- 3 Tablespoons dark brown sugar
- 4 Teaspoons Chinese-style hot mustard or Dijon mustard
- 1 Tablespoon soy sauce
- 1 Teaspoon rice vinegar
- 2 salmon steaks
Heat barbecue, grill, or grill pan to medium-high heat. Combine brown sugar, mustard, and soy sauce in a medium bowl. Whisk to blend. Transfer 1 tablespoon of the glaze to a small bowl, mix in the rice vinegar and set aside.
Brush 1 side of salmon steaks generously with half of the glaze from the medium bowl.
Place salmon steaks, glazed side down, onto the barbecue. Grill and glaze until slightly charred, about 4 minutes. Brush top side of salmon steaks with remaining glaze from the medium bowl. Turn salmon over and grill until this side is slightly charred, and the salmon is just opaque in the center, about 5 minutes. Transfer salmon to plates. Drizzle reserved glaze over the top, and serve immediately.