For someone who does A LOT of recipe recreations, this is probably one of the ones I remake the most!
This salmon is so easy and simple and it cooks up so quickly that it can be made for a weekday dinner! I’ve gotten many comments that this sauce is creamier and more delicious so I would highly recommend you give this a try!
How To Serve This Grilled Dijon Salmon
I served this like the Cactus Club with Asparagus and Mashed Potatoes, but this is such a great dish, I also love serving it with Bok Choy and some creamy Udon pasta!
Grilled Dijon Salmon Tips
Use half the amount of soy sauce to start if you don’t like it salty! This is supposed to be paired with the salmon that is not salty but if you want to use this sauce for other things I suggest using half especially if you like to season your salmon before hand.
The Cactus Club cooks this on the grill but a pan fry or air fry would be great too!
Add the dill JUST before taking it off the grill if you don’t like it to burn!
The Grilled Dijon Salmon Recipe
Ingredients
Makes 2 Servings 2 Fillets of Salmon 1 Tbsp Olive Oil Sprinkle of Garlic Powder Pinch of Salt and Pepper 1 Tbsp Fresh Dill 1.5 Lemons (1 Tsp Lemon Juice for the salmon and a lemon cut in half for the grill) Dijon Sauce 2 Tbsp Salted Butter 1 Tsp Rice Vinegar 1 Tsp Dijon Mustard 1 Tsp Soy Sauce 1/2 Tsp Miso Paste Optional: Splash of Milk/CreamInstructions
- 1. Preheat the grill to medium-high heat.
- 2. Cut the whole lemon in half. Save half the lemon and set aside.
- 3. Pat dry the salmon fillets and on both sides sprinkle on the olive oil, garlic powder, salt and pepper and squeeze a bit of lemon juice from half the lemon. Do not add in the dill just yet.
- 4. Grill the salmon fillets, skin-side down, for 5-6 minutes, or until the skin is crispy and the flesh is cooked through. Once the salmon is almost done cooking, take the other halves of the lemons and put them in the grill as well.
- 5. In a small saucepan, melt the butter over medium heat. Add the rice vinegar, dijon mustard, soy sauce, and miso paste. Whisk to combine and cook for 1-2 minutes until the sauce thickens slightly.
- 6. If desired, add a splash of cream or milk to the sauce and stir until well combined. Adjust the consistency to your liking.
- 7. Once the salmon is done, remove it from the grill and transfer to a serving plate. Pour on the the salmon with the dijon sauce, sprinkle with fresh dill, and serve with the grilled lemons on the side.
- 8. Optional: Serve with roasted asparagus and mashed potatoes on the side and enjoy!
Your salmon recipe list the ingredients correctly but it gets to steps it’s completely different ingredients … something with chicken, can you fix it please?
Sorry it’s been fixed!
The instructions are wrong here they’re for a different recipe could you fix it??
Sorry it’s been fixed!
Why am I cooking chicken breast for a salmon recipe
Sorry it was a glitch that linked the wrong recipe, it has been fixed!
Hi Kim, it still links as chicken recipe and not salmon. Would love to make this delicious recipe! Thank you!