From Sunset Magazine, 05/04.
For one filet (3-4 lbs), whisk together 3T melted butter, 1/4 c brown sugar, 1/4c dry white wine, 1/4c lemon juice, 2T Dijon mustard, 1T chopped fresh thyme, 1 tsp salt, and 1/2 tsp pepper.
Grill the salmon, skin side down, on top of heavy duty foil over indirect heat (but don't close up the foil on top). Brush w/ the glaze every 5 minutes or so, just until opaque but still moist-looking in the center of the thickest part (cut to test), about 25 min.
For one filet (3-4 lbs), whisk together 3T melted butter, 1/4 c brown sugar, 1/4c dry white wine, 1/4c lemon juice, 2T Dijon mustard, 1T chopped fresh thyme, 1 tsp salt, and 1/2 tsp pepper.
Grill the salmon, skin side down, on top of heavy duty foil over indirect heat (but don't close up the foil on top). Brush w/ the glaze every 5 minutes or so, just until opaque but still moist-looking in the center of the thickest part (cut to test), about 25 min.
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