This Honey Mustard and Chili Baked Salmon was added to the fire and cooked till perfection. It is sweet, spicy and a little tangy!
Honey Mustard and Chili Baked Salmon
Author: Derek Wolf
1Whole Side of Salmonpreferably from Salmon & Sable
Finely Chopped Parsleyfor garnish
Honey Mustard and Chili Sauce:
2.5tbspof Dijon Mustard
1tbspof Honey Mustard IPA Ruboptional
1tbspof Chili Paste
1tspof Sweet Paprika
1tspof Sea Salt
2tspof Canola Oil
In a bowl, mix together the ingredients for the Honey Mustard and Chili Sauce. Lay out two to three sheets of aluminum foil and lay a bed of lemon slices down that will cover the surface area of your side of salmon. Lay the salmon down onto the bed of lemon slices and cover with the sauce. Neatly fold the aluminum foil so that it is tight over the salmon.
Preheat your fire to a medium-high temperature (around 350F). If you are using a grill or a smoker, prepare the salmon to be placed indirectly from the heat. If you are using an open fire pit, push all the coals to the side and add a grill grate over the spot. Add the burning logs and coals onto the grill grate so that the salmon will cook from the top down with the burning wood and the bottom up with the warm ground.
Once the fire is ready for the salmon, add the salmon indirectly to cook for about 12-14 minutes until it reaches about 120F for wild salmon or 125-130F for farm raised salmon. When done, pull off and open foil to let salmon cool and to stop the cooking process.