Grilled Salmon with Mustard & Herbs

16 Reviews
From: EatingWell Magazine August/September 2006

Salmon cooks over a bed of lemon and fresh herbs to infuse it with flavor and keep the fish tender and moist. We like a blend of thyme, tarragon and oregano, but any of your favorite herbs will work. Make it a meal: Serve with grilled new potatoes tossed in an herb vinaigrette and steamed green beans.

Ingredients 4 servings

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  • 2 lemons, thinly sliced, plus 1 lemon cut into wedges for garnish
  • 20-30 sprigs mixed fresh herbs, plus 2 tablespoons chopped, divided
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 1 tablespoon Dijon mustard
  • 1 pound center-cut salmon, skinned (see Tip)

Preparation

  • Active

  • Ready In

  1. Preheat grill to medium-high.
  2. Lay two 9-inch pieces of heavy-duty foil on top of each other and place on a rimless baking sheet. Arrange lemon slices in two layers in the center of the foil. Spread herb sprigs over the lemons. With the side of a chef's knife, mash garlic with salt to form a paste. Transfer to a small dish and stir in mustard and the remaining 2 tablespoons chopped herbs. Spread the mixture over both sides of the salmon. Place the salmon on the herb sprigs.
  3. Slide the foil and salmon off the baking sheet onto the grill without disturbing the salmon-lemon stack. Cover the grill; cook until the salmon is opaque in the center, 18 to 24 minutes. Wearing oven mitts, carefully transfer foil and salmon back onto the baking sheet. Cut the salmon into 4 portions and serve with lemon wedges (discard herb sprigs and lemon slices).
  • How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Nutrition information

  • Per serving: 138 calories; 4 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 23 g protein; 15 mcg folate; 53 mg cholesterol; 0 g sugars; 0 g added sugars; 164 IU vitamin A; 6 mg vitamin C; 46 mg calcium; 1 mg iron; 250 mg sodium; 434 mg potassium
  • Nutrition Bonus: Vitamin C (17% daily value).
  • Carbohydrate Servings: 0
  • Exchanges: 3 lean meat

Reviews 16

June 10, 2014
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By: EatingWell User
Our favorite way to eat salmon We love this dish; it comes out looking beautiful and tasting fabulous. I love that it has no added oil, and the herbs and mustard do a good job of toning down the strong salmon flavor. Even my toddler gobbles it up! Pros: easy, healthy Cons: expensive
June 08, 2013
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By: EatingWell User
what kinds of herbs? Can someone suggest herbs for this? I'm not good in the seasoning department.
September 17, 2010
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By: EatingWell User
Thank you for so many wonderful recipies for salmon. My husband and I eat salmon at least 3 times a week and I am so tired of cooking it the only 3 ways I know how. Now I have cause to celebrate...no more boring salmon dishes for us. Thank you and tomorrow night we're having a delicious new salmon dish. Thank you again.
March 19, 2010
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By: EatingWell User
I am not a big fan of salmon, but I do make it because my husband loves it. I'm always looking for a new healthy way of cooking it so I can enjoy the meal also. I loved this recipe. It was the first time I removed the skin before cooking it, and I think it made a big difference. It did not have that bitter after taste that I was used too. I didn't have any fresh herbs, so I used dry spices. I also baked mine in the oven instead of the grill, but it still turned out great. This one is getting saved into my recipe box.
December 02, 2009
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By: bethramage
Loved this recipe and skinning was easier than I thought. I did not grill, but baked in the oven at 450F. I usually cook with the skin on, and my salmon sometimes has a bitter taste to it. There was no bitter taste with this. Is it the skin that was causing that?
October 29, 2009
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By: EatingWell User
I was really suprised by this dish. Light and tasty and suprisingly simple. We served it with roasted potatoes and asparagus grilled with a little lemon and pepper. We get our fish from the local fish market, and they will take the skin off for us. I'm sure any butcher would be willing to do that as well. Jenn D, Seaside, Ca
September 23, 2009
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By: EatingWell User
I love Salmon, but would rather have the fresh Atlantic instead of the "farmed" salmon, which I have read is not good for you. Loaded with antibotics, etc. Rebecca W. Smith, Jacksonville Beach, FL
September 23, 2009
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By: EatingWell User
Why not leave the skin on? Is there any value to the skin? I don't eat it but I usually leave it on and cook the salmon skin side down. Ilene, Venice, FL
September 23, 2009
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By: EatingWell User
I agree, no need to do this on foil it you are preparing the salmon with skin attached. Another way to do it is to use a cedar plank (pre-moistened). I like to add pink peppercorns to any salmon dish and this one works well with that added. Terri, Silicon Valley, CA