lemon stuffed trout, Salmon with brown sugar and mustard glaze

August 7, 2010

I doubled up because I had fish that had to be used. I’m still struggling with the briquettes. I can’t seem to get them hot enough and last long enough.

Both recipes are from “Weber’s Art of the grill: recipes for outdoor living”.

The trout is adapted because I didn’t have the ingredients to make the apple-leek dressing but needed the info on cooking time, etc.

Lemon stuffed trout

1 trout per person
½ sliced lemon per trout
thinly sliced onion
dried dill or chopped fresh dill
sea salt and freshly ground pepper to taste


Rinse the trout and pat dry. Season the cavity with salt, pepper and dill, layer the lemon and onions in the cavity. Close using wooden toothpicks.

Grill over medium direct heat for 12-14 minutes until opaque.


Salmon with brown sugar and mustard glaze, pg 123

1 T brown sugar
1 tsp honey
2 tsps butter
2 T Dijon mustard
1 T soy sauce
1 T olive oil
2 tsps grated fresh ginger
1 whole salmon fillet, skin on

In a small sauce pan, melt the butter. Add the brown sugar and honey. Remove from heat and whisk in the mustard, soy sauce, olive oil and ginger. Allow to sit.

Place the salmon skin side down in a dish or on a plate. Cover with the sauce and let sit while the briquettes heat.

Cook the fish over medium-high direct heat, turning once, for about 12 minutes each side.

Serve immediately with skin off.