The sugar and dill in this glaze is used to cure gravlax by Scandinavian-Americans in Minnesota, but the combination works just as well on the grill. This is a "Staff Favorite" at Food & Wine Magazine. This recipe also works well in the oven.
The lightly caramelized sweet mustard glaze and rich, smoky flavors here will find echoes in an oak-aged Chardonnay.
Run your fingers over the salmon fillet, feeling for bones. Use tweezers to remove any bones you find.
05Brush skin side of salmon with olive oil and season with salt and pepper.
06Place fillet on grill, skin side down, and spread the mustard glaze over the fish. Sprinkle with mustard seeds.
07Close grill and cook over moderate heat until glaze is golden and salmon is nearly opaque, about 25 minutes. Check on salmon and make sure skin does not begin to char. If skin does char move to cooler part of grill and reduce heat.
08Transfer the salmon to a platter and serve hot or at room temperature.