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Nutrition Facts
Serving Size 1 (267g) Recipe makes 4 servings
Calories 381
Calories from Fat 156		(41%)
Amount Per Serving		%DV
	Total Fat 17.4g	26%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 6.8g
	Polyunsaturated Fat 6.3g
	Trans Fat 0.0g
Cholesterol 122mg		40%
Sodium 432mg		18%
Potassium 787mg		22%
Total Carbohydrate 7.6g		2%
	Dietary Fiber 0.9g	3%
	Sugars 3.3g
Protein 46.8g		93%
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Australia Fare / Waitangi Day Menu

kiwidutch

Grilled Salmon With Dilled Mustard Glaze

Recipe #133080 | 33 min | 8 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: NcMysteryShopper
Aug 10, 2005

The sugar and dill in this glaze is used to cure gravlax by Scandinavian-Americans in Minnesota, but the combination works just as well on the grill. This is a "Staff Favorite" at Food & Wine Magazine. This recipe also works well in the oven. The lightly caramelized sweet mustard glaze and rich, smoky flavors here will find echoes in an oak-aged Chardonnay.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon yellow mustard seeds
1/4 cup mayonnaise
1/4 cup whole grain mustard
1 tablespoon dill, finely chopped
1 1/2 teaspoons fresh lime juice
1 1/2 teaspoons dark brown sugar
fresh ground pepper
vegetable oil, for the grill
2 lbs salmon fillets, skin on (One, 2-pound Salmon Fillet, skin on)
1 tablespoon olive oil
salt

Directions

1
Toast mustard seeds over moderate heat until they darken and begin to pop, about 2 minutes. Transfer to a plate and set aside.
2
In a mixing bowl, whisk mayonnaise with mustard, dill, lime juice and brown sugar. Season with pepper. Set Aside.
3
Light a gas grill and lightly brush grate with oil.
4
Run your fingers over the salmon fillet, feeling for bones. Use tweezers to remove any bones you find.
5
Brush skin side of salmon with olive oil and season with salt and pepper.
6
Place fillet on grill, skin side down, and spread the mustard glaze over the fish. Sprinkle with mustard seeds.
7
Close grill and cook over moderate heat until glaze is golden and salmon is nearly opaque, about 25 minutes. Check on salmon and make sure skin does not begin to char. If skin does char move to cooler part of grill and reduce heat.
8
Transfer the salmon to a platter and serve hot or at room temperature.

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Featured Reviews for This Recipe

From: cyaos

On Oct 18, 2008

This was a really good dish that complimented the salmon rather than overwhelming it. I served this with rice and green beans and my boyfriend loved it. I didn't even change anything which is rare for me. Thanks for posting a keeper!

0 people found this review helpful

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From: Andrea in NH

On Dec 7, 2007

DH isn't a fish person but this is so good that he asked for a second helping. I baked this at 400 for 15 mins.

1 person found this review helpful

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From: bluemoon downunder

On Sep 16, 2005

For the 2005 Zaar World Tour, one of the Scandinavian meals I have made, comprised this salmon dish served with Maité’s Scandinavian Cucumber salad Scandinavian Cucumber Salad and Maité’s Brunede Kartofler Brunede Kartofler. All delicious recipes in themselves but unless you are showcasing Scandinavian cuisine – that was my excuse – rather TOO rich and creamy to be served for the one meal! Not that anyone complained! Because it has its own really delicious mustard sauce, a simpler salad and potato dish would more effectively complement this salmon dish. This was great way to cook and serve salmon. The sauce really enhanced the salmon rather than stealing the show as sauces are too often inclined to do. A recipe really worth trying!

3 people found this review helpful

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From: vacationgal

On Jun 15, 2006

First, it was GREAT. I had to use spicy brown mustard and dried dill because that was all I had. I also baked mine in the oven this time. My friend who HATES salmon, loved it!

2 people found this review helpful

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Read all 13 reviews