The light, flavorful glaze seals in the juices of the salmon, producing a delicious, quick entree. The salmon does not need to marinate for long, but an hour or more in the refrigerator produces a better glaze.
Yield 4 servings
Ingredients
2 tablespoons olive oil
2 tablespoons butter, melted
1/4 cup honey
1 teaspoon Dijon mustard
3 tablespoons lemon juice
Dash of cayenne pepper +
2 pounds salmon filet, approximately 1” thick
Freshly ground black pepper, to taste +
1
Make marinade: Whisk together all ingredients except salmon and pepper.
2
Place salmon in baking dish, then pour marinade over, turning once to coat. (May be made up to 4 hours ahead and kept covered and refrigerated.)
3
Prepare grill. When hot, place salmon on oiled rack, skin side down, and grill for 5 minutes. Turn and grill for 5 minutes more, or until salmon is just cooked through.
4
Place skin side down on serving platter and sprinkle with freshly ground black pepper.
