Honey Glazed Grilled Salmon
Place salmon in a shallow, glass baking dish.
For each pound of salmon - mix the following together in a bowl and brush over tops of salmon fillets to marinate, covered at least 1 hour in refrigerator before grilling:
Honey Glaze Mix:
1 Tbs Honey
1 Tbs Dijon Mustard
1 Tbs Soy Sauce
1 Tbs packed brown sugar
1 Tbs olive oil
1 Tbs butter, melted
2 cloves garlic, minced
We use tin foil on the grill, oiled with olive oil, covering grill grates and a few hole poked through foil for air circulation. We place the salmon skin side down on the foil and cook until internal temp reaches 165 at the thickest part (our preference is 165, for food safety - temp should be at least 145) We brushed leftover marinade onto salmon during cooking 2-3 times. We use a spatula to carefully separate the skin from the salmon as we lift salmon from grill onto a clean serving plate.
Recipe by: unknown/my husbands been making this for years
Photos by: Diane Baker for Canning and Cooking at Home