Barbecue Recipe for Glazed Grilled Salmon

 

One of Michelle & Alex’s favorite easy midweek meals on the Barbecue.  Grilled Salmon with the skin left on one side and the other side coated thick with a Mustard, Lemon, Mayo & Herb glaze that thickens as the Salmon cooks just enough to turn into a thick delicious glaze.  We typically use dill if we have it around for the herb glaze but if we don’t have it handy, we almost always have parsley on hand which is not as good but still yummy—or Tarragon if you have that! Dill is ALWAYS our first choice though.

When the salmon is cooked through you have an amazing flavor already on top of the salmon and an “instant main dish” to throw on your plate and consume as it’s ready to go!

This Salmon dish retains it’s moisture well if cooked to proper temperature—the key thing when cooking salmon is to keep a close eye on it when it is close to being done.  Salmon can go very quickly from being tenderly perfectly cooked to dry & chewy if you aren’t careful.

  

Glazed Grilled Salmon Recipe:

Ingredients:

  • ¼ cup Whole grain Mustard
  •  ¼ cup of light Mayonnaise
  •  1 Tbs. lemon juice
  •  1 Tbs. Fresh chopped Dill (Can substitute parsley or Tarragon but dill is the best!)
  •  1-2 tsp brown mustard seed (optional)
  •  Kosher Salt & fresh ground pepper to taste
  • 1- 2 Tbs. Olive oil
  • 4 Wild caught Salmon filets

Instructions:

  1. To make the glaze combine Mustard, Mayonnaise, lemon juice, fresh herbs & brown mustard seed.  NOTE: We like the mustard seed tremendously but if you are a texture person who doesn’t like extra texture in your sauces or glazes, skip this step or use very little—you can also substitute Dijon mustard for the whole grain mustard if you don’t like the “grainy” texture at all.
  2. After combine above ingredients add salt & pepper to taste. For us it is literally only a small pinch of salt and two pinches of pepper.  Set the glaze aside.
  3. Take the Salmon and rinse it off, then pat entirely dry.  Do NOT remove the skin side of the Salmon! Leave it on.  Once dry take a small amount of olive oil (1-2 Tbs), rub over the Salmon filets, then salt & pepper VERY lightly—remember you already added salt & pepper to taste and that flavor will be on top of the Salmon as well.
  4. Spread all of the glaze evenly over the 4 Salmon filets on the non-skin side.
  5. Prep grill for Medium heat. NOTE: It is very important to properly prep your grill for this dish. The Salmon skin can stick to the grate easily and so it is important to prepare your grill by cleaning and oiling it right before cooking—click here if you need instructions on how to do so. Otherwise you may be removing your salmon from the grill with the skin remaining on the grill if you aren’t careful!
  6. Grill salmon over direct heat. You will not flip the Salmon but cook skin side down on the grill until done.
  7. Depending on the thickness of your filets cooking time can vary. Most salmon filets that we buy are about 1 inch thick and we end up cooking in between 10-12 minutes.  BUT do not use that as a go to as we have had it take up to 18 minutes on a thicker piece of Salmon.  The best way to tell if your salmon is done is to use a fork and test the fish. If you put the fork into it at and it flakes off it is done—the fish will also feel much firmer than when you put it on the grill.
  8. Serve grilled Salmon immediately and enjoy!

NOTE: To “PALEO” this dish, substitute Paleo Mayonnaise for the light Mayonnaise.  There are many good online versions available if you do not have your own favorite recipe.




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