Fire up the barbecue, here’s another never-fail salmon recipe.
Salmon: Another Dijon Delight
¼ to ⅓ cup mayonnaise
2 Tbsp of your favourite Dijon mustard
2 tsp brown sugar
2 tsp fresh or concentrate lemon juice
½ tsp dill
Black pepper to suit your taste
In a mixing bowl stir the first six ingredients into a thick sauce.
Make tin-foil trays slightly larger than space needed for fillets, pierce the tinfoil to allow drainage and coat with oil.
Spoon a large dollop of sauce on each fillet and spread it evenly.
Sprinkle on lemon pepper to taste.
Grill at 300ºF – if you have a temperature gauge – otherwise medium/hot. Keep the lid down and cook for 10-12 minutes per inch of fillet thickness, or until the fish flakes with a fork.
Salmon, like any other fish, is really easy to overcook. Keep track of the time and check doneness so you will know just how long to cook it next time. Baked potatoes and other veggies in foil can be started in the grill about 45 minutes before the salmon, so everything is done at the same time.
Depending on your grill, your times may differ, but a close eye will have it all turn out well.