The Glaze I Am: A Simple Mustard and Brown Sugar Glaze for Salmon

When it comes to cooking salmon, many people can be intimidated by the thought of preparing a delicate fish that can easily fall apart. However, with a few simple ingredients, including brown sugar, butter, mustard, soy sauce, honey, and dijon mustard, you can create a delicious and flavorful glaze that elevates this dish to new heights. In fact, this glaze is so easy to make that it can be prepared days in advance, thanks to the preservative properties of sugars.

To begin, start by melting the brown sugar, butter, soy sauce, honey, and mustard together over low heat, stirring constantly. This will create a rich and complex syrup that's perfect for drizzling over salmon. Once the mixture has melted and combined, remove it from the heat source and let it cool to room temperature. Now, here's the key: adding the dijon mustard at this stage is crucial. If you add it before cooking, the mixture will break apart, resulting in a messy and unappetizing texture. By removing the mustard from the heat once it has melted, you can control its consistency and prevent separation.

As we continue to prepare our salmon, let's take a moment to appreciate the beauty of this dish. The key to cooking salmon is to not overcomplicate things. A simple olive oil, salt, and pepper seasoning is all that's needed to enhance the natural flavor of the fish. And if you're feeling fancy, a squeeze of lemon juice can add a burst of citrusy freshness.

Now, let's talk about the importance of grilling time. When it comes to cooking salmon, timing is everything. By leaving the skin on and cooking the fish on the flesh side, we can ensure that it cooks evenly and prevents it from sticking to the grill. The key is to cook it until it reaches a nice medium-rare, where the flesh is still moist but not overcooked.

As we prepare our glaze, let's take a moment to appreciate the simplicity of this dish. With just a few ingredients and some basic cooking techniques, you can create a mouthwatering glaze that elevates your salmon game. And if you're feeling adventurous, try adding some other herbs or spices to give it an extra boost of flavor.

Once our glaze is ready, let's move on to the next step: applying it to the salmon. By brushing the glaze onto the fish just before grilling, we can ensure that it cooks evenly and develops a rich, caramelized crust. And if you're feeling fancy, try adding some chopped herbs or chives to give it an extra pop of color.

As we sit down to enjoy our delicious grilled salmon, let's take a moment to appreciate the beauty of this dish. With its perfect balance of flavors and textures, this is truly a culinary masterpiece. So go ahead, take a bite, and experience the magic for yourself.

In terms of pairing wine with this dish, I would highly recommend a fruit-driven Pinot Noir from Canaros. This region in between Napa and Sonoma offers a unique terroir that produces wines with rich, fruity flavors and minimal tannins. The reason why we prefer Pinot Noir over white wine is that it complements the fat content of the fish without overpowering its delicate flavor. In fact, the smooth, velvety texture of this wine perfectly balances the richness of the salmon, creating a truly unforgettable dining experience.

And finally, let's not forget to thank our chef for cooking up such an incredible dish. With his expertise and attention to detail, he has transformed a simple piece of fish into a culinary masterpiece that is sure to impress even the most discerning palates. Cheers to Patrice, our resident culinary expert, and to Gary, our wine guy, who helped us choose the perfect pairing for this dish.

