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Grilled Salmon with Brown Sugar Glaze recipe

Grilled Salmon with Brown Sugar Glaze recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Salmon
  • Salmon fillet

A mixture of brown sugar and mustard adds a nice glaze to salmon.

690 people made this

IngredientsServes: 4

  • 4 boneless salmon fillets
  • 1 pinch salt
  • Freshly ground black pepper
  • 4 tablespoons dark brown sugar
  • 2 tablespoons Dijon mustard

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Preheat the oven grill.
  2. Season the salmon with salt and pepper and set on a baking tray. Whisk brown sugar and Dijon mustard together in a small bowl; spoon mixture evenly onto top of salmon fillets.
  3. Cook under grill until the fish flakes easily with a fork, 10 to 15 minutes.

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Reviews & ratingsAverage global rating:(882)

Reviews in English (606)

by Ashley

This recipe is delicious! I decided to bake instead of broil - 375 degrees for 30-40 minutes worked well. I doubled the sauce recipe and it gave it a good amount of flavor. I also made cuts into the Salmon so that the sauce/ glaze could flavor the inside of the meat. I served it with Jasmine rice & mixed vegetables and it was a delicious meal!-20 May 2009

by Chris

Use honey instead of brown sugar, add some soy sauce, use dry prepared mustard and you have the exact recipe that Windsor Court Grill Room uses for their Honey Mustard Glazed Salmon-05 Jun 2009

by labmama

This was delicious. I love salmon so I'm always looking for ways to prepare it. This was simple to make and kept the flavor of the glaze. We put it atop a lightly greased broiler pan (a little water on bottom pan to help steam it) and it baked for about 11 min's. We also used a d.j. mustard with 'honey' in it which was a compliment to the brown sugar...Yum.-11 Dec 2008


    • 3 tablespoons (packed) dark brown sugar
    • 4 teaspoons prepared Chinese-style hot mustard or Dijon mustard
    • 1 tablespoon soy sauce
    • 1 teaspoon rice vinegar
    • 2 7-to 8-ounce salmon steaks (about 3/4-inch thick)
    1. Prepare barbecue (medium-high heat). Combine brown sugar, mustard and soy sauce in medium bowl whisk to blend. Transfer 1 tablespoon glaze to small bowl mix in rice vinegar and set aside. Brush 1 side of salmon steaks generously with half of glaze in medium bowl. Place salmon steaks, glazed side down, onto barbecue. Grill until glaze is slightly charred, about 4 minutes. Brush top side of salmon steaks with remaining glaze in medium bowl. Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about 5 minutes longer. Transfer salmon to plates. Drizzle reserved glaze in small bowl over salmon and serve.

    Related Video

    In response to a previous bad rating: Yes, this glaze tasted strongly of balsamic vinegar, but it's a BALSAMIC glaze. I don't even like salmon and I loved this, and frankly the glaze wasn't even syrupy when I drizzled it over the fish. I recommend boiling the glaze for at the very least 20 minutes, and do not make the mistake I did of subbing OJ for brown sugar because then it will never thicken up. Long story short: it's fantastic.

    The reduction takes longer than they say but worth the effort. I added 1 TBS of olive oil at end of reduction. I adore this recipe! Served it over baby arrugula last night iwth roasted cherry tomatoes with basil.

    This was so easy and so delicious. My husband, wh0 is not a fan of salmon, loved this dish. This is a real keeper,

    I made this recipe for several friends, who by their own accont are snobs, they loved it , easy to make, I doubled everything came out delish!

    Nasty! I'll never ever make this again! Tasted like pure vinegar even after almost 20 minutes of reduction. Yuck!

    I, too, have used this glaze for grilled salmon many times. A true winner!

    I've made this several times,and have started brushing the salmon with some chili oil instead of olive oil. The heat of the chili oil goes well with the sweetness of the balsamic glaze.

    fantastic recipe i recommend using a meat thermometer on the salmon. we grilled the salmon for about 10 minutes, flipping only at the end to sear. i also tossed the salmon fillets in olive oil and minced garlic before putting onto the grill. the reduction was fairly tangy, and requires no modifications. i served this with grilled asparagus tossed in OO, lime juice, and minced garlic. tasty!!

    I made this for a dinner party and thought that it was very good and will make it again. I will increase the amount of glaze the next time that I prepare this dish but that would be the only change. I didn't experience any problems in making the glaze. I brought the glaze to a boil and then lowered the heat to medium low and simmered for the 17 minutes the recipe called for. I made the glaze the day before the dinner party and rewarmed the next day. It was delicious: sweet and tangy.

