Grilled Salmon with Dijon Mustard Sauce – A Flavorful Delight

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When you want a dinner that feels elevated but still comes together easily, these Grilled Salmon with Dijon Mustard Sauce check every box. Succulent salmon fillets are marinated or brushed with a tangy Dijon-mustard herb sauce, grilled to perfection, and finished with fresh herbs and lemon. It’s elegant yet approachable — perfect for weeknights, date nights, or when you just want something a little special.

Why You’ll Love This Recipe

• Salmon gets a bold flavor lift from the Dijon mustard and herbs.
• Grilling adds a smoky char and keeps the fish juicy inside.
• The mustard sauce helps lock in moisture and creates a crisp-tender crust.
• Minimal prep and quick cook time – ready in about 20–25 minutes.
• Pairs beautifully with fresh sides like green salad, grilled veggies or rice.

Ingredients You’ll Need

For the Salmon

• 4 salmon fillets (skin-on or skin-off, ~6 oz each)
• 1 Tbsp olive oil
• Salt & freshly ground black pepper

For the Dijon Mustard Herb Sauce

• 3 Tbsp Dijon mustard
• 1 Tbsp olive oil (extra)
• 1 Tbsp red wine vinegar or lemon juice
• 2 cloves garlic, minced
• 1 tsp dried “Herbs de Provence” or a mix of thyme, rosemary, oregano
• Optional: ½ tsp smoked paprika or chili flakes (for a slight kick)
• Fresh lemon wedges (for serving)
• Fresh chopped parsley or dill (for garnish)

Instructions

1. Preheat & Prep

• Preheat your grill to medium-high heat (about 400 °F / 200 °C) or prepare a grill pan.
• Pat the salmon fillets dry and brush each with the olive oil. Season both sides with salt and pepper.

2. Make the Sauce

• In a small bowl, whisk together the Dijon mustard, olive oil, red wine vinegar (or lemon juice), minced garlic, the herb mix, and smoked paprika (if using).
• Reserve about half for brushing during grilling, and keep the rest to serve or drizzle.

3. Grill the Salmon

• Place the fillets on the hot grill, skin-side down if applicable.
• Grill for about 4-5 minutes (without moving) until nice grill marks form.
• Brush the top of each fillet with some of the mustard sauce.
• Flip carefully and grill for another 3-6 minutes, depending on thickness, until the salmon is just cooked through (internally ~125-130 °F for medium) and flakes easily.
• During the last minute, brush again with the remaining sauce.

4. Serve

• Transfer the salmon to warm plates. Drizzle any remaining sauce over the top.
• Garnish with lemon wedges and chopped parsley or dill.
• Serve immediately with your choice of side dishes.

You Must Know

• Pre-drying the salmon helps ensure the sauce adheres and creates a good crust.
• Use medium-high heat to create grill marks without overcooking the fish.
• Dijon mustard helps maintain moisture and locks in flavor during cooking.
• If your salmon fillets vary in thickness, start checking the thinner ones early.
• Rest the fish for 1–2 minutes after grilling before serving — it keeps the juices locked in.

Storage Tips

• Leftover grilled salmon can be cooled and stored in an airtight container in the fridge for up to 2 days.
• Use cold leftovers to top salads, grain bowls, or sandwiches.
• Reheating: gently warm in the oven at 300 °F (150 °C) for ~10 minutes; avoid the microwave to prevent drying.

Ingredient Substitutions

• Use ground white fish (like cod or halibut) if salmon isn’t available — adjust cook time accordingly.
• Replace red wine vinegar with apple cider vinegar or substitute with extra lemon juice.
• Swap Herbs de Provence for your favorite herb blend (e.g., Italian seasoning or fresh chopped basil).
• For extra sweetness, add 1 Tbsp maple syrup or honey into the sauce and brush during grilling.

Serving Suggestions

• Serve with a crisp cucumber-feta salad or grilled asparagus for freshness.
• Pair with couscous, wild rice or quinoa to round out the meal.
• Add a chilled white wine, icy lemonade or sparkling water with mint and lime for contrast.

Pro Tips

• Use a fish spatula or wide turner to flip salmon gently and maintain shape.
• If you’re using skin-on fillets and prefer crisp skin, start on the skin side for 3–4 minutes and finish on the flesh side.
• For indoor grilling, use a grill pan or stove top griddle, and ensure good ventilation.
• Always clean and oil the grill grates ahead of time to avoid sticking.

Frequently Asked Questions

→ How do I know when salmon is done?
The flesh should be opaque and flake easily with a fork. Internal temperature around 125-130 °F gives medium doneness.

→ Can I use frozen salmon?
Yes — thaw completely, pat dry, and proceed with seasoning and marinade as usual.

→ Can I make the sauce ahead?
Absolutely. The mustard herb sauce can be prepared in advance and brushed on just before grilling.

→ Can I bake instead of grilling?
Yes — preheat the oven to 425 °F (220 °C), place seasoned salmon on a lined baking sheet, brush with sauce, and bake for about 12–15 minutes.

✨ This Grilled Salmon with Dijon Mustard Sauce brings restaurant-level flavor into your home kitchen with minimal fuss. Bold, bright, and beautifully balanced — ideal for healthy dinners that feel special.

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