Grilled Creole Mustard-Ginger Glazed Salmon

READY IN: 25mins
Recipe by breezermom

This is a recipe that was demonstrated and sampled at the Pensacola Seafood Festival this year. The creator is Irv Miller from Jackson's. Prep time does not include the time to get your grill ready.

Top Review by Sydney Mike

I did change some amounts when preparing the recipe, using only 2 fillets & seasoning 'em with lemon pepper instead of the usual S&P! Then most of the glaze ingredients were cut in half, although I did use just 2 tablespoons each of the honey & the corn syrup! That was more juggling than I normally do when making a recipe for the first time, but the results were just great, & the 2 of us were very satisfied with the wonderfully tasty salmon that we had! Thanks for posting the recipe! {Tagged & made in Please Review My Recipe]

Ingredients Nutrition

Directions

  1. Salmon:.
  2. Heat your grill to medium-high heat. Lightly coat your salmon with a little olive oil and lightly season with salt and pepper. Start cooking your salmon with the inner side down. Grill over medium-high heat for 2 minutes, then rotate 45 degrees and sear for 2 more minutes. (To create a crosshatch pattern). Flip fillets and finish grilling. After 2 minutes turn fillets 45 degrees, then grill 2 minutes more until they are medium-rare.
  3. One minute before removing from the grill, spoon 1-2 tbsp of the Creole mustard-ginger glaze over the crosshatched fillets.
  4. Glaze:.
  5. Combine all ingredients in a small mixing bowl until well blended. Makes 1/2 cup.

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