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.

EatingWell Test Kitchen
Source: EatingWell Magazine, August/September 2006
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high.

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  • 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.

  • 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).

Tips

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 Facts

138 calories; protein 22.7g 45% DV; carbohydrates 1.1g; exchange other carbs; dietary fiber 0.1g; sugars 0.3g; fat 4.2g 6% DV; saturated fat 1g 5% DV; cholesterol 53mg 18% DV; vitamin a iu 163.7IU 3% DV; vitamin c 6.2mg 10% DV; folate 14.9mcg 4% DV; calcium 45.5mg 5% DV; iron 0.6mg 3% DV; magnesium 32.7mg 12% DV; potassium 433.7mg 12% DV; sodium 250.3mg 10% DV; thiamin 0.1mg 8% DV.

Reviews (16)

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16 Ratings
  • 5 star values: 1
  • 4 star values: 14
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/30/2011
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 Read More
Rating: 4 stars
10/31/2011
Very easy - great middle of the week meal. I like to serve it with honey glazed carrots and basmati rice. Jennie Minneapolis MN Read More
Rating: 4 stars
10/31/2011
I used all fresh local ingredients including my own home grown herbs. It's sprint time on the west coast and spring salmon is in great supply as well as local new spuds and new peas. WOW. The salmon was great with HG parsley rosemary and thyme fresh cracked pepper and koscher salt. I used grainy Dejon mustard with garlic as per recipe. I did French style peas wrapped in lettuce. Could this be more fresh of a dinner? No. I love spring time in Western Canada. Try it folks... you will not regret it... Jerold Richmond BC Read More
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Rating: 4 stars
10/31/2011
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 Read More
Rating: 4 stars
10/31/2011
Fresh and bursting with flavor - loved it! I'll definitely be making this again and again and again..... It was very very easy and tasted superb! Sandy Stuttgart Ge Read More
Rating: 4 stars
10/31/2011
You can do this on a Forman grill - maybe using a less thick piece of salmon... direct the foil so as to collect the juice run-off in the tray. No mess and no mosquitoes! carolynccornell Austin TX Read More
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Rating: 4 stars
10/31/2011
I expected the salmon to be overpowerd with the flavor of the mustard garlic and the herbs but it wasent i used dill parsely and cilantro. the only domain flavor i found was lemon maybe coz i marinated the salmon a few minutes in lemon juice and i didnt grill i placed the salmon lemon slices and the herbs as directed on a piece of foil and baked it on a baking sheet in the oven i dont know but the salmon was generally very tastey its just that the mustard&herbs didnt add much flavor as i expected i dont know what i missed. Sherihan Egypt Al Read More
Rating: 4 stars
10/29/2011
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. Read More
Rating: 4 stars
10/30/2011
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? Read More