Ingredients
- 2 tablespoons dark brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon coarsely ground black pepper
- 6 (3 ounce) fillets salmon fillets, thawed
Why This Recipe Is So Flavorful
This dish combines the rich, tender flavor of salmon with a sweet glaze that adds a perfect balance of tanginess and sweetness. It’s quick to prepare and feels special enough for both weeknight dinners and entertaining guests.
Cooking Hints
- Use fresh salmon fillets for the best texture and flavor.
- Brush the glaze on the salmon generously to create a nice caramelized coating.
- Cook the fish skin-side down first to help keep it moist and crispy.
- Brush the glaze on the salmon generously to create a nice caramelized coating.
- Cook the fish skin-side down first to help keep it moist and crispy.
Step 1
Mix together the brown sugar, apple cider vinegar, olive oil, Dijon mustard, and a pinch of pepper in a bowl to make the marinade. Place your salmon fillets in a shallow glass dish and pour half of the marinade over them, saving the rest for later. Cover the dish and pop it in the fridge for about an hour to let the flavors soak in.
Step 2
When you're ready to cook, heat up your grill to medium and give the grates a quick brush with oil to keep the fish from sticking. Take the salmon out of the marinade and discard that liquid from the dish. Grill the salmon for 4 to 6 minutes, turning once if you like, and keep brushing it with the reserved marinade as it cooks. You’ll know it’s done when the fish flakes easily with a fork.
Serving Suggestions
Pair the salmon with steamed vegetables or a fresh green salad to keep the meal light and refreshing. A side of jasmine rice or quinoa also complements the sweet glaze nicely, soaking up any extra sauce.
How To Freeze This Dish
Store leftover salmon in an airtight container in the refrigerator. It’s best eaten within 2 days. Reheat gently in the oven or microwave to avoid drying out the fish.
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, just make sure to fully thaw the salmon before marinating and cooking.
How long should I marinate the salmon?
About one hour in the refrigerator is ideal to let the flavors soak in.
Can I cook this salmon in the oven instead of grilling?
Yes, bake at 400°F (200°C) for 12-15 minutes, brushing with the reserved marinade.
What can I use if I don’t have apple cider vinegar?
White vinegar or lemon juice can be used as a substitute.
How do I know when the salmon is fully cooked?
The fish flakes easily with a fork and is opaque throughout.
Should I discard the marinade used on the raw salmon?
Yes, discard the marinade from the dish, but use the reserved marinade for brushing while grilling.
Can I use a different type of mustard?
Dijon mustard is best for flavor, but yellow mustard can work in a pinch.
Is it necessary to oil the grill grates?
Yes, oiling prevents the salmon from sticking during cooking.
