Grilled Creole Mustard-Ginger Glazed Salmon

• 30 ounces salmon, skin and pin bones removed (6 5-oz portions)
• olive oil
• salt
• pepper
• Creole Mustard-Ginger Glaze
• 6 tablespoons creole mustard
• 6 tablespoons honey
• 6 tablespoons corn syrup
• 3 tablespoons fresh ginger, grated
• 2 tablespoons lemon juice
• 1 tablespoon fresh dill, chopped

1. Salmon:
2. Heat your grill to medium-high heat. Lightly coat your salmon with a little olive oil and lightly season with salt and pepper. Start cooking your salmon with the inner side down. Grill over medium-high heat for 2 minutes, then rotate 45 degrees and sear for 2 more minutes. (To create a crosshatch pattern). Flip fillets and finish grilling. After 2 minutes turn fillets 45 degrees, then grill 2 minutes more until they are medium-rare.
3. One minute before removing from the grill, spoon 1-2 tbsp of the Creole mustard-ginger glaze over the crosshatched fillets.
4. Glaze:
5. Combine all ingredients in a small mixing bowl until well blended. Makes 1/2 cup.

salmon, olive oil, salt, pepper, creole mustard, honey, corn syrup, fresh ginger, lemon juice, fresh dill

Taken from www.food.com/recipe/grilled-creole-mustard-ginger-glazed-salmon-438400 (may not work)