Grilled Salmon Mustard Mint Sauce Recipes

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GRILLED SALMON FILLET WITH HONEY-MUSTARD SAUCE



Grilled Salmon Fillet with Honey-Mustard Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1/4 cup Dijon mustard
2 tablespoons whole-grain mustard
3 tablespoons honey
2 tablespoons prepared horseradish, drained
2 tablespoons finely chopped fresh mint leaves
Kosher salt and freshly ground black pepper
2 pound fillet salmon, skin on
2 tablespoons canola oil
1 bunch watercress, coarsely chopped
1 small red onion, halved and thinly sliced
2 tablespoons aged sherry vinegar
2 tablespoons extra-virgin olive oil

Steps:

  • Whisk together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.
  • Heat the grill to high.
  • Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes.
  • While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.

GRILLED SALMON AND MUSTARD HERB VINAIGRETTE



Grilled Salmon and Mustard Herb Vinaigrette image

Provided by Food Network

Time 25m

Yield 1 serving

Number Of Ingredients 13

4 ounces salmon
Olive oil
3/4 ounce Herb Vinaigrette, recipe follows
2 ounces mesclun greens
3 ounces chickpeas
1.5 ounces cucumber slices
12 ounces orange segments
1/2 each shredded scallion
2 sprigs dill leaves
1/4 teaspoon mustard
1/4 teaspoon olive oil
1/4-ounce red wine vinegar
Salt and pepper

Steps:

  • Preheat a grill.
  • Lightly coat the salmon with oil and grill to desired doneness.
  • Lightly toss the dressing with greens, chickpeas, and cucumbers and place on a plate. Place the salmon on top. Arrange the orange segments around artistically and then sprinkle with scallions.
  • Lightly chop the dill leaves and place in a bowl. Whisk in mustard and olive oil. Then add red wine vinegar and a pinch of black pepper and salt.

GRILLED SALMON MUSTARD MINT SAUCE



GRILLED SALMON MUSTARD MINT SAUCE image

Categories     Fish     Quick & Easy

Yield 6 people

Number Of Ingredients 6

1 1/2 Tbsp Dijon Mustard
1 1/2 Tbsp coarse grain Dijon
3 Tbsp white wine vinegar
1/4 C firmly packed fresh mint leaves
3/4 C Olive Oil
2 1/2 lb. salmon filets

Steps:

  • Place first 4 ingredients in food processor and with motor running slowly add olive oil grill salmon filets

GRILLED SALMON WITH DILLED MUSTARD GLAZE



Grilled Salmon With Dilled Mustard Glaze image

The sugar and dill in this glaze is used to cure gravlax by Scandinavian-Americans in Minnesota, but the combination works just as well on the grill. This is a "Staff Favorite" at Food & Wine Magazine. This recipe also works well in the oven. The lightly caramelized sweet mustard glaze and rich, smoky flavors here will find echoes in an oak-aged Chardonnay.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 33m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon yellow mustard seeds
1/4 cup mayonnaise
1/4 cup whole grain mustard
1 tablespoon dill, finely chopped
1 1/2 teaspoons fresh lime juice
1 1/2 teaspoons dark brown sugar
fresh ground pepper
vegetable oil, for the grill
2 lbs salmon fillets, skin on (One, 2-pound Salmon Fillet, skin on)
1 tablespoon olive oil
salt

Steps:

  • Toast mustard seeds over moderate heat until they darken and begin to pop, about 2 minutes. Transfer to a plate and set aside.
  • In a mixing bowl, whisk mayonnaise with mustard, dill, lime juice and brown sugar. Season with pepper. Set Aside.
  • Light a gas grill and lightly brush grate with oil.
  • Run your fingers over the salmon fillet, feeling for bones. Use tweezers to remove any bones you find.
  • Brush skin side of salmon with olive oil and season with salt and pepper.
  • Place fillet on grill, skin side down, and spread the mustard glaze over the fish. Sprinkle with mustard seeds.
  • Close grill and cook over moderate heat until glaze is golden and salmon is nearly opaque, about 25 minutes. Check on salmon and make sure skin does not begin to char. If skin does char move to cooler part of grill and reduce heat.
  • Transfer the salmon to a platter and serve hot or at room temperature.

