Grilled Salmon With Mustard & Herbs

Millions of Christians around the globe are observing Good Friday tomorrow by not eating meat. We’ve got a mouthwatering salmon recipe you could easily find in the best of restaurants. The salmon cooks over a bed of lemon and fresh herbs to infuse it with flavor and keep the fish tender and moist. This recipe has a blend of thyme, tarragon and oregano, but any of your favorite herbs will work as well.



  • 2 lemons; 1 thinly sliced, and 1 lemon cut into wedges for garnish
  • 20-30 sprigs mixed fresh herbs, plus extra 2 tablespoons chopped, divided
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 1 tablespoon Dijon mustard
  • 1 lb. center-cut salmon, skinned (See Tip Below)


  1. Preheat oven to 350°.
  2. Arrange lemon slices in two layers in the center of a glass 9 x 13 x 2 baking dish. Spread herb sprigs over the lemons. With the side of a chef’s knife, mash garlic with salt to form a paste. Transfer to a small dish and stir in mustard and the remaining 2 tablespoons chopped herbs. Spread the mixture over both sides of the salmon. Place the salmon on the herb sprigs.
  3. Place dish in the oven and cook until the salmon is opaque in the center, 18 to 24 minutes. Cut the salmon into 4 portions and serve with lemon wedges (discard herb sprigs and lemon slices). Garlic Quinoa & Parmesan Cheese and Roasted Asparagus would be fabulous sides for this dish!

Tips & Notes

  • Tip: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.


Per serving: 212 calories; 12 g fat (2 g sat, 4 g mono); 67 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 23 g protein; 0 g fiber; 261 mg sodium; 428 mg potassium.


Thanks to Eating/

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