Whole Grilled Salmon With Mustard and Dill
Updated Oct. 11, 2023
- Total Time
- 45 minutes
- Prep Time
- 20 minutes plus 1 hour marinating
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup finely chopped fresh dill
- â…“cup whole-grain mustard
- 2tablespoons white-wine vinegar
- 1salmon about 4½ pounds, boned with head and tail left on
- ½cup extra-virgin olive oil
- ¼cup fresh lemon juice
- 1½teaspoons sugar
- Salt and freshly ground black pepper to taste
- Dill sprigs for garnish
Nutritional analysis per serving (10 servings)
188 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 8 grams protein; 162 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Mix together one-half cup of the dill, two tablespoons of the mustard and the vinegar. Spread the fish open and rub this mixture over the flesh. Close the fish up and secure the edge, using slender skewers or sewing it with heavy thread. Rub the skin of the fish with one tablepoon of the oil, cover loosely and allow to marinate in the refrigerator for one hour.
- Step 2
Meanwhile prepare the sauce. Combine the remaining dill and mustard in a small mixing bowl. Beat in one-third cup olive oil, the lemon juice and sugar. Season to taste with salt and pepper.
- Step 3
Preheat grill to very hot. Oil a fish basket large enough to hold the fish or oil your racks. If you do not have this equipment you can also use a well-oiled double-sheet of heavy-duty foil into which you have punched holes with a fork.
- Step 4
Grill the fish 10 minutes on each side, or a little longer, depending on the intensiy of the heat. For best results, you should cook the fish with the grill covered for about half the cooking time. You will be able to turn the fish only once either by turning the basket or by lifting the fish off the rack with a couple of large spatulas. You can also turn it by just turning the foil package. Before turning it, brush some oil on the skin. After turning it, you may find that some of the skin has stuck to the grill despite your best efforts. Don't worry. The second side, which will be turned up for serving should brown nicely and not stick at all. The fish is done when a wooden skewer or toothpick inserted in the center meets little or no resistance. Do not overcook the fish.
- Step 5
When the fish is done, place it on heavy-duty foil. Roll it onto a serving plate so the bottom side of the fish is on top. Remove the skewers or trussing and decorate with sprigs of dill. Serve the fish hot or at room temperature with the sauce on the side.
Private Notes
Comments
The answer what to do with a large salmon fish on my grill although I used a lower temperature after preheating it. The sauce was perfect.
Okay with 1/2 recipe for a 1# filet. Since there was plenty of topping, just squeezed lemon juice on top before serving.
Unbelievably delicious!! Slam dunk!