grilled wild salmon dijon

Here’s a healthy, delicious and easy-to-cook entree that can be made outdoors should the weather let up, on an indoor stove top grill or in the oven.

1 pound wild salmon fillet, with skin
1 Tbspn Dijon mustard
2 tsp olive oil
1 tsp Tamari wheat free soy sauce (optional)
1 tsp honey or pure maple syrup

To grill:
Preheat grill.
Place salmon skin side down on large plate or board.
Mix all other ingredients in bowl, then spread over fish.
Cook, skin side down (no need to flip), for approximately 10-15 minutes
Keep the cover on while grilling.
Cut into fish to make sure it is done to your liking. If it is too rare, cook a little longer.
Remember that the fish will continue to cook after you remove it from the grill.

If cooking in the oven:
Preheat oven to 400°F.
Cover bottom of broiling pan with aluminum foil.
Place fish on top level of broiling pan, skin side down
Bake for 10 minutes, then broil for a few minutes to brown the top.
Check to make sure it is cooked to your liking.

Bon Appetit!

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