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Ingredients 0/6
Reasons You'll Love It
This dish perfectly balances sweet and savory flavors, making it both satisfying and unique. The glaze caramelizes beautifully on the salmon, adding a rich depth without overpowering the natural taste of the fish. It’s quick to prepare, making it ideal for a weeknight dinner or a special occasion.
Tips To Improve This Recipe
- Pat the salmon dry before applying the glaze to help it stick better.
- Use medium heat to avoid burning the glaze while ensuring the salmon cooks through.
- Let the fish rest for a couple of minutes after cooking to allow the juices to redistribute.
- Use medium heat to avoid burning the glaze while ensuring the salmon cooks through.
- Let the fish rest for a couple of minutes after cooking to allow the juices to redistribute.
Directions
In a bowl, whisk together brown sugar, apple cider vinegar, olive oil, Dijon mustard, and a pinch of pepper to make the marinade. Place the salmon fillets in a shallow glass dish and pour half of the marinade over them, saving the rest for later. Cover the dish and pop it in the fridge to marinate for about an hour. When you’re ready to cook, heat your outdoor grill to medium and give the grates a quick brush with oil to keep the fish from sticking. Take the salmon out of the marinade and discard what it was sitting in. Grill the fillets, basting them a few times with the reserved marinade, until the salmon easily flakes with a fork—this should take around 4 to 6 minutes.
Serving Options
Serve with steamed vegetables or a fresh salad to keep the meal light and balanced. Rice or quinoa work well to soak up extra glaze, adding a comforting touch. A wedge of lemon on the side enhances the flavors with a bright, zesty finish.
How To Refrigerate This Dish
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven or on the stovetop to preserve the texture and flavor. Avoid microwaving directly, as it can make the salmon dry and tough.
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