"WEBVTTKind: captionsLanguage: enbobby yes ma'am working on the glazer i am we've got um what do we have in here we have brown sugar some butter to start this is the this is the mustard and brown sugar glaze for the salmon um and you've melted that and then we added a little bit of soy sauce and some honey and we're going to add the dijon mustard now at the end and yeah here you know what take that off the heat chain okay just kind of pull it over here all right and stir it up okay you want to add the mustard off the heat because you don't want it to break you don't want to separate okay let that cook uh you know keep stirring that for about four or five minutes all right patrice here's the deal all right joey brought us this great salmon yes he did um and we don't want to ruin it so i just want you guys is high yes and you brought your own plane with you one of my favorite things all right olive oil salt and pepper yeah just brush it lightly you don't have to put a light on right and then we'll go over to the grill okay i put a couple on but we have some hungry people is that hot it's what's this you see i just put the salmon on the grill like this i'm just gonna flip it over it comes right off the grill i mean see that's what i'm talking about all right you like a lot of pepper or yeah i do like a lot of pepper do you like a lot of and put a lot on it okay here we go beautiful all right hands throw them right on the grill okay just flesh side down bobby patrice can you do you cook your salmon at the same temperature that you cook your vegetables well what i like to do is i like to put i like to use a hot grill okay like this one and just leave the salmon alone you know i cook it on the flesh side you see and it just came right off the grill very often people are intimidated about cooking fish because it sticks all the time this is one of the easiest ones to cook it is it's firm flesh it's firm flesh and it has a lot of fat content so it's awesome and i like to leave the skin on because it also helps keep together are you still stirring i'm still stirring okay why don't we start brushing the idea here now now we want to get now at this point you know this this salmon is perfectly fine yeah it's olive oil salt and pepper and a great piece of fish you can take this off squeeze a lemon and perfect it's perfect but this is hot the grill so we have this we have to complicate things a little bit so we're going to add just you know we're going to add a little bit of this glaze that we made really simple ingredients and this is something that can be done days ahead of time because the sugars really preserve it all right it's the brown sugar the mustard the whole thing the whole nine as we like to say all right who wants to do this i can do it or patrice either way okay i'll flip and you you brush i'll flip okay here we go what am i going to do you just stand there and look pretty bobby oh thank you very much now jane you just you know just brush it right on top you don't want to put this glaze on um before you grill the fish because then it will probably burn because of the sugars and everything how does that look looks really good it looks so good looks awesome now let's see now if you notice we haven't touched the fish that you put on yet i'm not so sure it's ready to come up yet yeah actually we're gonna let it let it cook for a couple hours a couple more minutes exactly then it just releases by itself exactly we're taking the salmon off the grill patricia's doing some uh we have some cilantro here you can you know use any kind of herb you want actually i like to take some chives also just kind of sprinkle them on all right you want to bring these over my pleasure now we're drinking pinot noir here and we have gary our wine guy salmon and pinot noir red wine everybody kept saying what white wine are we having now what wine we have now and i said no we're having red wine a nice fruit driven pinot noir from canaros which is right in between nap and sonoma they get a cool growing season so it takes a long time for the grapes to come through it is rich the salmon is a a a help me out here rich flavorful almost no tannin in here there is the reason why we like peanut butter is there is no tan whatsoever it won't compete with the fish it will complement the fat of the fish it's delicious patrice you cook this perfectly this is awesome dry the micbobby yes ma'am working on the glazer i am we've got um what do we have in here we have brown sugar some butter to start this is the this is the mustard and brown sugar glaze for the salmon um and you've melted that and then we added a little bit of soy sauce and some honey and we're going to add the dijon mustard now at the end and yeah here you know what take that off the heat chain okay just kind of pull it over here all right and stir it up okay you want to add the mustard off the heat because you don't want it to break you don't want to separate okay let that cook uh you know keep stirring that for about four or five minutes all right patrice here's the deal all right joey brought us this great salmon yes he did um and we don't want to ruin it so i just want you guys is high yes and you brought your own plane with you one of my favorite things all right olive oil salt and pepper yeah just brush it lightly you don't have to put a light on right and then we'll go over to the grill okay i put a couple on but we have some hungry people is that hot it's what's this you see i just put the salmon on the grill like this i'm just gonna flip it over it comes right off the grill i mean see that's what i'm talking about all right you like a lot of pepper or yeah i do like a lot of pepper do you like a lot of and put a lot on it okay here we go beautiful all right hands throw them right on the grill okay just flesh side down bobby patrice can you do you cook your salmon at the same temperature that you cook your vegetables well what i like to do is i like to put i like to use a hot grill okay like this one and just leave the salmon alone you know i cook it on the flesh side you see and it just came right off the grill very often people are intimidated about cooking fish because it sticks all the time this is one of the easiest ones to cook it is it's firm flesh it's firm flesh and it has a lot of fat content so it's awesome and i like to leave the skin on because it also helps keep together are you still stirring i'm still stirring okay why don't we start brushing the idea here now now we want to get now at this point you know this this salmon is perfectly fine yeah it's olive oil salt and pepper and a great piece of fish you can take this off squeeze a lemon and perfect it's perfect but this is hot the grill so we have this we have to complicate things a little bit so we're going to add just you know we're going to add a little bit of this glaze that we made really simple ingredients and this is something that can be done days ahead of time because the sugars really preserve it all right it's the brown sugar the mustard the whole thing the whole nine as we like to say all right who wants to do this i can do it or patrice either way okay i'll flip and you you brush i'll flip okay here we go what am i going to do you just stand there and look pretty bobby oh thank you very much now jane you just you know just brush it right on top you don't want to put this glaze on um before you grill the fish because then it will probably burn because of the sugars and everything how does that look looks really good it looks so good looks awesome now let's see now if you notice we haven't touched the fish that you put on yet i'm not so sure it's ready to come up yet yeah actually we're gonna let it let it cook for a couple hours a couple more minutes exactly then it just releases by itself exactly we're taking the salmon off the grill patricia's doing some uh we have some cilantro here you can you know use any kind of herb you want actually i like to take some chives also just kind of sprinkle them on all right you want to bring these over my pleasure now we're drinking pinot noir here and we have gary our wine guy salmon and pinot noir red wine everybody kept saying what white wine are we having now what wine we have now and i said no we're having red wine a nice fruit driven pinot noir from canaros which is right in between nap and sonoma they get a cool growing season so it takes a long time for the grapes to come through it is rich the salmon is a a a help me out here rich flavorful almost no tannin in here there is the reason why we like peanut butter is there is no tan whatsoever it won't compete with the fish it will complement the fat of the fish it's delicious patrice you cook this perfectly this is awesome dry the micbobby yes ma'am working on the glazer i am we've got um what do we have in here we have brown sugar some butter to start this is the this is the mustard and brown sugar glaze for the salmon um and you've melted that and then we added a little bit of soy sauce and some honey and we're going to add the dijon mustard now at the end and yeah here you know what take that off the heat chain okay just kind of pull it over here all right and stir it up okay you want to add the mustard off the heat because you don't want it to break you don't want to separate okay let that cook uh you know keep stirring that for about four or five minutes all right patrice here's the deal all right joey brought us this great salmon yes he did um and we don't want to ruin it so i just want you guys is high yes and you brought your own plane with you one of my favorite things all right olive oil salt and pepper yeah just brush it lightly you don't have to put a light on right and then we'll go over to the grill okay i put a couple on but we have some hungry people is that hot it's what's this you see i just put the salmon on the grill like this i'm just gonna flip it over it comes right off the grill i mean see that's what i'm talking about all right you like a lot of pepper or yeah i do like a lot of pepper do you like a lot of and put a lot on it okay here we go beautiful all right hands throw them right on the grill okay just flesh side down bobby patrice can you do you cook your salmon at the same temperature that you cook your vegetables well what i like to do is i like to put i like to use a hot grill okay like this one and just leave the salmon alone you know i cook it on the flesh side you see and it just came right off the grill very often people are intimidated about cooking fish because it sticks all the time this is one of the easiest ones to cook it is it's firm flesh it's firm flesh and it has a lot of fat content so it's awesome and i like to leave the skin on because it also helps keep together are you still stirring i'm still stirring okay why don't we start brushing the idea here now now we want to get now at this point you know this this salmon is perfectly fine yeah it's olive oil salt and pepper and a great piece of fish you can take this off squeeze a lemon and perfect it's perfect but this is hot the grill so we have this we have to complicate things a little bit so we're going to add just you know we're going to add a little bit of this glaze that we made really simple ingredients and this is something that can be done days ahead of time because the sugars really preserve it all right it's the brown sugar the mustard the whole thing the whole nine as we like to say all right who wants to do this i can do it or patrice either way okay i'll flip and you you brush i'll flip okay here we go what am i going to do you just stand there and look pretty bobby oh thank you very much now jane you just you know just brush it right on top you don't want to put this glaze on um before you grill the fish because then it will probably burn because of the sugars and everything how does that look looks really good it looks so good looks awesome now let's see now if you notice we haven't touched the fish that you put on yet i'm not so sure it's ready to come up yet yeah actually we're gonna let it let it cook for a couple hours a couple more minutes exactly then it just releases by itself exactly we're taking the salmon off the grill patricia's doing some uh we have some cilantro here you can you know use any kind of herb you want actually i like to take some chives also just kind of sprinkle them on all right you want to bring these over my pleasure now we're drinking pinot noir here and we have gary our wine guy salmon and pinot noir red wine everybody kept saying what white wine are we having now what wine we have now and i said no we're having red wine a nice fruit driven pinot noir from canaros which is right in between nap and sonoma they get a cool growing season so it takes a long time for the grapes to come through it is rich the salmon is a a a help me out here rich flavorful almost no tannin in here there is the reason why we like peanut butter is there is no tan whatsoever it won't compete with the fish it will complement the fat of the fish it's delicious patrice you cook this perfectly this is awesome dry the mic\n"