Toatal  25 min;Serves 4 to 6

1/4 cup Dijon mustard

1/4 cup whole-grain mustard

1/4 cup honey

2 tbsp soy sauce

1 garlic clove, minced

1  1/2 tsp finely chopped thyme

Four 6-oz skinless salmon fillets or 6-to 8-oz salmon steaks (about 3/4 inch thick)

Canola oil

Salt and pepper

  1. In a  medium bowl, whisk the mustards with the honey, soy sauce, garlic and thyme.
  2. Light a grill or heat a grill pan and oil the grate or pan. Brush the salmon fillets with oil and season with salt and pepper. Grill the salmon fillets skinned side down over moderate heat for about 3 minutes. Turn and grill about 3 minutes longer, until the salmon is nearly cooked through. Generously brush both sides of the salmon with the honey mustard and grill, turning frequently, until richly glazed, about 1 minute. (for salmon steaks, grill over moderately high heat, turning once, for 4 to 5 minutes, then brush with the honey mustard and grill, turning frequently, for 1 minutes) Transfer to a platter or plates and serve, passing the remaining honey mustard at the table.
  3. Serve with Grilled Bok Choy

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