Sweet Heat Mustard Grilled Salmon

Name: Sweet Heat Mustard Grilled Salmon
Prep time: 10 min
Cook time: 35 min
Yield: 4
Cuisine: American,
Ingredients: 1 2/3 cups Classic Yellow Mustard; 1 cup white vinegar; 2/3 cup honey; 3 tbsps Tomato Ketchup; 1 tsp Frank’s RedHot® Original Cayenne Pepper Sauce; 1 tsp white pepper ground; 1 tsp red pepper ground; 4 salmon steaks (about 6 ounces each); 2 tbsps grill mates roasted garlic herb seasoning

Start with McCormick® Grill Mates® Roasted Garlic & Herb seasoned salmon steaks. Then, brush with a zippy, homemade sweet-hot sauce made with French’s® Classic Yellow Mustard and Frank’s RedHot® Original for next-level flavor in every bite. Re... Read More Read Less

10m

PREP TIME

35m

COOK TIME

9

INGREDIENTS

Servings: 4

Ingredients

1 2/3 cups French's® Classic Yellow Mustard
1 cup white vinegar
2/3 cup honey
3 tablespoons French's® Tomato Ketchup
1 teaspoon Frank’s RedHot® Original Cayenne Pepper Sauce
1 teaspoon McCormick® Ground White Pepper
1 teaspoon McCormick® Ground Cayenne Red Pepper
4 salmon steaks, (about 6 ounces each)
2 tablespoons McCormick® Grill Mates® Roasted Garlic & Herb Seasoning

INSTRUCTIONS

1 For the Sweet Heat Mustard Sauce, mix mustard, vinegar, honey, ketchup, RedHot Sauce and peppers in large saucepan. Simmer 20 minutes until slightly thickened. Remove from heat.
2 Season salmon steaks on both sides with Roasted Garlic & Herb Seasoning. Place 2 steaks in center of large sheet of foil. Drizzle about 1/4 cup of the Mustard Sauce over salmon. Bring up sides of foil and double fold to seal. Repeat with remaining salmon steaks. Reserve remaining Mustard Sauce.
3 Grill packets over medium heat 12 to 13 minutes. Carefully open foil and grill 5 minutes longer, until salmon is lightly browned. Serve salmon with remaining Sauce. Refrigerate leftover sauce in an airtight container.