Grilled Dijon Salmon Recipe | Chef’s Kitchen with Chef Greg

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard offers a similar tang with added texture.

fresh dill

🥗Healthier: parsley

💰Cheaper: dried dill

Parsley is a versatile herb that can substitute fresh dill in flavor.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup provides sweetness with a lower glycemic index.

Cut the salmon fillet into equal portions, leaving the skin on.

Prepare the seasoning mix by combining Dijon mustard, tamari, and olive oil in a bowl.

Let the salmon sit in the seasoning mix for 2-3 minutes.

Preheat the grill to high heat.

Place the salmon skin-side down on the hot grill.

Cook the salmon for about 2-3 minutes until it naturally releases from the grill.

Use a spatula to slide under the salmon and check if it can be turned.

Turn the salmon over and check the internal temperature with a meat thermometer, aiming for 130°F before resting.

Prepare the Greek yogurt and herb sauce by mixing together 1/2 cup sour cream, 1/2 cup Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon fresh chopped dill, 1 tablespoon fresh chopped chives, a couple of tablespoons of olive oil, and a pinch of salt.

Finish the salmon with melted butter, garlic, and chervil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens