Grilled Salmon Dijon Mustard Sauce

There is something special about the way Dijon mustard and creamy sauce mingle with smoky grilled salmon This recipe is my go to for quick summer dinners or when I want to impress guests with minimum effort but maximum flavor in under half an hour

The combination of creamy tangy sauce and grilled fish never fails to bring rave reviews in my family I first tried it when hosting my parents for an impromptu weekend lunch and even picky eaters asked for seconds

Ingredients

• Salmon fillets: about six ounces each Choose wild caught if possible for firmer texture and richer flavor
• Dijon mustard: Adds tang and body to the sauce Look for smooth traditional Dijon with no added sugars
• Heavy cream: Brings a luscious richness and helps balance the mustard
• Lemon juice: Offers brightness Choose freshly squeezed for the cleanest flavor
• Garlic: Provides subtle warmth and depth Fresh cloves are a must for best punch
• Fresh dill: Herbaceous notes that complement both mustard and fish Use extra for garnish to boost aroma
• Salt: Enhances all other flavors Taste your seasoning as salmon varies in saltiness
• Pepper: Adds gentle heat Use freshly ground for fragrance
• Olive oil: Ensures salmon does not stick to grill and brings its own fruity notes Opt for extra virgin for grilling

Step by Step Instructions

Prepare the Salmon:

Pat each salmon fillet dry with paper towels This helps the surface brown nicely when grilled Brush generously with olive oil on both sides then sprinkle lightly with salt and pepper so every bite is seasoned

Make the Sauce:

In a mixing bowl add Dijon mustard heavy cream lemon juice minced garlic and chopped dill Whisk everything together until it forms a smooth glossy sauce Taste and adjust the amount of lemon or mustard if you want the flavor to pop more

Marinate Briefly:

Lay the salmon fillets in a shallow dish and pour about half the Dijon cream sauce over the top Use a spoon to spread it evenly Cover and let sit for fifteen to twenty minutes Keep the rest of the sauce aside for serving

Preheat and Prepare the Grill:

Preheat your grill to medium high heat Lightly oil the grate with a paper towel dipped in olive oil using tongs so the fish will not stick Make sure your grill is fully hot before adding the salmon

Grill the Salmon:

Place the fillets skin side down on the hot grill Let them cook without moving for four to five minutes to get those beautiful grill marks Use a thin metal spatula to flip gently and continue cooking three to four more minutes until the flesh flakes easily but still looks juicy inside

Serve and Garnish:

Transfer the cooked salmon to serving plates Drizzle generously with the reserved Dijon cream sauce and scatter chopped fresh dill over everything Serve while warm to enjoy the flavors at their peak

Save

The fresh dill is my favorite here I remember picking dill from my grandmother’s garden to toss into our sauces She always said it would make the whole dish sing and she was right Some of my fondest food memories involve gathering around the grill with the sharp scent of dill lingering on my hands

Storage Tips

Leftover salmon keeps well in the fridge for up to two days Store the salmon and sauce separately to prevent the fish from turning soggy When ready to reheat warm the salmon gently so it stays moist the sauce can be quickly whisked and then drizzled on top again

Ingredient Substitutions

You can swap fresh dill for chopped parsley or tarragon if needed Greek yogurt works in place of heavy cream for a lighter finish For extra tang try adding a spoonful of capers or a splash of white wine vinegar to the sauce

Serving Suggestions

I love pairing this grilled salmon with steamed asparagus or a bright fennel orange salad For a heartier meal tuck pieces of salmon into warm pita with crunchy lettuce and a dollop of the Dijon sauce on top It is also excellent served cold over mixed greens for lunch the next day

Cultural Note

While grilled salmon is a staple across many coastal cuisines the creamy Dijon sauce puts a classic French twist on this dish The combination speaks to the way French cooking always finds a balance between richness and acidity making even simple meals feel elegant

Recipe FAQs

→ How do I prevent salmon from sticking to the grill?

Brush both the salmon fillets and grill grate with olive oil before grilling to ensure easy release and attractive grill marks.

→ Can I use dried dill instead of fresh?

Yes, you can substitute dried dill. Use about one-third the amount, as dried herbs are more concentrated in flavor.

→ What temperature should salmon be when fully cooked?

Salmon is typically done when it reaches an internal temperature of 145°F and flakes easily with a fork.

→ How long should salmon marinate in the sauce?

Marinate salmon for 15-20 minutes to infuse flavor without compromising the fish's delicate texture.

→ Is it possible to make the sauce ahead of time?

Absolutely. Prepare the Dijon cream sauce up to a day in advance and store in the refrigerator until ready to use.

→ What sides complement this dish best?

Pair with roasted vegetables, steamed rice, or a fresh garden salad to complete the meal.