    This was excellent and easy. The glaze would also go very well with chicken.

    So simple, yet so delicious! I make this just about every week for my wife and I and serve it with roasted vegetables. Yes, it does take more than 30 minutes to make, but forget Rachael Ray for a second. Try this, even if you do not like salmon. You will not be disappointed. Serve preferably with a chilled white wine (e.g., Chardonnay or Pinot Grigio).

    I made this tonight with just 1 T. brown sugar, simmered it for about 20 minutes, and it's really good. Iɽ make it again - it would be a good dressing on a salad, too. It's very easy.

    Everyone I've ever made this for loves it! It does take longer to reduce the sauce, but it's worth it. I now try to make it in advance and then just heat it up. Terrific!

    A little too sweet for my liking, but something I can work with. I choose a wine with lime and apple flavor.

    I always had a hard time with glazes until I went to a class at a culinary college. The chef taught me to put equal parts balsamic and brown sugar and heat only until the sugar incorporates. Then let it cool in an ice bath or in the fridge. It is phenomenal and no living over the stove.

    I got this recipe from my "Best of Bon Appetit" book. After one bite, I promptly wrote "THIS RECIPE SUCKS" over it so I don't accidentally make it ever again. The glaze was bitter and disgusting (despite wasting 1/2 cup of good balsalmic vinegar), and it hardened to a candy like shell as soon as started to cool. I actually shot a piece into my wife's eye whie trying to pry it loose from my plate with a fork. Whatever you do, skip this one.

    Okay but not great. Prefer the sauce for Mahi Mahi with Brown Sugar Soy Glaze, used on salmon. I have no luck with either getting the sauce to thicken, either at a fast boil or at a simmer.

    this was a great little recipe. i also made it with a big salad, some tomatoes, and thinly sliced red onion. just added some olive oil and a little of the glaze to make the salad dressing. a note about the glaze - as others have hinted at, it really thickens quite a bit as it cools. i kept it on a high simmer for about 15 minutes, then let it cool and thicken while i finished the fish. it turned out great!

    I made this, followed all instructions as written. It was just OK. I would not call it a true glaze, as it was quite runny. I was expecting a glaze that would truly "hold" onto the salmon, as I expected it to cut the rich flavor of the fish. But it didn't - just kind of ran off onto the platter, leaving a minimal amount on top of the filet. It wasn't bad - just wasn't fantastic as expected.

    great recipe - don't overdo the balsamic reduction or it will be gooey

    I actually baked this in the oven, put it on top of a fresh romaine salad with home made balsamic dressing (balsamic, olive oil, garlic, basil, salt and pepper. Blended in food processor) Then topped it off with home grown cherry tomatoes, and shaved parm. cheese. Absolutely fabulous! Great summer meal!

    just made this for the family we loved it including the 3 kids they were looking for more a definite keeper.

    I have been making this for years. I love it!! You can put it on anything.I never boil , I just simmer . It comes out a wonderful consistency.

    Well I'm into the third cleaning by boiling of my saucepan. There's NO WAY you can boil this for 17 minutes or even 10 and get anything other than a nasty carmalized mess. I may or may not try it again, but at more of a medium heat than med-high or for 7-8 minutes, not 17, thats just crazy talk!

    I love the way the balsamic glaze complemements fatty salmon especially. Had it recently with lightly wilted spinach with green garlic and it was very well received. Cook from Grand Rapids, keep trying, this sauce is simple, but it turns gooey very quickly. It also thickens as it cools - my trick is to take it off heat while it still looks thin and let it cool slightly, then heat it again just before pouring over the fish. A classic.


    Soy Sauce and Brown Sugar Grilled Salmon

    We are huge salmon fans at my house, and this Soy Sauce and Brown Sugar Grilled Salmon is such a simple way to prepare fish, and my kids absolutely love it!

    Believe it or not, we first tried this recipe for a salmon at a neighborhood block party, and just had to ask our friends from across the street for the recipe. That was almost 15 years ago, and this is still one of our favorite ways to prepare salmon.

    My family LOVED this recipe. Even my husband, who is never impressed with fish, absolutely loved it. So much great flavor!

    The soy sauce and brown sugar marinade is the perfect accompaniment to the fish. And I love that it’s made with such simple ingredients that I almost always have on hand.

