Salmon is big in Norway and this dish is one of the most popular at my cooking classes. And besides, I need to include one dish that actually goes on the grill.

1 side of salmon filet, skin on

Kosher salt and ground black pepper

Sugar

1 cup coarse-grain mustard (Zatarani´s creole mustard or something French)

3 Tbs dark beer or stout (aquavit is also good)

2 Tbs finely-chopped fresh dill

Light brown sugar

More fresh dill

1. Sprinkle the salmon with Kosher salt, ground black pepper and sugar. Let stand for 30 minutes.

2. Mix the mustard, beer or aquavit and 2 Tbs chopped dill in a small bowl.

3. Spread a thin layer of the mustard mix over the cut side of the salmon. Use the back of a spoon to make an even layer.

4. Top the mustard with light brown sugar. Don´t be afraid to use "too much" as the sugar will melt and form a glaze.

5. Top the brown sugar with finely chopped fresh dill.

6. Cook the salmon on indirect heat until done (roughly 30 minutes, dependent on which grill you are using). Check by lightly pressing the surface of the thickest part of the salmon. This fish should be firm to the touch, not mushy and definitely not hard. If you are unsure, just cut a slit in the fish to check doneness. I won´t tell anyone you did it.

Tips: Use wood chips (apple, cherry) or cedar planks, to give more smoky flavor to the salmon.

You can also cook the salmon in portion sizes. Remember that smaller pieces will need less time on the grill.