This grilled Salmon with Dill Mustard Sauce is an ideal summer dinner: tangy, savory and bright with fresh herbs. With simple ingredients and easy prep, it cooks quickly and delivers a delicious, satisfying meal. This may become your go-to summer fish dish.
If you enjoy seafood, consider other easy grilling recipes such as grilled whole red snapper or grilled salmon with lemon chimichurri. For a sweeter option try a maple glazed salmon filet.
Table of Contents
- Salmon with Dill Mustard Sauce
- Ingredient List
- How to Make the Dill Mustard Sauce
- Recipe Tip
- Prep the Salmon
- How to Prepare a Cedar Plank
- How to Grill Salmon on a Cedar Plank
- Frequently Asked Questions
- Similar Grilled Seafood Recipes
- Recipe Card
Salmon with Dill Mustard Sauce
Grilling fish in summer is perfect: it’s fresh, fast and light on warm evenings. I’ve tried many grilled salmon preparations—from crab-stuffed to maple-bourbon glazed—but this dill mustard version stands out. The tang of mustard and the herbal brightness of dill pair beautifully with the rich, meaty salmon. Finish with fresh chopped dill for aroma and color.
Give this grilled salmon with dill mustard sauce a try this season and enjoy the simple flavors.
Ingredient List for a Grilled Salmon with Dill Mustard Sauce
- Salmon: About 2 lbs of salmon filet, portioned into four even pieces.
- Dill pickle mustard: This is the flavor base. Use a dill-pickle style mustard for best results.
- Shredded Parmesan: Adds a nutty, savory balance to the mustard’s tang.
- Fresh dill: Chopped, used as a finishing garnish.
- All-purpose seasoning: A pinch to season the fish—salt, pepper and savory notes.
- Worcestershire sauce: A splash to boost umami in the sauce.
How to Make the Dill Mustard Sauce
This sauce works as a thick coating applied before grilling, creating a flavorful crust. In a bowl combine the dill-pickle mustard with shredded Parmesan, a tablespoon of Worcestershire sauce, and chopped green onion (white parts only). Add about a teaspoon of your all-purpose seasoning and mix until combined. Set the mixture aside while you prep the fish.
Recipe Tip
If you can’t find dill-pickle mustard, replicate the flavor by mixing yellow mustard with chopped dill and a small amount of pickle juice.
After mixing, spread the sauce evenly over the salmon so each piece is coated on all sides.
Dad’s Seasonings
Essential rubs and blends to boost grilled flavors.
Prep the Salmon
Preparation is straightforward because most flavor comes from the sauce. If your filet has thin tapered edges, trim them off so pieces cook evenly; reserve trimmings for soup, stock or an extra quick cook. Portion the filet into equal pieces and coat each piece thoroughly with the dill mustard mixture.
How to Prepare a Cedar Plank
Grilling on a cedar plank adds a subtle smoky, woodsy flavor. You can buy pre-cut planks or buy a longer cedar board from a hardware store and cut it to size yourself to save money. If using raw cedar, you must cure it before cooking to prevent warping.
To cure: heat the plank briefly over the direct side of the grill, turning it a few minutes per side until warmed and slightly smoky. This helps stabilize the wood. After curing, place the plank on the indirect side and arrange the sauced salmon on top.
How to Grill Salmon on a Cedar Plank
Preheat your grill to medium and set up for dual-zone cooking—direct heat to cure the plank and indirect heat for cooking the fish. Once the plank is cured, move it to the indirect side and place the coated salmon on top. Close the lid and let the salmon cook without flipping. The circulating heat cooks the fish evenly and gives a gentle smoky note.
Cook time is short—about 10–15 minutes—depending on thickness. Remove the salmon when the internal temperature reaches 135°F and let it rest for five minutes; carryover heat will bring it to a perfect doneness. Finish with a sprinkle of fresh chopped dill and serve.
Frequently Asked Questions
Grilling time depends on filet thickness. Typically plan for 10–25 minutes; use internal temperature rather than time alone. Pull from the grill at 135°F and let the fish rest to reach final doneness.
Salmon can be cooked several ways: in foil packets, on cedar planks, over citrus rings, or directly on the grates if well oiled. Each method yields different textures and smoke levels—planks and citrus rings add subtle flavor, while foil retains moisture.
Similar Grilled Seafood Recipes
Fish & Seafood
Smoked Stuffed Shrimp
Beef
Steak and Shrimp Dinner
Fish & Seafood
Grilled Whole Shrimp
Fish & Seafood
Spicy Shrimp Tacos
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Salmon with Dill Mustard Sauce
Ingredients
- 2 lbs Salmon filet
- 1/2 cup Dill pickle mustard
- 1/2 cup Shredded Parmesan cheese
- 4 tbsp Chopped green onion – white part only
- 1 tbsp Worcestershire sauce
- 1 tsp All purpose seasoning
Instructions
- In a bowl, combine dill pickle mustard, shredded Parmesan, Worcestershire sauce, chopped white green onion and all-purpose seasoning. Mix and set aside.
- Trim thin edges from the salmon to create even portions, then slice the filet into individual pieces.
- Coat all sides of the salmon evenly with the dill mustard mixture.
- Preheat the grill to medium and set up for dual-zone cooking (direct and indirect heat).
- If using a large cedar plank, cut it to fit and cure it over direct heat briefly to prevent warping.
- Place the sauced salmon on the plank and move it to the indirect side of the grill.
- Cook 10–15 minutes, depending on thickness, until the internal temperature reaches 135°F. Remove from grill and let rest 5 minutes.
- Sprinkle with chopped fresh dill and serve.
Notes
- If dill-pickle mustard isn’t available, mix yellow mustard with fresh dill and a splash of pickle juice to approximate the flavor.
- Buy a longer cedar plank from a hardware store and cut it to size to save money and reuse leftover pieces.
Nutrition
Carbohydrates: 5 g |
Protein: 49 g |
Fat: 17 g