Grilledsalmonwithmustarddillsauce Recipes

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DILL-MUSTARD GRILLED SALMON



Dill-Mustard Grilled Salmon image

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

1 tablespoon chopped fresh dill
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup mayonnaise
1 1/2 lbs fresh salmon fillets
vegetable oil cooking spray

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.

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

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.

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 DILL-MUSTARD SALMON



Grilled Dill-Mustard Salmon image

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

1 tablespoon chopped fresh dill
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup mayonnaise
1 (1 1/2-lb.) fresh salmon fillet
Nonstick cooking spray

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 MUSTARD-MOLASSES GLAZE



Grilled Salmon with Mustard-Molasses Glaze image

Make and share this Grilled Salmon with Mustard-Molasses Glaze recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup coarse grain mustard
1/2 cup molasses
1/4 cup red wine vinegar
6 (4 1/2 ounce) salmon fillets
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Whisk together first 3 ingredients in a medium bowl.
  • Sprinkle fillets with salt and pepper.
  • Brush with half of mustard mixture.
  • Grill, covered with grill lid, over high heat 4-5 minutes on each side or until fish flakes with a fork.
  • Baste with remaining mustard mixture.

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