Delicious Glazed Black Pearl Salmon
Four 8 oz salmon fillets – skin removed
1/3 cup soy sauce
¼ cup brown sugar
4 teaspoons Dijon style mustard
Oil for grill grates
Mix the soy sauce, brown sugar and the Dijon mustard together and rub the fillets with the mixture. Allow the fillets to get to room temperature.
Preheat grill to medium high heat – should be about 400 degrees. Lightly oil the grates to prevent sticking. Fish takes about 8-10 minutes per inch at 400 degrees to cook. Measure the thickest part of your fillets to judge how long it will take to cook.
Place the fillets on grill grate. Allow to cook about 5 minutes – turn to second side to finish grilling. Salmon should flake easily – do not overcook. Remember that when you remove from the grill, the salmon is still cooking about another 5 degrees internal temperature. Salmon internal temperature should be 130 to 135 degrees, so pull off the grill when it is about 125 to 130 degrees to finish cooking internally.
A nice glaze will form on the fillets. Serve with cooked rice and vegetables.
From prep to table 20 minutes