Honey Dijon Glazed Grilled Alaskan Salmon
Pairs great with Chalk Hill Pinot Noir Sonoma, CA
1/4 cup Dijon mustard
1/4 cup whole-grain mustard
- 1/4 cup honey
- 2 tablespoons soy sauce
2 tablespoons roasted garlic puree
- 1 tablespoon finely chopped fresh thyme or lemon thyme
Four 6-8 ounce skinless Alaskan sockeye salmon fillets
- Olive oil, for brushing
- Kosher salt
- Freshly ground pepper
In a medium bowl, whisk the mustards with the honey, soy sauce, roasted garlic and thyme.
Preheat your grill or grill pan over med-high heat. Brush the salmon fillets with oil and season with salt and pepper. Grill the salmon fillets skinned side down for about 3 minutes. Turn and grill about 3 minutes longer, until the salmon is cooked through. Generously brush both sides of the salmon with the honey mustard and grill, until richly glazed, about 1 minute. Sockeye salmon cooks very fast so be sure not to overcook. Transfer to a platter or plates and serve, passing the remaining honey mustard at the table. Recommend serving with roasted potatoes and your favorite vegetable to grill.