    You can use this recipe for pan fried or baked salmon too, but grilling the fish gives it such wonderful flavor, and kind of caramelizes the marinade at the same time. The results are fantastic!

    I’m not the best at cooking on a grill, (which is why I usually have my husband run the barbecue) so the hardest part for me is getting the cooking time right.

    Just don’t forget to oil your grill grate before you turn it on! If you’re fish has skin, starting with the skin side on the grill makes the fish easier to turn. If you’re really worried about sticking, rub some extra oil on the skin before placing the fish on the grill.

    I made this salmon for dinner tonight and it was really good! My 11 year old son was dreading having salmon for dinner all day. He liked it! I was almost disappointed that he ate it all because I wanted more when mine was all gone!

    I usually get the big piece of salmon at Costco and cut it into filets. It’s enough fish to satisfy my hungry boys, which I need, because even my child who doesn’t like meat gobbles it up and asks for seconds.

    We’ve been enjoying this salmon for years. I hope you love it as much as we do!

    WHAT PEOPLE ARE SAYING ABOUT SOY SAUCE AND BROWN SUGAR GRILLED SALMON

    This is an awesome quick and easy recipe full of flavor.

    Excellent sauce. I only used half the brown sugar it called for and it was still fantastic.

    I did this with Chilean sea bass. It was SOOOO good, on the grill. Highly recommend.

    This recipe was fantastic on the grill! Will definitely make again!!

    Be sure to save this Soy Sauce and Brown Sugar Grilled Salmon recipe to your favorite Pinterest board for later.

    Tips for Cooking Fish

    Choosing fresh fish: Rather than shopping for a certain type of fish, buy the fish that looks the freshest. Similar types of fish can usually be substituted in a recipe.

    If you were planning to use cod in a recipe, for example, you can easily substitute orange roughy or snapper.

    Cooking time: Measure your fish at its thickest part, then aim for about 10 minutes of cooking time per inch of thickness.

    Is it done? To test fish for doneness, insert a knife into the flesh at the thickest part. It should be just barely translucent in the center.

    Even if it doesn’t look quite done, the fish will continue to cook after you remove it from the heat, so make sure not to overcook it.


    Bobby Flay’s Salmon with Brown Sugar and Mustard Glaze

    I am a big Bobby Flay fan. I think his culinary intuition is amazing. He knows how to perfectly balance flavors in a dish. So I decided to give his Salmon with Brown Sugar and Mustard Glaze a try.

    Being a foodie myself and a food blogger I know how important each ingredient is when recreating a recipe. One &lsquosubstitution&rsquo and the recipe is not exactly as written.

    With that said, I found the original salmon recipe to be too mustardy for my taste. I like my salmon to have that deeper brown sugary, maple taste I guess. The recipe originally calls for a Dijon mustard and there are hundreds of them out there. I used a French Dijon and maybe next time I will try a Country Grainy Dijon and use less of it. I don&rsquot want to increase the brown sugar so I will just adjust the recipe by using less mustard.

    Besides that I think this salmon recipe is wonderful and encourage you to give it a try.

    And here&rsquos a quick little story to squash all you nay sayers out there who say they don&rsquot have time to cook on the weekdays. I originally bought my salmon from my supermarket (which I don&rsquot usually do) and it was HORRIBLE (like hold your nose, slimy, what&rsquos that smell HORRIBLE!) &hellip. so at 5:15 I left the house for my local seafood market, got salmon (that was shipped in that day) and was home within 20 minutes.

    All I did was prepare the sauce and put the salmon in a pan. Honestly! Dinner was STILL on the table at 6:00 .

    Please don&rsquot use time as an excuse to not make a healthy meal for your family. I know how much pull the frozen section and the oven/microwave have, but I promise you (like Bobby Flay Throwdown! promise you) this meal can be done in less time than a frozen lasagna!

    I paired this with my Creamy Garlic Orzo with Parmesan Cheese and some steamed broccoli. Some of the glaze from the salmon crept over under my orzo and it was amazing! Such a great balance of flavors on that plate.

    This is a meal I will be making weekly. As always, thank you for taking some time out of your day to stop by and see me!


    • 3 tablespoons pecans (coarsely chopped)
    • 1/4 cup dark brown sugar
    • 4 tablespoons butter
    • 1 to 2 tablespoons bourbon or water
    • 4 salmon fillets, about 6 to 8 ounces each
    • Salt and freshly ground pepper (to taste)
    • Olive oil

    Lightly toast the pecans in a dry skillet over medium-low heat. When the pecans are lightly browned and aromatic, add the brown sugar, butter, and bourbon or water heat until simmering. Set aside.

