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Ingredients 0/8
Why This Dish Is So Special
Full of bright, zesty flavors that complement the rich, buttery taste of salmon. It’s quick to prepare and perfect for a healthy weeknight dinner. Plus, the combination of Dijon mustard and lemon pepper adds a nice tangy kick without overpowering the fish.
Helpful Kitchen Tips
- Make sure the grill is hot before placing the salmon to get nice grill marks and prevent sticking.
- Oil the grill grates or brush the fish with a little oil to keep it from sticking.
- Cook the salmon skin-side down first to help hold the fish together and get a crispy texture.
- Oil the grill grates or brush the fish with a little oil to keep it from sticking.
- Cook the salmon skin-side down first to help hold the fish together and get a crispy texture.
Step 1
In a resealable plastic bag, mix together the mustard, olive oil, lemon juice, lemon pepper, dill, black pepper, and garlic salt. Add the salmon fillets, seal the bag, and gently toss everything around to coat the fish well. Pop the bag in the fridge and let the salmon soak up the flavors for about two hours.
Step 2
When you’re ready to cook, preheat your grill to medium-high and brush the grate lightly with oil to prevent sticking. Place the salmon on the grill skin-side down and cook for about 3 to 4 minutes. Carefully flip the fillets and grill for another 3 to 4 minutes, or until the fish flakes easily with a fork and is cooked to your liking. Serve hot and enjoy!
Serving Inspiration
Serve with a light side salad or steamed vegetables to keep the meal fresh and balanced. Roasted potatoes or quinoa also pair well to add some heartiness. A wedge of lemon on the side can enhance the citrus flavor even more.
Proper Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently to avoid drying out the salmon, or enjoy cold on a salad the next day. Avoid freezing cooked salmon, as it can change the texture.
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