There’s something undeniably satisfying about a perfectly grilled piece of salmon, its exterior kissed by fire and its interior melting into buttery flakes with every forkful. This Grilled Salmon with Creamy Dijon Mustard Sauce brings together the rich, ocean-fresh taste of wild-caught salmon and a luxuriously tangy sauce that feels indulgent without weighing you down. The sauce—made from a blend of luscious heavy cream, bright lemon juice, zesty Dijon mustard, and a whisper of garlic—creates a smooth, velvety coating that complements the smoky char from the grill. A hint of fresh dill adds a gentle herbaceous note, lifting the flavors and making each bite feel like a celebration of fresh, wholesome ingredients.
As someone who loves quick, beginner-friendly dishes, I’m thrilled that this recipe comes together in just under 30 minutes (10 minutes prep, 12 minutes cooking, and a 5-minute rest). At around 450 calories per serving, it’s an ideal choice for lunch or dinner, whether you’re feeding a crowd at a weekend barbecue or enjoying a quiet meal at home. Picture easy cleanup, minimal fuss, and a result so impressive that guests will ask for seconds. Whether you’re new to grilling or you consider yourself a backyard barbecue pro, this dish proves that healthy dinner doesn’t have to be boring—and it’s a wonderful way to savor the bright, zesty flavors of summer all year round.
KEY INGREDIENTS IN GRILLED SALMON WITH CREAMY DIJON MUSTARD SAUCE
Before you fire up the grill, let’s talk about the lineup of ingredients that make this recipe shine. Each component plays a specific role, ensuring that the salmon remains tender and juicy while the sauce offers the perfect balance of creaminess and tang.
- Salmon fillets
Rich in omega-3 fatty acids and bursting with naturally savory flavor, salmon fillets are the star of this dish. Their firm flesh holds up beautifully on the grill, taking on a light smokiness and forming a delicate crust that seals in moisture.
- Olive oil
A simple brush of olive oil prevents the salmon from sticking to the grates and adds a subtle fruity note. It also helps distribute the heat evenly, leading to consistent charring.
- Salt and pepper
These basic seasonings might seem simple, but they’re indispensable. Salt enhances the inherent richness of the fish, while freshly cracked pepper adds a gentle edge that cuts through the creaminess of the sauce.
- Heavy cream
This provides the luxurious base for the Dijon mustard sauce. As it simmers, it reduces slightly, creating a silky texture that clings perfectly to each salmon fillet.
- Dijon mustard
Bold and tangy, Dijon mustard brings a sophisticated depth to the sauce. Its pungent heat and slight acidity balance the richness of the cream and the natural oils in the salmon.
- Lemon juice
Freshly squeezed lemon juice adds bright acidity, lifting the overall flavor profile and preventing the sauce from feeling too heavy. It also infuses the fish with a refreshing zing.
- Fresh dill
Optional but highly recommended, chopped dill offers a clean, herbaceous finish. Its delicate fronds impart a subtle earthiness that pairs beautifully with seafood.
- Garlic
A single clove of minced garlic infuses the sauce with its aromatic warmth. It rounds out the tangy elements and gives the cream a savory backbone.
- Lemon wedges
Served on the side, lemon wedges allow everyone to adjust the level of brightness to their taste. A quick squeeze right before eating amplifies the dish’s vibrant profile.
HOW TO MAKE GRILLED SALMON WITH CREAMY DIJON MUSTARD SAUCE
Let’s dive into the step-by-step process of transforming these high-quality ingredients into a memorable meal. With straightforward techniques and minimal hands-on time, you’ll have a gorgeous plate of salmon topped with luscious sauce faster than you might expect.
1. Preheat your grill to medium-high heat. Aim for around 400–450°F so you achieve beautiful grill marks without overcooking. Give the grill grates a quick wipe with a paper towel dipped in oil to ensure a nonstick surface.
2. Brush each salmon fillet with olive oil and season with salt and pepper. Massage the oil evenly over both sides, then sprinkle liberally with salt and freshly ground black pepper to highlight the fish’s natural flavors.
3. Place the salmon fillets on the grill, skin-side down. Gently lay them away from you to avoid splatters. Grill for 4–6 minutes per side, depending on thickness, keeping the lid closed whenever possible. You’re looking for an internal temperature of 125–130°F for medium-rare to medium doneness, and the flesh should flake easily with a fork.
4. While the salmon is grilling, prepare the Dijon mustard sauce. In a small saucepan set over medium heat, combine the heavy cream, Dijon mustard, lemon juice, and minced garlic. Stir well to blend all the ingredients into a smooth mixture.
5. Cook the sauce, stirring occasionally, until it has thickened slightly, about 3–4 minutes. Keep the heat moderate so the cream doesn’t scorch. If you opted for fresh dill, gently fold it in once the sauce reaches a slightly thickened consistency.
6. Remove the salmon from the grill and place on serving plates. Let each fillet rest for a minute or two so the juices redistribute, ensuring every bite is succulent.
7. Drizzle the creamy Dijon mustard sauce over the grilled salmon fillets. Aim for an even coating, letting the sauce pool around the fish for maximum flavor.
8. Serve with lemon wedges on the side and garnish with additional dill if desired. A quick squeeze of lemon right before eating brings everything to life.
