Ingredients:

  • 4 (6-ounce / 170g) salmon fillets, skin on or skinless
  • 1 tablespoon olive oil (for prepping the fish)
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon black pepper, divided
  • 3 tablespoons good quality Dijon Mustard
  • 2 tablespoons fresh lemon juice
  • 4 cloves garlic, minced (or 1 tbsp jarred minced garlic)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon finely chopped fresh dill (optional)
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional)

Instructions:

  1. In a small bowl, whisk together the Dijon mustard, lemon juice, minced garlic, olive oil, parsley, dill, oregano, and red pepper flakes (if using).
  2. Set aside about 1 tablespoon of the mixture to use as a finishing glaze later.
  3. Pat the salmon fillets completely dry using paper towels. Brush all sides of the fillets with the remaining Dijon Herb Marinade mixture, ensuring they are thoroughly coated. Let the seasoned salmon rest at room temperature for 15 minutes while preparing the grill (optional step for flavor).
  4. Preheat your grill to medium-high heat (about 400°F - 450°F / 200°C - 230°C). Clean the grill grates thoroughly. Once clean and hot, use a paper towel dipped in high smoke point oil held with tongs to heavily oil the hot grates. This prevents sticking.
  5. Place the salmon fillets skin-side down (or the presentation side down if skinless) onto the prepared, oiled hot grates. Grill undisturbed for 6-8 minutes. Do not attempt to flip until the salmon releases easily from the grates.
  6. Carefully flip the salmon. Brush the exposed, cooked side with the reserved 1 tablespoon finishing glaze. Continue grilling for another 4-6 minutes, or until the thickest part of the fillet reaches an internal temperature of 145°F (63°C).
  7. Remove the grilled salmon from the grill and serve immediately.