Salmon With Brown Sugar & Mustard Glaze

• 1 tablespoon brown sugar
• 1 teaspoon honey
• 2 teaspoons unsalted butter
• 2 tablespoons Dijon mustard
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 2 teaspoons grated fresh ginger
• 1 whole salmon filet, skin on, about 2 1/2 lbs. and 3/4 to 1 1/4 in. thick

1. In a small saute pan, over medium heat, melt the brown sugar with the honey and butter. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger - allow to cool.
2. Place the salmon, skin down, on a large sheet of aluminum foil. Trim the foil (and fold and turn up small lip to hold in any sauce or juice) to leave a 1/4 - 1/2 inch border around the edge of the salmon. Coat the salmon with the brown sugar mixture.
3. Grill the salmon on the foil over indirect heat, over medium heat, until the edges begin to brown and the inside is opaque - 25 - 30 min. Internal temperature should be 125 degrees F. Turn off the heat and serve the salmon directly from the grill (transfer using a baking sheet).
4. Transfer salmon, still on foil, to a cutting board. Cut salmon crosswise in
5. 6 - 8 pieces but do not cut through the skin. Slide a spatula between skin and flesh and serve to plate or serving platter. Serve immediately.

brown sugar, honey, unsalted butter, mustard, soy sauce, olive oil, ginger, salmon filet

Taken from www.epicurious.com/recipes/member/views/salmon-with-brown-sugar-mustard-glaze-1276280 (may not work)