• 3 Tbsp packed brown sugar
• 4 tsp prepared Chinese style hot mustard or Dijon mustard
• 1 Tbsp soy sauce
• 1 tsp rice vinegar
• 2 7-8 oz salmon steaks (about ¾ inch thick)

Directions

1. Prepare barbecue to medium high heat. 
2. Combine brown sugar, mustard and soy sauce in medium bowl and whisk to blend.  
3. Transfer 1 Tbsp glaze to small bowl; mix in rice vinegar and set aside.
4. Brush 1 side of salmon steaks generously with half of the glaze in the medium bowl.
5. Place salmon steaks, glazed side down on the grill.   Grill until glaze is slightly charred - about 4 minutes.
6. Brush top of salmon with remaining glaze from medium bowl. 
7. Turn salmon over until second side is slightly charred and salmon is just opaque in center - about 5 minutes longer. 
8. Transfer salmon to plates.  Drizzle with reserved glaze in small bowl and serve.

Source:Bon Appétit July 1996