INGREDIENTS
1/4 cup Dijon mustard
1/4 cup whole-grain mustard
1/4 cup honey
2 TBSP soy sauce
2 garlic cloves, minced
1 1/2 tsp. thyme, finely chopped
4 skinless salmon fillets
Canola oil, for brushing
Kosher salt
Freshly ground pepper
DIRECTIONS
In a medium bowl, whisk the mustards with the honey, soy sauce, garlic and thyme. The honey mustard can be refrigerated overnight.
Heat the grill to medium-high heat and oil the grate.
Brush the salmon fillets with oil and season with salt and pepper.
Grill the fillets for about 3 minutes.
Turn and grill about 3 minutes longer, until the tuna is nearly cooked through.
Generously brush both sides of the salmon with the honey mustard and grill, turning frequently, until richly glazed, about 1 minute.
Transfer to a platter or plates and serve with the remaining honey mustard.
