Grilled Salmon with Mustard-Herb Crust Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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
  • Directions:

    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.

    Brief Description

    The herb crust gives this fish an incredible flavor and also locks in the moisture.

    Main Ingredient:


    Category:  Fish or seafood

    Cuisine:  Italian

    Prep Time: 8 min
    Cook Time: 12 min


    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.


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    Posted On:

    May 28, 2020

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