- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 4 tablespoons Reggie’s sweet mustard sauce:
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon maple syrup
- ½ teaspoon cayenne pepper
- ¼ teaspoon lemon pepper
- ½ teaspoon Italian seasonings (basil, parsley, sage, oregano, thyme, rosemary)
- Four 8-oz salmon fillets
COOKING INSTRUCTIONS:
- Mix all ingredients in a small bowl
- Rinse salmon fillets and brush on marinade to non-skin side
- Preheat BBQ to about 350
- Place fillets on grill skin side down
- Close lid and bake/grill 3 to 5 minutes
- Flip fillets now placing them at a 45 to the grill
- Remove skin with a large spatula
- Brush on marinade to the newly exposed fish
- Close lid and bake/grill 1 minute
- Turn fillets 90 degrees to create an X pattern
- Flip fillets once more to brown marinade on skin side and finish cooking
- Fillets should be fairly firm and flake with a fork