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
1 Tbsp Dill
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/Cream
Instructions
- Cut the skinless, boneless chicken breast or thighs into bite size strips.
- In a bowl, mix together the pepper, garlic powder, chicken bouillon powder, oyster sauce, Chinese cooking wine, and potato starch into add it into the chicken.
- To make the sweet chili sauce, mix together the water, rice vinegar, honey, minced ginger, minced garlic, and cornstarch in a saucepan. Bring the mixture to a boil, stirring constantly, then reduce the heat to low and simmer for 2-3 minutes or until the sauce has thickened.
- To make the Korean vinegar, mix together the rice vinegar, gochujang, honey, and lemon juice in a small bowl.
- To make the spicy yogurt, mix together the plain yogurt, mayonnaise, garlic powder, lemon juice, smoked paprika, cayenne pepper, rice vinegar, and dill in a small bowl.
- Divide the chicken mixture evenly among the lettuce leaves (It should be about 3-4 Wraps depending on how big your lettuce is). Top each lettuce wrap with wonton strips, peanuts, cilantro, and green onions.
- Drizzle the sweet chili sauce and Korean vinegar over the top of the wraps. Serve with the spicy yogurt on the side. 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?
The instructions are wrong here they’re for a different recipe could you fix it??