Grilled Salmon With Mustard Glaze
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 10ounces salmon fillet
- 1teaspoon sweet-hot mustard
Nutritional analysis per serving (2 servings)
296 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 6 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 29 grams protein; 111 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash and dry salmon.
- Step 2
Prepare stove-top grill. Cook salmon following the Canadian rule: measure the fish at the thickest part, and grill 8 to 10 minutes to the inch.
- Step 3
While salmon is still hot, spread top with mustard.
Private Notes
Comments
Cooking the salmon for 10 minutes per inch would be a ruinous waste of the fish - it is far too long and will leave the salmon dry and hard. Try it for 5 minutes, check, and readjust as required.
Too right. Salmon flesh should be very moist, always err on the side of what you think is underdone, because it continues to cook just a bit more off heat. I live in Seattle and have made salmon almost weekly for decades.
Not sure I'd call it a glaze, when basically all you're doing is spreading mustard on the salmon, but it soaks in, tastes great. Used about 2T Dijon for a 13-14 oz piece of salmon that cooked about 6 min. Spread it with a pastry brush before removing salmon from grill pan. Too simple.
Cooking the salmon for 10 minutes per inch would be a ruinous waste of the fish - it is far too long and will leave the salmon dry and hard. Try it for 5 minutes, check, and readjust as required.
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