Grilled Salmon with Mustard-Herb CrustTell a Friend
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The herb crust gives this fish an incredible flavor and also locks in the moisture.
Category: Fish or seafood
Prep Time: 8 min(s)
Cook Time: 12 min(s)
Recipe Type: Public
Salmon fillets are often sold with the skin on, but you can ask the person behind the fish counter to take the skin off for you.
Posted By: MarySue
Posted On: May 28, 2020
Number of Servings:
- 3 tablespoons - fresh chopped rosemary leaves
- 3 tablespoons - fresh thyme leaves stems removed
- 1 teaspoons - freshly ground black pepper
- 2 - sprays of cooking spray
- 1 1/4 pounds - uncooked Atlantic salmon fillets (preferably skinless)
- 4 tablespoons - regular or grainy Dijon mustard
Prepare grill for direct medium-heat cooking.
Mix the rosemary, thyme and pepper in a small bowl. Spray the bottom (skin-side) of the fish fillets with cooking spray.
Spread 1 tablespoon mustard on the top of each fillet. Sprinkle about 1-1/2 tablespoons of the herb mixture on top of each.
Place fish herb-side up on the grate directly over the heat. Cover the grill and cook until the fish flakes when gently scraped with a fork, about 12 minutes. Don't overcook the fillets; watch carefully so they come off while the meat is still moist and flavorful.
Transfer to plates with a wide spatula.