Glazed Grilled Salmon

We're trying to cooking more seafood on the Kamado.

Although we do salmon fillets from time to time, Lauren brought home some nice salmon steaks for dinner.

She had a nice recipe that calls for glazing the fish before and after grilling.

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The ingredients

	3 tablespoons dark brown sugar
	4 teaspoons Chinese style hot mustard or Dijon mustard
	1 tablespoon soy sauce
	1 teaspoon rice vinegar
	2 seven to eight ounce salmon steaks about 3/4" thick

We doubled the recipe for the three steaks. Mix all of the ingredients, except the vinegar into a bowl.

In order to let the steaks cook more evenly, I cut off a bit of the skin on the thin sections of the steaks. Next folded in one leg, and wrapped the other section around it, forming a nice medallion shaped steak. The glaze was brushed onto one side of the fish.

I fired up the Kamado and oiled the grill. The grill temperature was about 650 degrees when I put the fish on. The fish went on glazed side down for 4 minutes. I flipped the fish over and cooked for another 4 minutes, then shut down the heat and let it dwell for another 5 minute until it was done (barely opaque).

The recipe calls for making a small amount of the glaze and mixing in the vinegar, then brushing it on the fish when ready to serve.

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