This simple and flavorful dish brings together tender salmon fillets with a sweet and tangy glaze that’s sure to impress. Perfect for a quick weeknight dinner or a special occasion, it’s both healthy and delicious.
Start by mixing together brown sugar, apple cider vinegar, olive oil, Dijon mustard, and a pinch of pepper in a bowl to make the marinade. Place the salmon fillets in a shallow glass dish and pour half of the marinade over them, making sure they’re well coated. Save the rest of the marinade for later. Cover the dish and pop it in the fridge for about an hour to let the flavors soak in.
When you’re ready to cook, heat up your grill to medium and give the grate a quick brush with oil to keep the fish from sticking. Take the salmon out of the marinade, discarding the marinade it was sitting in. Grill the fillets for around 4 to 6 minutes, brushing them a few times with the reserved marinade as they cook. You’ll know they’re done when the salmon flakes easily with a fork.
- Pat the fish dry before cooking to help the glaze stick better.
- Use medium heat to avoid burning the glaze while ensuring the salmon cooks evenly.
- Let the salmon rest for a few minutes after cooking to lock in the juices.
This dish combines the rich, buttery flavor of salmon with a sweet and tangy glaze. It cooks quickly, making it perfect for busy weeknights. Plus, it’s healthy and packed with omega-3s, which are great for your heart.
Serve with steamed vegetables or a fresh green salad to balance the flavors. Rice or quinoa also pair nicely and soak up any extra glaze. A wedge of lemon on the side adds a bright finish.
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven or microwave to keep the fish moist. Avoid freezing, as the texture may change after thawing.
