3 tablespoons dark brown sugar
4 teaspoons prepared Dijon mustard
1 tablespoon soy sauce
1 teaspoon rice vinegar
2 8 oz wild salmon steaks about ¾ to 1 inch thick
Mix together the brown sugar, mustard and soy sauce.
Set aside 1 tablespoon of the glaze mixed with the rice vinegar.
Brush one side if the salmon fillets with half of the glaze.
Place on the grill glazed side down. Brush the top side of the salmon steaks with the rest of the glaze.
Grill until slightly charred. About 4 minutes-flip the steaks and cook about 5 minutes longer or until done.
Drizzle the glaze mixed with the vinegar over the salmon and enjoy.