5 tbsp Dijon mustard

a small bunch dill , chopped

4 tbsp soft, light brown sugar

4 skinless wild salmon fillets

1 tbsp lemon juice

1 tbsp cider vinegar or white wine vinegar



Heat the grill. In a small bowl mix 2 tbsp mustard, half the dill, and 2 tbsp sugar.

Coat the salmon fillets with the mixture, season then grill for 6-7 minutes until glazed and cooked through.

Mix the remaining mustard, dill and brown sugar with the lemon juice and vinegar to make a sauce.

Serve with the salmon and a salad.