Tangy Grilled Salmon

grilled salmon with mustard glaze
Tangy Grilled Salmon with Mustard-Soy Glaze. Iain Bagwell/Photolibrary/Getty Images
  • Prep Time
    5 min
  • Cook Time
    10 min
  • Total Time
    15 min
  • Yield
    3 servings

This tangy glaze is sweet and mildly spicy, and works very well with the rich taste of salmon. I like it for grilled salmon, but it works for baked salmon as well. It goes very well with this "Guacamole", which has ginger in it, as does the glaze on the salmon.


  • 1 lb salmon fillet (center cut is good, for even cooking)
  • 3 tablespoons mustard
  • 1 teaspoon raw ginger root, grated (feel free to double or triple this if  you're a ginger fan)
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • sugar substitute to equal about 1-2 tablespoons sugar


1. Mix all ingredients except for salmon. The amount of sweetener you want will vary with your own taste, but do recognize that the heat from the ginger and mustard will mellow with cooking, making the sweetness more prominent.

2. Coat the salmon with about a third of the glaze. If the skin is on, just coat the top and sides. If the skin is off, coat the whole thing, but use about half the glaze instead of a third.

3. Heat and oil the grill. (I usually use a gas grill. I heat the whole thing until it is very hot, and then turn off the flame under the part of the grill I'm going to put the salmon on.) Cook the salmon skin side down for about 3-4 minutes, until you see opaqueness about a third of the way up the side. Brush more glaze on, and turn the salmon. If you lose the skin at this point, paint glaze on that side (or you can remove the skin easily with tongs if you don't want it).

4. Continue cooking until salmon flakes, but is still darker inside than out - another 2-4 minutes.

5. Put the rest of the glaze on the salmon, and serve.

Nutritional Information: Each serving has 1 gram carbohydrate plus 32 grams protein, and 238 calories.

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