Grilled Salmon with Brown Sugar Glaze | Hot off the Grill with Bobby Flay | Food Network

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is lower on the glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and has a similar flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Tilapia is more affordable and widely available.

Start by melting some butter in a pan.

Add brown sugar to the melted butter to create the glaze.

Stir in soy sauce and honey into the mixture.

Remove the pan from heat and add dijon mustard, stirring to combine.

Cook the glaze for about four to five minutes, stirring continuously.

Brush olive oil, salt, and pepper lightly on the salmon fillets.

Preheat the grill to a high temperature.

Place the salmon fillets flesh side down on the hot grill.

Do not flip the salmon immediately; let it cook for a few minutes until it releases easily from the grill.

Brush the glaze on top of the salmon after it has started cooking, avoiding doing this before grilling to prevent burning.

Let the salmon cook for a few more minutes until done, checking for doneness by ensuring it releases from the grill easily.

Remove the salmon from the grill and sprinkle with cilantro and chives before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens