Ingredients:
3 1/2-4 lbs salmon fillets
3 tablespoons butter, melted
1/3 cup brown sugar
1/4 cup dry white wine
1/4 cup lemon juice
2 tablespoons Dijon mustard
1 tablespoon chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
Directions:
Prepare your gas or charcoal grill for indirect heat cooking.
Combine all ingredients except salmon, whisk to blend well.
Grill the salmon, skin side down on heavy foil over indirect heat, brushing with the glaze every five minutes, just until opaque but still moist-looking in the center of the thickest part, about 25-30 minutes.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.