    In an ovenproof skillet over medium-high heat heat the olive oil. Add salmon, skin side down, salt and pepper to taste, then sear for about 2 minutes. Transfer the pan to the oven and roast the fillets for 5 minutes. Spoon glaze over the fillets and continue roasting for about 3 to 5 minutes longer, or until salmon flakes easily with a fork.


    Brown Sugar Salmon Is Simple

    Some people fear grilling fish. They think it’s hard. They whine that it’s complicated. The fish sticks, it flakes apart, I don’t like onions. Wah.

    But I am hear to tell you, rub a little oil on that grate and get to grilling your fish. It’s not hard, it’s not complicated. It’s fish. Again… Don’t over think it, and bring home the weeknight dinner victory with this Grilled Salmon with Brown Sugar Mustard Glaze.

    The thing about seafood is, it’s simple. The flavors and textures are already there. It doesn’t take much work to prepare a satisfying delicious meal. In this case, a quick sear over the grill, the light flavor of the brown sugar mustard glaze, and a side salad turned a busy weeknight into a romantic date night dinner.

    Grab the oil, light some candles. We’re grilling tonight.


    ⏲️ Grilling Time

    I cut the salmon into manageable pieces of uniform thickness. This let me cook the fillets without worrying about part of the salmon getting done before it is ready to be removed. Thinner salmon fillets took about 15 minutes to cook until the interior temperature was 145 degrees. Thicker salmon fillets took about 20 minutes.

    If you use a fork to look at the inside of the fish, the meat will have turned from translucent to opaque. You might see the white stuff (which is coagulated protein, and perfectly safe to eat) rise to the surface. If you basted the salmon, it will not be as prevalent.


    Recipes Grilled Salmon : Grilled Salmon with Brown Sugar Glaze | Hot off the Grill with Bobby Flay | Food Network

    No matter the season, this is the PERFECT go-to glaze for your salmon!

    Subscribe ► http://foodtv.com/YouTube
    Get the recipe ► https://foodtv.com/31XfV9b

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    Salmon with Brown Sugar and Mustard Glaze
    RECIPE COURTESY OF BOBBY FLAY
    Level: Easy
    Total: 1 hr 45 min
    Prep: 1 hr 30 min
    Cook: 15 min
    Yield: 8 servings

    3 tablespoons light brown sugar
    1 tablespoon honey
    2 tablespoons butter
    1/4 cup Dijon mustard
    2 tablespoons soy sauce
    2 tablespoons olive oil
    1 tablespoon finely grated ginger
    Vegetable oil
    Salt and freshly ground black pepper
    8 salmon fillets, 6 ounces each

    On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.

    Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.

    Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

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    #SalmonWithBrownSugarAndMustardGlaze #HotOffTheGrillWithBobbyFlay #FoodNetwork

    Grilled Salmon with Brown Sugar Glaze | Hot off the Grill with Bobby Flay | Food Network

    Video Rating: / 5

    This video on this page is automatically generated content related to “recipes grilled salmon”. Therefore, the accuracy of this video on this webpage can not be guaranteed.

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    Recipe Summary

    • 1 tablespoon extra-virgin olive oil
    • 1 large shallot, minced
    • 1/4 cup red-wine vinegar
    • 1/4 cup whole-grain mustard
    • 1/4 cup packed dark-brown sugar
    • Coarse salt and ground pepper
    • 1 side salmon (about 3 pounds), skin removed, cut into 8 fillets
    • 1 bunch watercress (about 3/4 pound), thick stems trimmed
    • 1 lemon, cut into wedges, for serving

    Heat broiler, with rack in top position. In a small saucepan, heat oil over medium-high. Add shallot and cook, stirring often until softened, 3 minutes. Add vinegar and cook until slightly evaporated, 1 minute. Add mustard and brown sugar stir until warm and combined, 1 minute. Season with salt and pepper and remove from heat. (To store, refrigerate cooled glaze in an airtight container, up to 1 day.)

    Place salmon fillets on a foil-lined rimmed baking sheet and season with salt and pepper. Transfer 1/2 cup glaze to a small dish and brush on top of salmon. Broil salmon until glaze is bubbling and fish is opaque throughout, 5 to 10 minutes, depending on thickness brush remaining glaze over fillets. Serve salmon along with watercress and lemon wedges.



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