Name: Salmon with brown sugar and mustard glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 6

Ingredients

1 skin-on whole salmon fillet, about 1.2 kg and 1.5–2.5 cm thick, pin bones removed
1 tablespoon light brown sugar
10 g unsalted butter
1 teaspoon honey
2 tablespoons Dijon mustard
1 tablespoon soy sauce
1 tablespoon extra-virgin olive oil
2 teaspoons peeled, grated fresh ginger

STEP 1
Prepare the barbecue for indirect cooking over medium heat (180–230°C).
STEP 2
In a sauté pan, combine the sugar, butter and honey, and warm over a medium heat on the stove until melted. Remove from the heat and whisk in the mustard, soy sauce, oil and ginger. Leave to cool to room temperature.
STEP 3
Place the salmon, skin-side down, on a large sheet of foil. Trim the foil to leave a border of 5 mm–1 cm around the edge of the salmon. Brush the top of the salmon with the brown sugar mixture.
STEP 4
Brush the cooking grates clean. Place the salmon on the foil over roasting/indirect medium heat for 25–30 minutes, close the lid, and cook until the edges begin to brown and the inside is opaque. Transfer the salmon with the foil to a chopping board.
STEP 5
Cut crossways into six to eight pieces but do not cut through the skin. Slip a spatula between the skin and the flesh, transfer the pieces to individual plates and serve right away.

Salmon with brown sugar and mustard glaze