Brown Sugar and Mustard Salmon
- 2 tablespoons dark brown sugar
- 2 tablespoons whole-grain Dijon mustard
- 1 teaspoon freshly ground black pepper
- 0.25 teaspoon kosher salt
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground coriander
- 1 garlic clove — minced
- 1.5 pounds center-cut salmon fillet
- Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.
- Combine first 7 ingredients, stirring until well blended. Spread mustard mixture over fish; let stand 15 minutes.
- Carefully remove grill rack. Place a disposable aluminum foil pan on unheated part of grill. Carefully return grill rack to grill. Place fish, skin side down, on grill rack over unheated part. Close lid; grill 30 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from grill by inserting a spatula between skin and fish. Discard skin.
