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Categories:
brown sugar whole grain freshly ground black pepper kosher salt ground ginger ground coriander garlic center
Viewed: 13 - Published at: 6 years agoIngredients
- 2 tablespoons dark brown sugar
- 2 tablespoons whole-grain Dijon mustard
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground coriander
- 1 garlic clove, minced
- 1 (1 1/2-pound) center-cut salmon fillet
Method
- 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 grill 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.
