¼ cup coarse-grain Dijon mustard
¼ cup chopped fresh dill
2 tablespoons dark brown sugar
1 tablespoon minced garlic
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon black pepper
1 (3-pound) skin-on salmon fillet
1 lemon, sliced (optional)
Fit a grilling grate over the direct heat of glowing embers. Combine the mustard, dill, brown sugar, garlic, paprika, salt, and pepper in a small bowl; spread the mixture evenly over the flesh side of the salmon. Place the salmon on a large piece of aluminum foil, skin side down; loosely wrap, seal tightly.
Place on the grilling grate directly over the heat source, and cook until desired degree of doneness, 20 to 25 minutes. Let stand 5 minutes. Serve with the lemon slice, if desired.