Nutrition Facts : Calories 381.4, Fat 17.4, SaturatedFat 2.5, Cholesterol 122, Sodium 432.8, Carbohydrate 7.6, Fiber 0.9, Sugar 3.3, Protein 46.8

WHOLE GRILLED SALMON WITH MUSTARD AND DILL



Whole Grilled Salmon With Mustard and Dill image

Provided by Florence Fabricant

Categories     dinner, main course

Time 45m

Yield 8 to 12 servings

Number Of Ingredients 9

1 cup finely chopped fresh dill
1/3 cup whole-grain mustard
2 tablespoons white-wine vinegar
1 salmon about 4 1/2 pounds, boned with head and tail left on
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 1/2 teaspoons sugar
Salt and freshly ground black pepper to taste
Dill sprigs for garnish

Steps:

  • Mix together one-half cup of the dill, two tablespoons of the mustard and the vinegar. Spread the fish open and rub this mixture over the flesh. Close the fish up and secure the edge, using slender skewers or sewing it with heavy thread. Rub the skin of the fish with one tablepoon of the oil, cover loosely and allow to marinate in the refrigerator for one hour.
  • Meanwhile prepare the sauce. Combine the remaining dill and mustard in a small mixing bowl. Beat in one-third cup olive oil, the lemon juice and sugar. Season to taste with salt and pepper.
  • Preheat grill to very hot. Oil a fish basket large enough to hold the fish or oil your racks. If you do not have this equipment you can also use a well-oiled double-sheet of heavy-duty foil into which you have punched holes with a fork.
  • Grill the fish 10 minutes on each side, or a little longer, depending on the intensiy of the heat. For best results, you should cook the fish with the grill covered for about half the cooking time. You will be able to turn the fish only once either by turning the basket or by lifting the fish off the rack with a couple of large spatulas. You can also turn it by just turning the foil package. Before turning it, brush some oil on the skin. After turning it, you may find that some of the skin has stuck to the grill despite your best efforts. Don't worry. The second side, which will be turned up for serving should brown nicely and not stick at all. The fish is done when a wooden skewer or toothpick inserted in the center meets little or no resistance. Do not overcook the fish.
  • When the fish is done, place it on heavy-duty foil. Roll it onto a serving plate so the bottom side of the fish is on top. Remove the skewers or trussing and decorate with sprigs of dill. Serve the fish hot or at room temperature with the sauce on the side.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 16 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 162 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED SALMON WITH DIJON MUSTARD



Grilled Salmon with Dijon Mustard image

Get ready for grilling season with salmon steaks. This recipe pairs grilled salmon with a Dijon mustard sauce for a delicious weeknight entree.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 5

1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2 Tbsp. GREY POUPON Dijon Mustard
1/4 tsp. black pepper
4 small salmon steaks (1 lb.), 1 inch thick
3/4 lb. sugar snap peas, trimmed

Steps:

  • Heat grill to medium-high heat.
  • Mix first 3 ingredients until blended. Reserve half for later use; brush fish with remaining mayo mixture.
  • Grill fish 14 to 16 min. or until fish flakes easily with fork, turning after 8 min.
  • Meanwhile, bring 2 inches water to boil in large saucepan. Place peas in steamer basket; place over boiling water. Cover; cook 5 min. or until peas are crisp-tender.
  • Place fish on plate; drizzle with reserved mayo mixture. Serve with peas.

Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g

GRILLED SALMON WITH BASIL AND MINT



Grilled Salmon with Basil and Mint image

Categories     Quick & Easy     Lemon     Lime     Mint     Basil     Salmon     Summer     Grill/Barbecue     Gourmet

Yield Makes 6 servings

Number Of Ingredients 7

6 (1/4-inch-thick) lemon slices
6 (1/4-inch-thick) lime slices
1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil
6 (1-inch-thick) pieces salmon fillet with skin (6 oz each)
Fine sea salt to taste
1 cup loosely packed fresh basil, thinly sliced
3/4 cup loosely packed fresh mint, thinly sliced

Steps:

  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.
  • Brush both sides of citrus slices with 1/2 tablespoon oil, then brush fish all over with 1 tablespoon oil and season with sea salt and pepper.
  • Grill citrus slices, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until grill marks appear, 2 to 3 minutes total. Transfer citrus slices to a plate, then, if using a gas grill, reduce heat to moderate. Grill fish, skin sides down, covered only if using a gas grill, until skin is crisp, 3 to 4 minutes. Turn each piece of fish onto 1 side and grill 1 minute. Turn over onto opposite side and grill until fish is just cooked through, 2 to 3 minutes more. Transfer fish to a platter and keep warm, covered loosely with foil.
  • Heat basil and mint in remaining 1/4 cup oil in a heavy skillet over moderate heat, stirring, until herbs are just wilted, about 1 minute.
  • Serve fish with herbed oil and top with citrus slices.

