Grilled Salmon with Mustard & Herbs

From EatingWell: August/September 2006, EatingWell for a Healthy Heart Cookbook — Subscribe Now!

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:

"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...

Grilled Salmon with Mustard & Herbs Recipe

Comments

Comment	Posted
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	3 weeks 3 days ago
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	8 weeks 3 days ago
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	8 weeks 3 days ago
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	8 weeks 3 days ago
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	8 weeks 3 days ago
Very easy - great middle of the week meal. I like to serve it with honey glazed carrots and basmati rice. Jennie, Minneapolis, MN	8 weeks 3 days ago
This recipe was the absolute best salmon dinner my husband and I have had for years. We now have it at least once a week! Tip: You can leave the skin on one side and simply prepare as directed and once cooked the skin falls off making the dish easier to prepare. Tammy G, Graham, WA	8 weeks 3 days ago
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	8 weeks 3 days ago
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	8 weeks 3 days ago
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	8 weeks 3 days ago