Sweetened Grilled Salmon
- Ready In:
- 17mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 cup brown sugar
- 1⁄2 cup sweet butter
- 1⁄4 teaspoon dry mustard
- 1⁄2 cup green onion, diced
- 2 salmon fillets
directions
- Melt the butter then stir in the brown sugar until dissolved; add the mustard.
- On a heavy sheet of aluminum foil, lay the fish skin side down and glaze with the butter mixture.
- Place the foil on the grill (or in the oven) and cook until done, about 5 to 7 minutes.
- Glaze a second time shortly before finished cooking and sprinkle with the green onions.
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Reviews
-
An easy but delicious recipe that even my teenage son who isn't much of a fish fan ate. I also thought it was a bit on the sweet side but I liked it. Next time I won't pack the brown sugar & will make less sauce as there was leftover. Make sure you use a large enough sheet of aluminum foil as the glaze will run off the fish while grilling. Thanks for a great way to get kids to eat fish!
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You are getting an awesome review, from someone who thought they hated ALL kinds of fish. Well I thought I'd try this salmon, and all I can say is WOW!!!!!!!!!!!!!!!! I am now a born again fish lover! Thanks so much for the great recipe, and it's so easy to prepare! Great on a weeknight when ya want to cook quick and get the kids to bed quicker! Thanks again!
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RECIPE SUBMITTED BY
Trisha W
Fernandina Beach, FL
<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>