Ingredients
- 2 tablespoons dark brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon coarsely ground black pepper
- 6 (3 ounce) fillets salmon fillets, thawed
Why This Recipe Is A Must Try
Cooking Hints
- Use medium heat to avoid burning the glaze while ensuring the salmon cooks evenly.
- Let the salmon rest for a few minutes after cooking to lock in the juices.
Step 1
Whisk together brown sugar, apple cider vinegar, olive oil, Dijon mustard, and a pinch of pepper in a bowl to make the marinade. Place the salmon fillets in a shallow glass dish and pour half of the marinade over them, making sure they’re well coated. Save the rest of the marinade for later. Cover the dish and pop it in the fridge for about an hour to let the flavors soak in.
Step 2
When you’re ready to cook, heat up your grill to medium and give the grate a quick brush with oil to keep the fish from sticking. Take the salmon out of the marinade, discarding the marinade it was sitting in. Grill the fillets for around 4 to 6 minutes, brushing them a few times with the reserved marinade as they cook. You’ll know they’re done when the salmon flakes easily with a fork.
