- 4 [1-inch / 2.5-cm thick] salmon steaks
- 1 tablespoon [15 mL] brown sugar
- 1/2 bunch finely chopped fresh dill
- 1 tablespoon [15 mL] prepared or Dijon mustard
- Juice of 1/2 a lemon
- Salt, to taste
- Freshly ground pepper, to taste
- 1/2 a lemon, thinly sliced
- 2 tablespoons [30 g] melted butter
- 1/3 cup [80 mL] dry white wine
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- Preheat barbecue to 375°F [190°C].
- Arrange salmon steaks side-by-side into a shallow glass baking dish.
- Mix together brown sugar, freshly chopped dill, prepared or Dijon mustard and lemon juice; salt and pepper.
- Spread mixture all over salmon steaks, then top with lemon slices.
- Brush melted butter over one side of sheets al foil.
- Transfer 2 salmon steaks, side-by-side, into the center of each buttered sheet al foil.
- Evenly baste salmon steaks with dry white wine.
- Wrap-up, well sealing salmon steaks into al foil; flatten seams with the side of a knife blade.
- Grill over hot preheated barbecue for approximately 10 minutes, until well-done.
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