Grilled Salmon with Mustard & Herbs

By Meridian - 26751

  • 2 lemons, thinly sliced, plus 1 lemon cut into wedges for garnish

  • 20-30 sprigs mixed fresh herbs plus 2 tablespoons chopped, divided

  • 1 clove garlic

  • 1/4 teaspoon salt

  • 1 tablespoon Dijon mustard

  • 1 pound center-cut salmon, skinned

  1. Preheat grill to medium-high.

  2. Lay two 9-inch pieces of heavy-duty foil on top of each other and place on a rimless baking sheet. Arrange lemon slices in two layers in the center of the foil. Spread herb sprigs over the lemons. With the side of a chef’s knife, mash garlic with salt to form a paste. Transfer to a small dish and stir in mustard and the remaining 2 tablespoons chopped herbs. Spread the mixture over both sides of the salmon. Place the salmon on the herb sprigs.

  3. Slide the foil and salmon off the baking sheet onto the grill without disturbing the salmon-lemon stack. Cover the grill; cook until the salmon is opaque in the center, 18 to 24 minutes. Wearing oven mitts, carefully transfer foil and salmon back onto the baking sheet. Cut the salmon into 4 portions and serve with lemon wedges (discard herb sprigs and lemon slices).

Nutritional Facts

212 calories
12 g fat
67 mg cholesterol
1 g carbohydrate
23 g protein
0 g fiber
261 mg sodium
428 mg potassium.
3 lean meat

dinner ultra-low-carb fish fish and seafood salmon dijon grilled spring and summer guide

1 reply

DawnRJackson 2009-03-13 12:58:28 -0500 Report

This sounds like a keeper too! I found salmon burgers at Sam's (wild salmon already cooked and formed in a patty, very tasty!), I could use one of those and add the herbs and mustard. Thanks!