Family Cookbook
source Sunset Magazine - spring 2004
Required Ingredients
| 1 | | Salmon Fillet (3½-4#) |
| 3 | Tablespoon | melted butter |
| ¼ | Cup | brown sugar |
| ¼ | Cup | dry white wine |
| ¼ | Cup | lemon juice |
| 2 | Tablespoon | dijon mustard |
| 1 | Tablespoon | chopped fresh thyme |
| 1 | Teaspoon | salt |
| ½ | Teaspoon | pepper |
Preparation Instructions
- Grill the salmon, skin down on heavy foil over indirect heat, brushing with the glaze every 5 minutes, just until opaque but still moist-looking in the center of the thickest part (cut to test) 15-30 minutes.
- For larger fillet double the sauce and cook slightly longer.