Brown Sugar Glazed Salmon




Just returned from a wonderful week in Iowa, which consisted of buckets of change and love. New and wonderful babies and spouses were brought to the mix, and my dear grandma sadly moved from this world into the next. For the ten days I was there introducing my new little guy to the Midwest, everyone opened their arms to us and fed us love.

With all of this commotion, our multi-course meals didn’t exactly happen. But we did have good Lake Michigan salmon caught by these two fisherman. (With a side of Iowa bratwurst, of course.)


1lb salmon
2 T brown sugar
1 T olive oil
1 t soy sauce
fresh dill


Turn on the grill to high. Pat the salmon dry. In a bowl, mix the ingredients without the dill together to form a paste. Spread the paste on the fish. Put the fish skin-side down on the grill (if you’re not using salmon with skin, you can use a soaked cedar board, or cook on a cookie sheet in the oven at 400 degrees for 8-10 minutes). Cook for 5-6 minutes, or until the ends are done and the middle is still rare. Garnish with fresh dill (or bratwurst, if you’d so prefer).


Leave a Comment

All rights reserved © Pitchforks & Butter Knives · Theme by Blogmilk + Coded by Brandi Bernoskie


Get every new post on this blog delivered to your Inbox.

Join other followers: