GRILLED DILL-MUSTARD SALMON
Looking for a seafood dinner? Then check out this grilled salmon spread with dill and mustard mixture - ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- GRILL DIRECTIONS: Heat grill. In small bowl, combine dill, mustard and honey; mix well. Place 2 tablespoons mustard mixture in small bowl; stir in mayonnaise until well blended. Refrigerate sauce until serving time. Reserve remaining mustard mixture for brushing on salmon.
- When ready to grill, spray skin side of salmon with nonstick cooking spray. Place salmon, skin side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Spoon reserved mustard mixture onto salmon, spreading evenly; cover grill. Cook 10 to 15 minutes or until fish flakes easily with fork. Serve mayonnaise-mustard sauce mixture with salmon.
Nutrition Facts : Calories 290, Carbohydrate 3 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 3 g
GRILLED SALMON WITH LEMON-DILL SAUCE
Provided by Food Network
Time 25m
Yield 4 Servings
Number Of Ingredients 12
Steps:
- 1.Spray a grill grate with cooking spray or brush with oil.
- 2.Heat a gas or charcoal grill.
- 3.Brush the top of the salmon with the olive oil; sprinkle with the salt and pepper.
- 4.Grill over medium heat, skin side up, for 3 minutes.
- 5.Using a broad spatula, turn the fish over; grill for 5 to 7 minutes or until the salmon flakes easily with a fork.
- 6.Meanwhile, in a medium bowl, mix all of the remaining ingredients. Serve the sauce over salmon.
CEDAR PLANK-GRILLED SALMON WITH GARLIC, LEMON AND DILL
Steps:
- Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
- When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
- Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 1.1 g, Cholesterol 82.6 mg, Fat 26.4 g, Fiber 0.2 g, Protein 29.2 g, SaturatedFat 4.7 g, Sodium 662.5 mg
GRILLED SALMON WITH DILL SAUCE
A quick, tasty dill sauce that compliments grilled salmon.
Provided by Desertdutchman
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Mix mayonnaise, dill, mustard, and brown sugar in a bowl. Spread vegetable oil over salmon skin.
- Grill salmon skin-side down on preheated grill. Spread mayonnaise mixture over top of salmon and cook until salmon is easily flaked with a fork, 6 to 12 minutes.
Nutrition Facts : Calories 411.5 calories, Carbohydrate 3.5 g, Cholesterol 66.2 mg, Fat 35.1 g, Protein 19.9 g, SaturatedFat 5.8 g, Sodium 336.7 mg, Sugar 1.8 g
GRILLED SALMON WITH DIJON MUSTARD
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
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 SANDWICH WITH DILL SAUCE
Steps:
- Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Evenly coat the salmon with the olive oil.
- Cook the salmon on the preheated grill with the skin side down for about 5 minutes before flipping and cooking on the other side until the skin can easily be lifted off the flesh, about 5 minutes more. Flip the salmon once more and continue cooking until the salmon flakes easily with a fork, another 2 to 3 minutes.
- Whisk the mayonnaise, dill, and lemon zest together in a small bowl; divide between 2 of the toasted bread slices. Top each with 1 portion of cooked salmon, 2 tomato slices, 2 bacon slices, 1 lettuce leaf, and a remaining slice of toasted bread.
Nutrition Facts : Calories 930.9 calories, Carbohydrate 29.6 g, Cholesterol 145.2 mg, Fat 67 g, Fiber 2.2 g, Protein 50.7 g, SaturatedFat 12.6 g, Sodium 1079.3 mg, Sugar 4.1 g
DILL-MUSTARD GRILLED SALMON
We love salmon in our house and with my new George Foreman grill we have been enjoying grilled foods during the winter.
Provided by Audrey M
Categories High Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix together dill, mustard and honey.
- Next, stir in mayonnaise and 2 Tablespoons of mustard until blended well.
- This will be the sauce used after salmon is grilled.
- Refrigerate until needed.
- I use my George Foreman but if using a regular grill I suggest spraying the skin side of the salmon with vegetable spray so it doesn't stick to grill.
- Brush top of salmon with reserved mustard.
- Grill for 10 to 15 minutes or until salmon begins to flake.
- When done, serve with dill sauce.
WHOLE GRILLED SALMON WITH MUSTARD AND DILL
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 8 to 12 servings
Number Of Ingredients 9
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 DILL AND MUSTARD SEEDS
I recently came across this little goodie on the Homemakers Magazine website. A great weeknight recipe as it is ready in less than 15 minutes, but it is also worthy to be served at a dinner party.
Provided by Irmgard
Categories Canadian
Time 13m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the mayonnaise, yogurt, mustard seeds, cayenne, cumin, dill, salt and lemon juice in a large bowl.
- Add the salmon to the mixture and turn to coat evenly.
- Preheat the grill to medium-high (or preheat the broiler.).
- Grill the salmon, skin side up, for 3 to 4 minutes.
- Turn and cook for 3 to 4 minutes longer or just until the middle of the salmon is opaque when pierced with a small knife.
- Transfer to a serving platter or individual plates.
Nutrition Facts : Calories 243.1, Fat 9.6, SaturatedFat 1.5, Cholesterol 90.4, Sodium 475.7, Carbohydrate 3.4, Fiber 0.2, Sugar 0.9, Protein 34.1
GRILLED SALMON WITH MAPLE-DILL GLAZE
Steps:
- WHISK together mustard, vinegar, syrup, garlic, dill weed and salt in small bowl. Gradually whisk in oil. Place 3 tablespoons glaze in a resealable food storage bag with salmon. Marinate 1 hour in refrigerator.
- BRUSH grill pan with oil and heat over medium-high heat. Once grill is hot, place fillets, skin side up, in pan. Cook 10 to 12 minutes, turning once or until fish is opaque throughout. Place 3 tablespoons glaze in a small bowl. Brush the fillets with glaze during the last few minutes of cooking.
- COOK vegetable blend according to package directions. Drain if necessary. Divide vegetables evenly onto 4 dinner plates. Center fillets over vegetables. Serve drizzled with remaining warmed glaze.
CEDAR PLANKED SALMON WITH DILL
Grilled on a cedar plank! You must try this.
Provided by Gay Seither
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h30m
Yield 4
Number Of Ingredients 7
Steps:
- Soak cedar plank in water for at least 1 hour.
- Preheat grill for indirect cooking over medium heat.
- Mix Dijon mustard, mayonnaise, lemon juice, lemon zest, dill, and garlic in a bowl.
- Arrange salmon on soaked cedar plank and spread mustard mixture over salmon.
- Place cedar plank on the cooler side of the grill; cook until salmon is easily flaked with a fork, 25 to 30 minutes.
Nutrition Facts : Calories 515.6 calories, Carbohydrate 8.9 g, Cholesterol 124.4 mg, Fat 36.3 g, Fiber 0.7 g, Protein 36.2 g, SaturatedFat 5.8 g, Sodium 993.3 mg, Sugar 0.3 g
GRILLED SALMON WITH MUSTARD DILL SAUCE
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
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.
GRILLED SALMON WITH DILLED MUSTARD GLAZE
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
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
PAN-GRILLED SALMON WITH LIME AND DILL
This recipe is a result of a pregnancy craving for salmon on a day when I didn't have much time to cook; serve with boiled potatoes or rice and a microwaved veggie for a quick, easy dinner. It turns out juicy and moist, although firm-- just the way I like it! The mayonnaise-coating method is a favorite of my dad's for grilling fish, and I like to pan-grill on cold days. I also love the tastes of lime and dill with salmon, so there you are!
Provided by ketchupqueen
Categories < 30 Mins
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse salmon and pat dry. Remove any bones that are sticking out.
- Rinse limes.
- Put 3/4 cup mayonnaise in medium bowl.
- Cut limes in half. Ream juice of limes into bowl.
- Mix with whisk or fork until smooth, taking care to remove any seeds that get in the bowl. If necessary, add more mayonnaise until mixture is consistency of a smooth, fairly thin cream sauce WITH NO LUMPS.
- When mixture is smooth, add dill to taste. Crumple between fingers before adding to release extra flavor. Add salt to taste. Mix until dill and salt are evenly distributed.
- Add salmon to mayonnaise-lime mixture.
- Prepare a nonstick frying pan: spray with non-stick cooking spray and place on stove over medium-high heat.
- When pan is hot, carefully place salmon in pan. (If you are doing more than two steaks, you may need to do this in shifts, two at a time.) With a pastry brush, brush additional mayonnaise-lime mixture over the top surface and sides of the salmon periodically.
- When salmon is opaque about halfway through and lightly browned (about 2 to 4 minutes), brush salmon once more and flip.
- Brush sides a few more times, then allow to cook through (about 2 to 3 more minutes.) Salmon is done when opaque and firm all the way through the thickest part.
- Remove salmon from pan and serve while very hot!
GLAZED SALMON FILLETS WITH DILL MUSTARD SAUCE
Steps:
- Make glaze and sauce:
- In a bowl whisk together vinegar, mustard, and brown sugar. Whisk in oil in a stream until emulsified and season with pepper and salt. Mixture may be made 3 days ahead and chilled, covered. Bring mixture to room temperature and whisk before proceeding. Transfer 3/4 cup mixture to a small bowl and stir in soy sauce to make glaze. Whisk dill into remaining mixture to make sauce.
- Preheat broiler and grease a broiler pan or jelly-roll pan.
- Rinse salmon fillets and pat dry. Arrange fillets, skin sides down, in pan. (Cook 1 at a time if broiler is small.) Brush salmon with glaze and season with pepper and salt. Broil salmon 3 to 4 inches from heat about 8 minutes, or until just cooked through.
- Serve salmon warm or at room temperature with sauce.
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- In a dry skillet, toast the mustard seeds over moderate heat until they darken and begin to pop, about 2 minutes. Transfer to a plate. In a bowl, whisk the mayonnaise with the mustard, dill, lime juice and brown sugar. Season with pepper.
- Light a gas grill. Lightly brush the grate with oil. Run your fingers over the salmon fillet, feeling for bones; use sturdy tweezers to remove any you find.
- Brush the skin side of the salmon with the olive oil and season generously with salt and pepper. Set the fillet on the grill, skin side down, and spread the mustard glaze over the fish. Sprinkle with the toasted mustard seeds. Close the grill and cook over moderate heat until the glaze is golden and the fish is nearly opaque, about 25 minutes. If the skin begins to char, reduce the heat to low and move the fish to a cooler part of the grill. Transfer the salmon to a platter and serve hot or at room temperature.
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