4 Servings 12 min Cook
1 Tsp Olive Oil
1 Tbsp Mustard
1 Tbsp Honey
1 Tbsp Ginger
16 Oz Pink Salmon
In a small bowl blend olive oil, mustard, honey, and ginger
Place salmon in small ziplock bag, pour glaze in.
Gently roll to cover fish with glaze.
Put in refrigerator for up to 1 hour.
Preheat grill for 5 minutes .
Place salmon flesh side down on a piece of aluminum foil over medium-hot coals.
Close the lid and cook 5-6 minutes.
Carefully flip salmon over placing skin side directly on grates.
Discard the foil.
Again, close the grill.
Continue cooking until the fish flakes easily with a fork (5 to 6 minutes).
