I love salmon and my favorite way to make it is simple with some lemon, salt and pepper and maybe a little white wine. But not everyone is as fond of the fish as I am and this is the perfect recipe to bridge the love-hate gap of seafood. Promise. This is like the non-seafood, non-salmon lovers dream…in salmon form. It’ll make any seafood hater and believer in the good stuff from the sea!
The glaze will make you lose your mind! It’ll make even the least likely of salmon eaters savoring every last bite. It’s that good. Brown sugar, soy sauce, honey, Dijon…can you go wrong here!? No!
Recipe from Bobby Flay
- 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
In a small sauce pan, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
Preheat grill or large skillet to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill or skillet. Coat the flesh of the salmon fillets with the brown sugar mixture. Cook for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.