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
Very easy - great middle of the week meal. I like to serve it with honey glazed carrots and basmati rice. Jennie Minneapolis MN
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
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
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
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
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
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.
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?
