1 tablespoon brown sugar 
1 teaspoon honey 
2 teaspoons margarine 
2 teaspoons Dijon mustard 
1 tablespoon soy sauce 
1 tablespoon olive oil 
2 teaspoons fresh ginger 
1 whole salmon fillet, skin on (2 ½ pounds, ¾ to 1 inch thick)

Preheat grill to medium heat 
Melt brown sugar, honey and margarine in saucepan. Whisk in mustard, soy sauce, olive oil and ginger. Allow to cool. 
Place salmon skin side down on aluminum foil. Leave a foil border of ¼ to ½ inch. Coat salmon with mixture. 
Grill salmon indirectly over medium heat until edges begin to brown and inside is opaque, 15 to 25 minutes – depending on thickness of fish and desired degree of doneness. Cut salmon crosswise into 6 to 8 pieces. Do not cut through skin. 
Slide a spatula between skin and flesh to remove pieces to serve.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!