This is a great recipe for salmon, but the glaze goes extremely well with stir-fry.
- 3 tablespoons light brown sugar
- 1 tablespoon honey
- 2 tablespoons butter
- 1/4 cup Dijon mustard
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon finely grated ginger
- Vegetable oil
- Salt and freshly ground black pepper
- 8 salmon fillets, 6 ounces each
- 1T corn starch, 1T brown sugar, little salt – rub on one side of the salmon where you want to put the glaze
- On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat.
- While warming, grate ginger.
- Remove the pot from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
- If the salmon is a long piece with varying thicknesses, slice the steak to get some even thickness, to avoid over/under-cooking.
- Preheat grill to medium heat or set oven to bake at 450F (?). Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture.
- GRILLING: Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes. You want to get it to the point of flakey, not red in the middle.
- BAKING: bake or broil the salmon for 6 to 8 minutes, flipping if it is a thick piece of fish. You want to get it to the point of flakey, not red in the middle.