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.