LIME-MARINATED GRILLED SALMON



Lime-Marinated Grilled Salmon image

The fresh lime juice and mustard add a nice tang to this moist and flaky grilled salmon. I came up with this marinade after tasting something similar at a friend's house and it is now one of our favorite ways to do fish. You may also use other firm fish steaks instead of salmon; halibut, tuna and swordfish all work well.

Provided by whodunitrdr

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Steak Recipes

Time 1h20m

Yield 4

Number Of Ingredients 8

¼ cup fresh lime juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
¼ teaspoon ground ginger
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
⅛ teaspoon black pepper
4 salmon steaks

Steps:

  • Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
  • Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
  • Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

Nutrition Facts : Calories 311.4 calories, Carbohydrate 2.1 g, Cholesterol 83.7 mg, Fat 19.8 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 3.8 g, Sodium 144.1 mg, Sugar 0.3 g

GRILLED SALMON WITH MUSTARD DILL SAUCE



Grilled Salmon With Mustard Dill Sauce image

Make and share this Grilled Salmon With Mustard Dill Sauce recipe from Food.com.

Provided by Oolala

Categories     Very Low Carbs

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

4 lbs salmon fillets
1/2 cup plain yogurt
2 tablespoons mayonnaise
1/4 cup Dijon mustard
1 tablespoon dill, minced
1 tablespoon lemon juice
dill sprigs

Steps:

  • Placed rinsed salmon in a shallow baking dish with skin side down.
  • Combine all ingredients for sauce in a small bowl and whisk until well blended.
  • Brush fish lightly with sauce on both sides and let reach room temperature while preparing grill.
  • Over a medium fire, grill fish for 7-10 minutes on a side, or until fish is flaky.
  • Arrange salmon on a serving platter and spoon remaining sauce over pieces.
  • Garnish with dill and serve.

SALMON WITH MINT SAUCE



Salmon with Mint Sauce image

Citrus zest and a creamy mint sauce enhance the flavor of salmon fillets.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 9

3/4 cup plain fat-free yogurt
1 tablespoon chopped fresh or 1 teaspoon dried mint leaves
1 tablespoon fat-free mayonnaise or salad dressing
1 tablespoon grated orange peel
1 clove garlic, finely chopped
1 1/2 lb salmon fillets, cut into 8 serving pieces
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • To make sauce, in small bowl, mix yogurt, mint, mayonnaise, orange peel and garlic until well blended. Cover and refrigerate at least 1 hour but no longer than 2 days.
  • Set oven control to broil. Spray broiler pan rack with cooking spray. Sprinkle salmon with lemon peel, salt and pepper. Place salmon on rack in broiler pan.
  • Broil with tops about 4 inches from heat 5 to 6 minutes or until salmon flakes easily with fork. Serve with sauce.

Nutrition Facts : Calories 135, Carbohydrate 3 g, Cholesterol 55 mg, Fiber 0 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg

GRILLED SALMON WITH MUSTARD ORANGE MARINADE



Grilled Salmon With Mustard Orange Marinade image

Dijon, orange juice and scallions, most of which are in your fridge. Easy, low in carbs and so delish. I found this on the eating well website. Hope you enjoy. Original recipe called for 2 T. dijon, we have chosen to cut back to 1 tablespoon and love it that way. Sometimes we broil in the oven and to keep the steaks moist, I add some of the leftover marinade about half way through broiling.

Provided by BakinBaby

Categories     Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon Dijon mustard
4 tablespoons orange juice
1 tablespoon minced scallion
4 (5 ounce) salmon steaks
salt and pepper

Steps:

  • Preheat grill.
  • Stir together mustard, orange juice and scallions in a shallow dish. Add salmon, turn to coat both sides.
  • Cover with plastic wrap and marinate in refrigerator for 15 minutes.
  • Oil the grill rack, cook salmon just until it is opaque in the center (about 5 minutes per side).
  • Season with salt and pepper.

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Top Asked Questions

How do you cook salmon fillet with mustard sauce?
While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.
How to cook Honey Mustard salmon on the grill?
Cover tightly with foil (this will help the salmon cook evenly and quickly without drying out). Once baked for about 15 to 20 minutes, uncover and place under the broiler super briefly (about 2 to 3 minutes). Grilled honey mustard salmon. For the grill option, your gas grill can be set to a medium-high temperature (around 400 degrees F).
How to cook salmon on the grill with vinegar?
Directions. Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes. While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine.
What are the best grilled salmon sauces?
A mustard, soy sauce, olive oil and garlic marinade becomes a sauce for your grilled salmon, after you’re finished with the cooking process. The entire recipe comes together in just over half an hour, for a simple salmon entree to go alongside your favorite Asian rice dish or salad. But maybe you’re in the mood for Italian, not Asian, tonight.

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