Salmon with mustard glaze from How To Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue! Bible Cookbook by Steven Raichlen

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Notes about this recipe

  • westminstr on June 30, 2014

    I used this technique to grill skin-on bluefish fillets which I paired with marcella hazan's salmoriglio sauce. Fabulous! This is a great technique for skin-on fish fillets.

  • fprincess on June 12, 2012

    The fish is covered on the flesh side with the mustard glaze. It is cooked skin-side down for about 10 -15 minutes on the grill. The glaze keeps it very moist. This is a good simple prep for fish. Note that I made some substitutions. I used black gill rockcod instead of salmon. I skipped the mustard seeds and used creme fraiche instead of mayonnaise. Instead of dill, I used chives from the garden. Picture here: http://forums.egullet.org/index.php/topic/5867-dinner/page__st__27840__p__1879254#entry1879254

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