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Grilled Salmon with Mustard & Herbs

August/September 2006, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 4 (94 votes)

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.



READER'S COMMENT:
"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....
Grilled Salmon with Mustard & Herbs Recipe

16 Reviews for Grilled Salmon with Mustard & Herbs

10/29/2009
Anonymous

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

Comments
09/23/2009
Anonymous

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

Comments (2)

14 comments

Anonymous wrote 2 years 2 weeks ago

Atlantic caught salmon is on

Atlantic caught salmon is on the verge of collapse. Wild-caught Alaskan is your best choice for health and the environment.

siegel_emily wrote 2 years 47 weeks ago

Wild-caught Alaskan salmon is best for the environment and your health

09/23/2009
Anonymous

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

Comments
09/23/2009
Anonymous

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

Comments
09/23/2009
Anonymous

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

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