Description
A delicious and elegant grilled salmon recipe featuring a tangy Dijon mustard sauce with fresh herbs and garlic. Perfectly grilled to retain moisture and flavor, this dish pairs wonderfully with a variety of sides for a healthy, satisfying meal.
Ingredients
Scale
Salmon
- 2 fillets Fresh Salmon (wild-caught recommended)
- 2 tablespoons Olive Oil (for grilling)
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Pepper (adjust to taste)
Dijon Mustard Sauce
- 1/4 cup Dijon Mustard
- 1/2 cup Heavy Cream (can substitute with coconut cream for dairy-free)
- 2 tablespoons Lemon Juice (freshly squeezed preferred)
- 2 cloves Minced Garlic (fresh)
- 2 tablespoons Chopped Fresh Dill (can swap with parsley or tarragon)
Instructions
- Prepare Salmon: Pat salmon fillets dry thoroughly with a paper towel to remove excess moisture. Brush both sides evenly with olive oil, then season with salt and pepper to enhance the natural flavors.
- Make Mustard Sauce: In a mixing bowl, whisk together Dijon mustard, heavy cream, freshly squeezed lemon juice, minced garlic, and chopped fresh dill until the mixture is smooth and well combined.
- Marinate Salmon: Place the salmon fillets in a shallow dish and pour half of the prepared mustard sauce over them. Ensure the fillets are coated evenly. Allow them to marinate for 15 to 20 minutes to absorb the flavors.
- Preheat Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent the salmon from sticking and to achieve beautiful grill marks.
- Grill Salmon: Place the marinated salmon fillets skin-side down onto the grill. Cook for 4 to 5 minutes without moving them to form a nice crust. Flip the fillets carefully and grill for another 3 to 4 minutes until cooked through and flaky.
- Serve: Transfer the grilled salmon to a serving platter. Drizzle the remaining mustard sauce over the top and garnish with additional fresh dill for a burst of color and flavor.
Notes
- Use wild-caught salmon for the best taste and quality.
- For a dairy-free option, substitute heavy cream with coconut cream in the sauce.
- Adjust salt and pepper according to personal preference.
- Ensure the grill is well-oiled to prevent sticking and to help produce grill marks.
- Marinate the salmon for at least 15 minutes but not more than 20 to avoid overpowering the fish.
