👩🍳 Instructions
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1
Remove salmon from the refrigerator 15-20 minutes before cooking to bring it closer to room temperature. Pat the fillets very dry with paper towels.
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2
Brush both sides of the salmon with olive oil. Season evenly with garlic powder, salt, and black pepper.
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3
Prepare the Dijon sauce: In a small bowl, whisk together the Dijon mustard, mayonnaise, fresh lemon juice, honey (or maple syrup), chopped fresh dill, minced garlic, and optional Worcestershire sauce. Taste and adjust salt and pepper if needed.
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4
Preheat your grill or grill pan to medium-high heat. Ensure the grates are clean and well-oiled to prevent sticking.
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5
Place the salmon fillets on the hot grill, skin-side down if applicable. Cook for 4-6 minutes per side, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork. Cooking time will vary based on thickness.
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6
Carefully remove the grilled salmon from the grill and transfer to a serving platter. Let it rest for 2-3 minutes.
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7
Spoon the prepared Dijon mustard sauce generously over the grilled salmon and serve immediately.
💡 Notes
For best results, use fresh salmon and fresh lemon juice. The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This recipe also works well with pan-seared or baked salmon if a grill isn't available. Pair with roasted vegetables, rice, or a fresh green salad.
🥗 Nutrition (per serving)
Calories
410 kcal
Protein
38g
Total Fat
27g
Saturated Fat
5g
Carbs
4g
Fiber
0g
Sugar
2g
Sodium
480mg
Cholesterol
100mg