This recipe from Worldwide Ward Cookbook was submitted by Stephanie Thompson.
¼ C. packed brown sugar
2 Tbsp. Dijon mustard
1 Tbsp. grated fresh or 1 tsp. ground ginger
4 6-oz wild Pacific salmon fillets, about 1-inch thick, skinned
½ tsp. salt
½ tsp. freshly ground black pepper
Coat rack of broiler pan with cooking spray. Preheat broiler. In small bowl, whisk sugar, mustard and ginger. Season both sides of fillets with salt and pepper.
I will admit that I changed the recipe but only very slightly. I didn’t have any Dijon mustard so I substituted Spicy Brown mustard. My guess is it would be great with any variety of mustard.