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Grilled Salmon with Mustard & Herbs

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

Your rating: None Average: 4 (91 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

15 Reviews for Grilled Salmon with Mustard & Herbs

06/08/2013
Anonymous
what kinds of herbs?

Can someone suggest herbs for this? I'm not good in the seasoning department.

Comments
09/17/2010
Anonymous

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.

Comments
03/19/2010
Anonymous

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.

Comments
12/02/2009

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?

Comments
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

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