6 ounces salmon fillets -- brushed with oil
2 tablespoons honey
2 pinches Dry Coleman's Mustard
2 tablespoons water -- warm
2 teaspoons soy sauce
1 pinch salt -- to taste
1 pinch black pepper -- to taste

Prepare glaze: In a bowl, combine honey, mustard, water, and soy sauce. Salt and pepper to taste.

Brush salmon fillet lightly with oil, season with salt and pepper.

Grill each side for 2-3 minutes. Turn the fish over carefully only once to mark the surface; cook to desired texture. Brush flesh side of fish with glaze before removing from grill. Serve at once.

Stacy's Notes: I use the individually frozen salmon fillets in a bag at Sam's. These are thick, so I usually cut them in half down the middle to make them thinner and more even for the GF grill. I prepare the glaze using this recipe, and set aside. Brush fillets with olive oil (lightly), kosher salt and pepper, then grill on the GF grill. When the fillets come off the grill, we brush them with the glaze, and use the rest as a dipping sauce for the fish. Very good!

More Stacy's Notes - we sometimes now do these outside. We don't cut the fillets in half, and use the same glaze and procedure. I don't know how long Tim cooks them - they are always perfect though! :)