For the Salmon:
6 pieces of salmon fillets with skin on (6-8 ounces)
1 TBS olive oil or melted butter
coarse salt and pepper
For the Glaze:
4 tsps toasted yellow mustard seeds
3/4 cup mayo (I used a bit less)
1/3 cup grainy mustard
1 TBS chopped fresh dill
1 tsp brown sugar (optional)
Coarse sea salt and black pepper
Run your fingers over the meat side of the salmon and pull out any bones you feel. Rinse the salmon under cold running water and then blot dry with paper towels. Brush the skin side of the fish with oil and season both sides with salt and pepper. Prepare the glaze in a non reactive mixing bowl whisking together all ingredients. Spoon the glaze evenly over the salmon and wrap in foil. At this point I double wrapped in foil and froze.
To Cook from Frozen: Do not thaw. Pull out of freezer and remove one layer of foil. Pierce the other foil a few times with a fork on both sides. Grill on medium hot for around 15 minutes turning one time. Center should be opaque when done.
If you were doing this recipe with out freezing you would now set up the grill for direct grilling and preheat to medium heat. When ready to cook brush and oil the grill grate. Spoon glaze over evenly. Cover and grill about 12 to 15 minutes, the skin will become crisp.