Applewood Grilled Salmon with Honey Mustard Sauce with Hints of Wasabi and Raspberry

Four to five ounce portions of salmon for four

(Farmed Atlantic salmon is now 7.99 per pound at Costco! At that price, better to go to Trader Joe’s for flash frozen shrink wrapped wild caught western salmon. Each species of western salmon has a different color, taste, and texture. Sockeye is definitely my favorite. DO NOT BUY: anything labeled Keta, Johnson Straight, or silverbrite salmon. These are marketing euphemisms for a species called chum or dog salmon by the locals in Alaska, because it was worthy of using for chum for better species or to feed to the sled dogs.

Wood chunks and smoking box for the gas grill

2 tbsp Dijon or your preferred type mustard (We particularly like the Raspberry-Wasabi Mustrd from the Cider Mill in downtown Julian for this recipe.)

2 tbsp Honey ( brown sugar may be substituted for honey, but use light brown)

2/3 can chicken stock (of course use a good fish stock if you have it)

2 tbsp butter

Sauce can be prepared ahead for better synchronization of cooking times. Combine mustard, honey and stock in a sauce pan. Over medium high heat reduce by half. You will be concentrating flavors. Sauce will thicken without flour or corn starch.

Set aside. Grill fish until JUST DONE. Very center should be just pink as you pull fish off the grill. It will “coast” to complete doneness as you plate. Warm sauce through. Add butter just before serving sauce.
Dill can be added to the sauce or put a sprinkle of it on the fish of those that like it.