Honey Dijon Glazed Grilled Alaskan Salmon

Pairs great with Chalk Hill Pinot Noir  Sonoma, CA

Ingredients

• 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

Directions

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.