Run your fingers over the meat side of the salmon pieces, feeling for bones. Pull out any you find with needle-nose pliers or tweezers. Rinse the salmon under cold running water and then blot dry with paper towels. Brush the skin side of the fish with the oil and season both sides with salt and pepper.
Prepare the glaze: in a nonreactive mixing bowl whisk together 2 tsp mustard seeds and the mayonnaise, mustard, dill, and brown sugar, if using. Add salt and pepper to taste.
Set up the grill for direct grilling and preheat to medium. When ready to cook, brush and oil the grill grate. Gently place the salmon pieces skin-side down on the hot grate. Spoon the glaze evenly over the tops of the fish pieces and sprinkle with the remaining mustard seeds. Cover the grill. Grill the salmon pieces until cooked through, 12 to 15 minutes. The skin will become dark and crisp. If it starts to burn, slide folded rectangles of aluminum foil beneath each piece of fish to protect the skin. To test for doneness, insert a metal skewer through the side. It should come out very hot to the touch after 20 seconds. The top of the fish should be lightly browned. Transfer the salmon to plates or a platter and serve at once.
This recipe has been added to the following public cookbooks:
Bud's cookbook,
jamie's recipies,
Bill D'Andrea cooks,
Cookin With Ceci,
Janie's Favorites
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ☆ ☆ | FRANK THURSTON
07/11/09 02:32 AM | cook timerecommended cooking is too long...3 to 5 min....not so dry. |
| ★ ★ ★ ★ ☆ | JAESCADE
07/22/07 12:00 AM | Mustard or Mustard Seed?The list says mustard seeds. But the directions say mustard seed AND it list MUSTARD as a seperate ingredient. Do we need both? |
| ★ ★ ☆ ☆ ☆ | Haseface
07/21/07 12:00 AM | What mustard seed?The directions tell you to add 2 tsp of the mustard seed, but where is it in the ingredient list? Big booboo :( |
| ★ ★ ★ ★ ★ | Jagchap
07/21/07 12:00 AM | HasefaceGet a life...you need a hobbie. |
| ★ ★ ★ ★ ★ | LuvDobes1
07/21/07 12:00 AM | Mustard Seed? LOLWhere is that mentioned?
This glaze is awesome, I left out the sugar. |
1 - 5 of 6 Reviews | Next
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
ADVERTISEMENT