Brown Sugar Glazed Salmon on the Grill

This is a really quick little dress up for salmon that I think you will really enjoy. It has a hint of sweetness offset by a bit of sour and hint of heat. How can it get any better than that.

The last time I made this we used the amounts for the sauce that I am giving you here and for most people they would probably be perfect. Next time my son wants me to double the Sriracha because he felt it was not spicy enough. So if you like spicy you might want to increase the hot sauce a bit when you make it. I thought it was wonderful and liked the fact that none of the flavors (spicy, sour, sweet) was in the forefront, they played well together and were very balanced.

If you are not familiar with Sriracha sauce I highly recommend you add it to your list of staple ingredients to keep on hand. You will find it with the Asian foods in most grocery stores. It is easy to identify by the rooster on the label. It originates in Thai cooking and is just wonderful in so many dishes. It adds not only a bit of heat but also a garlicky slightly sweet almost smokey flavor to anything you add it to. I use it to season so many things.

If you are braver than I am you can cook this right on the grill rack, I cooked ours on a piece of well oiled foil. I didn't want to risk loosing any of the fish to the grill. I have had bad luck in the past trying to deal with delicate fish on the grill racks. For me the aluminum foil underneath just is a bit of insurance that I will get to eat the fish and not watch it fall through the rack to the charcoal below. You still get the smokiness that we are looking for on the grill so it is up to you. I think I really should go get a fish basket for the grill but I never remember that when I am in the store, I remember it when I am facing the grill with a chunk of fish. The only real downside to cooking on the foil was we lost the wonderful salmon skin to the foil, it stuck and was not to be removed. With a fish basket I am sure the skin would have been left intact on the fillet.

Brown Sugar Glazed Salmon on the Grill

1 (1 lb) salmon fillet (skin on)

oil

1 Tablespoon brown sugar

2 teaspoons vinegar

1 teaspoon honey

1 teaspoon prepared mustard (any variety)

¼ teaspoon Sriracha Sauce (or to taste)

Fresh chopped chives

Look over your salmon and remove any remaining bones (they always seem to miss a few) and use the oil to coat the skin.

Lay skin side down on well oiled aluminum foil or in a fish basket.

Combine brown sugar, vinegar, honey, mustard and Sriracha sauce in a small bowl. Brush the salmon with the sauce.

Grill skin side down, over medium coals 10 to 15 minutes or until the salmon flesh flakes easily and is opaque.

Sprinkle with chopped chives just before serving.