Are you ready to transform an ordinary salmon dinner into a mouthwatering culinary masterpiece? Get ready to impress your family and friends with Bobby Flay's legendary Brown Sugar Mustard Glazed Salmon - a recipe that promises to elevate your home cooking from mundane to magnificent! This tantalizing dish combines the rich, caramelized sweetness of brown sugar with the bold kick of Dijon mustard, creating a glaze that will make your taste buds dance with pure excitement.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1/4 cup brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Olive oil for grilling
Instructions
- Remove salmon fillets from refrigerator 15-20 minutes before cooking to bring them to room temperature, ensuring even cooking.
- Pat salmon fillets dry with paper towels to remove excess moisture, which helps achieve a better sear and glaze adherence.
- In a small mixing bowl, whisk together brown sugar, Dijon mustard, and soy sauce until smooth and well combined, creating a glossy glaze.
- Season both sides of salmon fillets generously with salt and freshly ground black pepper.
- Preheat grill or grill pan to medium-high heat (around 400-450°F), ensuring grates are clean and lightly oiled to prevent sticking.
- Brush salmon fillets with olive oil on both sides to prevent sticking and promote beautiful grill marks.
- Place salmon skin-side down on the hot grill and cook for 4-5 minutes without moving, allowing crisp skin to develop.
- Carefully flip salmon and brush generously with prepared brown sugar mustard glaze.
- Cook for an additional 3-4 minutes, continuing to brush with glaze, until salmon reaches desired doneness (internal temperature of 145°F).
- Remove salmon from grill and let rest for 2-3 minutes to allow juices to redistribute.
- Garnish with fresh herbs like chopped parsley or chives if desired, and serve immediately.
Tips
- Temperature is Key: Always let salmon come to room temperature before cooking to ensure even heat distribution and prevent dry, overcooked fish.
- Pat Dry for Perfect Sear: Remove excess moisture from salmon fillets with paper towels to achieve that beautiful golden-brown crust.
- Don't Overcrowd the Grill: Cook salmon in batches if necessary to maintain high heat and prevent steaming.
- Watch the Cooking Time: Salmon cooks quickly - aim for an internal temperature of 145°F and remember it will continue cooking slightly after being removed from heat.
- Glaze with Care: Apply the brown sugar mustard glaze towards the end of cooking to prevent burning and achieve a glossy, caramelized finish.
- Let it Rest: Allow the salmon to rest for 2-3 minutes after cooking to help retain its juices and ensure maximum tenderness.
Nutrition Facts
Calories: 122kcal
Carbohydrates: 16g
Protein: 7g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 18mg
