Serves 6-8

Ingredients

1 tbsp brown sugar

1 tbsp honey

2 tsp unsalted butter

2 tbsp Dijon mustard

1 tbsp soy sauce

1 tbsp olive oil

2 tbsp grated ginger

1 whole salmon filet, skin on, 2 1/2 lbs. and 3/4-1″ thick

Instructions

  1. In a small sauté pan over medium heat, melt the brown sugar with the honey and butter. Remove from heat and whisk in the mustard, soy sauce, olive oil, and ginger. Allow to cool.
  2. Place salmon, skin down, on a large sheet of foil. Trim foil to 1/4-1/2″ around salmon. Coat flesh with the sauce.
  3. Grill salmon indirectly over medium heat until the edges begin to brown and the inside is opaque (25-30 minutes). Serve immediately.
  4. Wine Note: A ripe Pinot Noir gives an impression of sweetness to compliment the glaze, yet it will standup to the rich fish and spicy mustard.