SERVING SUGGESTIONS FOR GRILLED SALMON WITH CREAMY DIJON MUSTARD SAUCE
This Grilled Salmon with Creamy Dijon Mustard Sauce shines on its own, but a few well-chosen sides and garnishes can elevate your meal into an unforgettable feast. Whether you’re hosting a casual backyard gathering or treating yourself to an intimate weeknight dinner, these serving ideas will add color, texture, and complementary flavors. From bright, crisp vegetables to comforting starches, each suggestion ensures that the salmon remains the hero of the plate while offering a balanced, satisfying dining experience. Feel free to mix and match or customize based on seasonal produce and personal preference—the modular nature of these pairings keeps the dish fresh and exciting every time you make it.
- Serve alongside steamed asparagus and baby carrots. Lightly seasoned with salt, pepper, and a drizzle of olive oil, the crisp-tender vegetables provide a welcome contrast to the creamy sauce.
- Pair with a mixed green salad tossed in a lemon vinaigrette. Use peppery arugula or butter lettuce, add cherry tomatoes and cucumber slices, and finish with a simple homemade dressing to echo the lemony notes of the sauce.
- Plate over a bed of herbed basmati rice or quinoa seasoned with parsley, chives, and lemon zest. The grains soak up the leftover sauce beautifully, turning every forkful into a flavor-packed mouthful.
- Accompany with toasted sourdough bread or a warm baguette. The crunchy crust offers texture, and dipping it into the Dijon mustard sauce feels delightfully indulgent.
HOW TO STORE GRILLED SALMON WITH CREAMY DIJON MUSTARD SAUCE
Whether you’re meal-prepping for the week or simply want to save delicious leftovers, proper storage is key to preserving the texture and taste of both the salmon and the sauce. You’ll want to cool everything to room temperature first, then follow best practices to maintain freshness without compromising safety. Keep in mind that fish and cream-based sauces have different storage needs, so treating them thoughtfully ensures each component retains its quality. Below are tried-and-true tips to extend the life of your dish.
- Refrigeration in airtight containers
Transfer cooled salmon and sauce into separate airtight containers. Store in the coldest part of the fridge and use within 2–3 days to prevent any compromise in texture or flavor.
- Storing sauce separately
Cream-based sauces can absorb odors from other foods. Keep the Dijon mustard sauce in its own container, ideally glass, to maintain its clean, tangy profile without interference.
- Freezing for longer storage
If you need to hold the salmon for more than a few days, place individual fillets on a baking sheet in the freezer until firm, then wrap tightly in plastic wrap followed by foil. Label and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
- Gentle reheating methods
Reheat salmon in a low oven (275°F) or covered skillet with a splash of water or broth to prevent drying out. Warm the Dijon mustard sauce on the stovetop over low heat, stirring often to maintain its velvety texture.
CONCLUSION
This complete guide to Grilled Salmon with Creamy Dijon Mustard Sauce has walked you through every detail, from selecting fresh ingredients to perfecting those enticing char marks and whisking together the lusciously tangy sauce. You’ve learned how to maximize flavor with simple seasonings, how to manage cooking times for ideal doneness, and even clever serving and storage ideas to turn this recipe into a go-to favorite. Whether you’re new to grilling or a seasoned fish fanatic, this beginner-friendly recipe bridges convenience and culinary flair in under half an hour. Feel free to print this article and save it for later use—having a printed page clipped on your fridge or tucked in a binder can be a game-changer when you’re planning meals week after week.
Don’t forget that below this post you’ll find a handy FAQ section addressing common questions about technique, substitutions, and troubleshooting. If you try the recipe, I’d love to hear how it turned out—drop a comment with your experience, any tweaks you made, or unexpected flavor combos you discovered. And if something didn’t go quite as planned or you have questions about grill temperature, sauce consistency, or pairing ideas, just let me know. Your feedback helps this community grow, and I’m here to support you every step of the way as you master this Dill-tinged, mustardy delight. Happy grilling!
Grilled Salmon with Creamy Dijon Mustard Sauce
Description
Experience the perfect blend of tender grilled salmon with a creamy, tangy mustard sauce, brightened by lemon and fresh dill. A delightful dish for any occasion!
Ingredients
Instructions
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Preheat your grill to medium-high heat.
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Brush each salmon fillet with olive oil and season with salt and pepper.
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Place the salmon fillets on the grill, skin-side down. Grill for 4-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
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While the salmon is grilling, prepare the Dijon mustard sauce. In a small saucepan over medium heat, combine the heavy cream, Dijon mustard, lemon juice, and minced garlic. Stir well to combine.
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Cook the sauce, stirring occasionally, until it has thickened slightly, about 3-4 minutes. If desired, stir in chopped fresh dill for added flavor.
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Remove the salmon from the grill and place on serving plates.
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Drizzle the creamy Dijon mustard sauce over the grilled salmon fillets.
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Serve with lemon wedges on the side and garnish with additional dill if desired.
Note
- Use wild-caught salmon for a more sustainable option.
- Adjust the amount of garlic according to personal preference.
- The sauce can be prepared ahead of time and reheated just before serving.
- Try pairing with steamed vegetables or a fresh green salad for a complete meal.
- For a smoky flavor, consider using a cedar plank on the grill.
