We recently said goodbye to my husband’s parents, as they were heading back home to Germany.  We’ll see them again soon in a couple weeks when we make a stop in Germany during our honeymoon.  Three weeks away from work and responsibilities!  I can’t wait!

So to send them off, back to the land of beer, brats, cheese and bread, we needed them to have one last taste of the Pacific Northwest with a salmon dinner.  You just can’t get salmon like this when you live at the base of the Alps!

Print Recipe

Dijon-Orange Glazed Salmon

Prep Time10 mins

Cook Time30 mins

Course: Main Course

Servings: 5

Author: Suzie Bauer

Ingredients

• 2 1/2 lb Fillet of Salmon
• 1 Tbsp Minced Shallots
• 3 Tbsp Coconut Aminos
• 7 drops Fish Sauce
• 1/2 tsp Dijon Mustard
• 2 tsp Fresh Squeezed Orange Juice
• 1/2 tsp Orange Zest

Instructions

• Heat your grill to medium heat, between 350F and 400F.
• Combine all of the ingredients except the salmon in a small bowl and whisk together.
• Cover a baking sheet with foil, and place your fillet of fish on the foil.
• Pour the sauce mixture over the fish and coat evenly.
• Place the baking sheet directly on to the grill and close the lid.
• Cook until done, about 20 - 30 minutes depending on the thickness. Your fish will be done when it flakes from sticking a fork into the meat and twisting slightly.

Notes

I used a baking sheet on the grill mainly for easy clean up and to prevent flair ups from the sauce dripping onto the grill. Feel free to place your fish on a well oiled grill if you prefer. Your fish will likely cook a bit faster that way as well.