Recipe Detail

Grilled Salmon with Mustard-Herb Crust

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  1. 3 tablespoons - fresh chopped rosemary leaves
  2. 3 tablespoons - fresh thyme leaves stems removed
  3. 1 teaspoons - freshly ground black pepper
  4. 2 - sprays of cooking spray
  5. 1 1/4 pounds - uncooked Atlantic salmon fillets (preferably skinless)
  6. 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.


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