Description
When you want a dinner that feels elevated but still comes together easily, this Grilled Salmon with Dijon Mustard Sauce checks every box. Succulent salmon fillets are 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.
Ingredients
For the Salmon
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4 salmon fillets (skin-on or skin-off, ~6 oz each)
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1 Tbsp olive oil
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Salt & freshly ground black pepper
For the Dijon Mustard Herb Sauce
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3 Tbsp Dijon mustard
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1 Tbsp olive oil (extra)
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1 Tbsp red wine vinegar or lemon juice
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2 cloves garlic, minced
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1 tsp dried Herbs de Provence or a mix of thyme, rosemary, oregano
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(Optional) ½ tsp smoked paprika or chili flakes for a mild kick
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Fresh lemon wedges (for serving)
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Fresh chopped parsley or dill (for garnish)
Instructions
1. Preheat & Prep
Preheat your grill to medium-high heat (about 400 °F / 200 °C) or use a grill pan on the stovetop.
Pat the salmon fillets dry and brush each with olive oil. Season both sides with salt and pepper.
2. Make the Sauce
In a small bowl, whisk together Dijon mustard, olive oil, red wine vinegar (or lemon juice), minced garlic, and herbs.
If using smoked paprika or chili flakes, stir them in for extra depth.
Reserve half for basting during grilling; save the rest for drizzling over cooked salmon.
3. Grill the Salmon
Place salmon fillets on the preheated grill, skin-side down if applicable.
Grill for 4–5 minutes without moving to form clean grill marks.
Brush the top of each fillet with some of the mustard sauce.
Flip gently and grill for another 3–6 minutes, depending on thickness, until the salmon is cooked through (internal temperature ~125–130 °F for medium).
Brush once more with sauce during the final minute.
4. Serve
Transfer salmon to plates. Drizzle remaining mustard sauce on top.
Garnish with fresh parsley or dill and serve with lemon wedges.
Notes
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Patting the salmon dry ensures the sauce adheres and forms a flavorful crust.
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Medium-high heat gives the perfect balance of char and tenderness.
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Dijon mustard keeps the fish moist and adds a tangy layer of flavor.
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Start checking doneness early — thinner fillets cook faster.
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Rest the salmon 1–2 minutes before serving to lock in juices.
- Prep Time: 10 minutes
- Cook Time: 8–12 minutes
- Category: 4 servings
- Cuisine: American
Nutrition
- Calories: 355kcal
- Sugar: 1g
- Sodium: 410mg
- Protein: 410g
- Cholesterol: 95mg