heat your grill to high.
2. Brush the fish on both sides with oil and season with salt and pepper. Grill the salmon skin side down until the skin is lightly charred and crisp, 4 to 5 minutes. Turn the fillets over, reduce the heat to medium or move to a cooler part of the grill, and cook until just cooked through but not falling apart, 2 to 3 minutes more.
3. Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.

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