Ingredients
- ¼ cup Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons lemon pepper
- 2 teaspoons dried dill weed
- 1 teaspoon ground black pepper
- ¼ teaspoon garlic salt
- 2 (6 ounce) salmon fillets
Why This Recipe Is So Popular
This dish combines the tangy brightness of lemon with the bold kick of Dijon and black pepper, creating a fresh and flavorful experience. It’s quick to prepare and perfect for a healthy weeknight dinner. The grilled salmon stays moist and tender with a crisp, tasty crust.
Tips From The Kitchen
- Make sure your grill is hot before adding the salmon to get nice grill marks and prevent sticking.
- Marinate the fish for at least 15 minutes to let the flavors soak in without overpowering the natural taste.
- Use a fish spatula or a thin, flexible spatula to carefully flip the salmon without breaking it.
- Marinate the fish for at least 15 minutes to let the flavors soak in without overpowering the natural taste.
- Use a fish spatula or a thin, flexible spatula to carefully flip the salmon without breaking it.
Step 1
In a resealable plastic bag, mix together the mustard, olive oil, lemon juice, lemon pepper, dill, black pepper, and garlic salt. Add the salmon fillets to the bag and gently toss them around so they’re well coated in the marinade. Seal the bag and pop it in the fridge for about 2 hours to let the flavors soak in.
Step 2
When you’re ready to cook, heat up your grill to medium-high and give the grates a quick oiling to keep the fish from sticking. Place the salmon on the grill skin-side down and cook for 3 to 4 minutes. Carefully flip the fillets and cook for another 3 to 4 minutes, or until the salmon flakes easily with a fork and is cooked to your liking. Enjoy!
Serving Tips
Serve with a side of steamed asparagus or a fresh green salad for a light and balanced meal. Roasted potatoes or quinoa also pair well to add some heartiness. A crisp white wine or sparkling water with lemon would complement the flavors nicely.
How To Store This Recipe
Store leftover salmon in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a low oven or microwave to avoid drying out the fish. Leftover grilled salmon can also be flaked and added to salads or sandwiches for a quick meal.
