Victor Protasio

Fresh-caught Kodiak Island salmon is best when cooked simply. Try it grilled, with a brown-sugar, mustard, and thyme glaze.

How to Make It

Step 1
1

For one fillet (3 1/2 to 4 lb.), whisk together 3 tablespoons melted butter, 1/4 cup brown sugar, 1/4 cup dry white wine, 1/4 cup lemon juice, 2 tablespoons Dijon mustard, 1 tablespoon chopped fresh thyme leaves, 1 teaspoon salt, and 1/2 teaspoon pepper.

Step 2
2

Grill the salmon, skin down on heavy foil over indirect heat, brushing with the glaze every 5 minutes, just until opaque but still moist-looking in center of thickest part (cut to test), 25 to 30 minutes.

Ingredients

 1 fillet (3 1/2 to 4 lb.)
 3 tablespoons melted butter
 1/4 cup brown sugar
 1/4 cup dry white wine
 1/4 cup lemon juice
 2 tablespoons Dijon mustard
 1 tablespoon chopped fresh thyme leaves
 1 teaspoon salt
 1/2 teaspoon pepper

Directions

Step 1
1

For one fillet (3 1/2 to 4 lb.), whisk together 3 tablespoons melted butter, 1/4 cup brown sugar, 1/4 cup dry white wine, 1/4 cup lemon juice, 2 tablespoons Dijon mustard, 1 tablespoon chopped fresh thyme leaves, 1 teaspoon salt, and 1/2 teaspoon pepper.

Step 2
2

Grill the salmon, skin down on heavy foil over indirect heat, brushing with the glaze every 5 minutes, just until opaque but still moist-looking in center of thickest part (cut to test), 25 to 30 minutes.

Barbecued Salmon