Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: julienelson
Cooking Light Magazine June 2008

Indirect grilling cooks larger fish fillets more slowly and delicately than direct grilling; individual fillets are fine for direct heat. Use a center-cut piece so the fish is an even thickness; it will cook more evenly than a tapered tail end. Leave the skin on, as the fish lifts off the skin easily once cooked. Scrape off the skin remaining on the grill once it has cooled.

Ingredients

2 tablespoons Dark brown sugar

2 tablespoons Whole-grain Dijon mustard

1 tsp. Freshly ground black pepper

1/4 tsp. Kosher salt

1/4 tsp. Ground ginger

1/4 tsp. Ground coriander or cumin

1 Garlic clove, minced

1 1/2 pound Center cut salmon fillet

Preparation

Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.

Combine first 7 ingredients, stirring until well blended. Spread mustard mixture over fish; let stand 15 minutes.

Carefully remove grill rack. Place a disposable aluminum foil pan on unheated part of grill. Carefully return grill rack to grill. Place fish, skin side down, on gril rack over unheated part. Close lid; grill 30 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from grill by inserting a spatula between skin and fish. Discard skin. Yield: 4 servings (serving size: about 5 ounces).

Cook's Notes

Alternatively, place salmon fillet on foil over medium heat. Spread mustard mixture over fish. Grill for 10-15 minutes or until flaky.

Rate This Recipe

Scroll over the empty stars to rate.       Add a Recipe Comment