Like devouring a tiny pecan pie.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 tablespoons butter
- 1 ½ cups brown sugar
- 4 ½ tablespoons lemon juice
- 2 ¼ teaspoons dried dill weed
- ¾ teaspoon ground cayenne pepper
- 1 pound salmon fillets, with skin
- lemon pepper to taste
Instructions
- Preheat an outdoor grill for high heat.
- Melt the butter in a saucepan over medium heat, and mix in the brown sugar, lemon juice, dill, and cayenne pepper. Cook and stir until the brown sugar is dissolved. Reduce heat and simmer until ready to brush onto the salmon.
- Season salmon with lemon pepper, and place directly on the grill grate, skin side down. Brushing frequently with the butter and brown sugar glaze, cook the salmon 20 minutes, or until easily flaked with a fork. Reserve some of the glaze for serving.
Nutrition Facts
| Calories | 656 kcal |
| Carbohydrate | 83 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 0 g |
| Protein | 20 g |
| Saturated Fat | 13 g |
| Sodium | 259 mg |
| Sugars | 81 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Although I cut the brown sugar in half, this was more sweet than I or my family like. I tried adding some chinese vinegar with little improvement. I probably won’t make this again
I’ve made this twice now. My family loves loves loves this sauce. I also used this delicious glaze over chicken/shrimp and chicken/beef sausage. So easy, so quick and so delicious.
It was really good. I did wait a little bit after simmering it, the sauce thickened and it was nice. Separated some and poured it over steamed rice, yum??
This was okay, way too sweet for our liking.
Made this last night for supper. We love it!
My family really enjoyed this recipe. I did use garlic pepper instead of lemon pepper on the salmon however but I really don’t think it makes much of a difference. Super yummy!!
It was awesome. Took out the dill and used less brown sugar. We will use this recipe again!
This is a great recipe and everyone at the table loved it!
Excellent ! Have made this many times. Sweet with just enough heat. Makes alot of sauce for 1 pound of fish, I make half the amount of sauce. Served with rice and broccoli, a wonderful meal.
I did not care for this recipe.
The sauce was pretty good – and we really enjoyed that it was grilled. We’ll make this again.
I thought the dill did not blend well with the sweet and sour. It had a funny aftertaste. Either taste alone would have been fine, but together they didn’t combine well.
This was my first successful salmon recipe! The grilling without turning was key. I’ve since used this method with a basalmic glaze and the salmon always turns out perfectly moist and delicious.
Very tasty! It’s a little heavy (all the butter, and brown sugar) but gives salmon a great flavor.
Surprisingly good! I tasted the glaze before I poured it on the salmon and it tasted weird. Luckily I didn’t throw it out. I used olive oil instead of butter, crushed red pepper instead of cayenne pepper, added some garlic and white wine to the glaze, and baked at 350 for 45 minutes. Absolutely delicious! I loved the sweet and spicy tang and the dill was great. I would make this again.
I made the recipe as directed but I put it on the salmon wrapped in foil and put it on the grill. It was loved by everyone. I will be making this again.
This is incredible!!! I baked the salmon at 350 degrees for 30 minutes; served it with Barley Bake from this site. Great combination!
Very good, My husband had seconds,,, and it wasn’t dry!!! Love it:-)
Wonderful flavor. If you make the glaze ahead of time and let it cool before brushing it on the fish it sticks better and doesn’t make your grill flare up so much. This is also delicious on grilled shrimp. Thanks for a winning recipe!
Very good.I did however follow the advice of the other reviews and decreased the brown sugar to 1 cup. I’m glad I did because it was sweet with that amount. Overall I will make again. Thanks for the recipe!
This is a really great recipe. My whole family loved it! I will make it again for sure.