Salmon Glazed and Grilled
Fresh Salmon I credit my grandmother with teaching me to “attend” the grocery store or a meat market with an open mind. She might have had a meal in mind on her trip, but often something would catch her...
I credit my grandmother with teaching me to “attend” the grocery store or a meat market with an open mind. She might have had a meal in mind on her trip, but often something would catch her eye and menu planning would re-start around this item. My grandmother was a woman before her time in many ways. She would have enjoyed this Farm-to-Table movement that we are experiencing at the moment. In what I thought was to be “a quick run” to the grocery last week, a bright piece of beautiful Salmon caught my eye. I walked by this gem, but found myself returning to purchase this wild caught Alaskan fresh fish. My unexpected dinner guests were also pleased with my find at the market.
Lemon and dill are classic seasonings for salmon. My mother uncovered this recipe for Glazed Salmon over 30 years ago. At first I thought I would pass on this combination of including brown sugar and cayenne pepper, but this recipe has been a keeper over all of these years. The glaze is also exceptional on vegetables as there is often more glaze created than actually needed in the recipe. This is my go-to recipe for Grilled Salmon and one that is often requested.
Glazed Salmon Fillet
- Salmon filet over Salmon Steaks
- 1 teaspoon lemon pepper
- 1 ½ cup brown sugar
- 6 tablespoons butter, melted
- 5 – 6 tablespoons fresh lemon juice
- 2 ¼ teaspoons dill weed, dried
- ¾ teaspoon cayenne pepper
- Prepare a coal fire or a gas grill to a medium high heat.
- Rinse and dry the fish fillet. Sprinkle with lemon pepper as the single seasoning.
- Combine the next five ingredients in a sauce pan, melt together and blend well. The butter, brown sugar, lemon juice, dill and cayenne will create this unique glaze.
- Remove about ¼ - ½ cup of this glaze for use on the salmon in the cooking process.
- Grill skin side down – grill on grates over medium hot coals or on your gas grill. Cover grill for the first five minutes.
- Top salmon with some of this glaze at this point in the cooking process.
- Cook about another 10 minutes – covered on the grill – DO NOT TURN OVER. Check after 10 minutes to see if your fish is cooked as desired.
- Remove the fish from the grill working to leave the skin on the grill. Place this fish on your serving plate. (You can remove this skin later and burn off the grill grates for cleaning).
- Enjoy with the remaining glaze served warm on the side.
Suggested sides for Glazed Salmon are the Napa Salad that I wrote about a few weeks ago .
A favorite vegetable choice has also been broccoli, red peppers, onions, carrots and snow peas. My mother would always steam these fresh vegetables, I prefer them roasted.
There was always extra glaze and my mother would serve this on her vegetables later in the week with another meal.
Any leftover Salmon is a great topper for a salad.
What is your favorite preparation for salmon?