Grilled Salmon with Mustard-Herb Crust
Seafood has an undeserved reputation for being fussy. In reality, this flavorful grilled salmon couldn’t be easier. A coating of fresh herbs and whole-grain mustard imparts rustic flavour while locking in moisture. To prevent the fillets from sticking to the grill, spritz some cooking spray on the undersides, make sure you start with super-clean grates, and try not to move the fish while it cooks.
3 tbsp(s), fresh, chopped
3 tbsp(s), leaves
Uncooked farmed Atlantic salmon skinless fillet(s)
20 oz, 4 (5-oz) fillets
4 tbsp(s), regular or whole-grain
- Coat a grill rack or grill pan with cooking spray. Preheat the grill or grill pan to medium.
- In a small bowl, combine the rosemary, thyme, and black pepper. Coat the bottoms of the fish fillets (the flat sides) with cooking spray. Spread 1 tbsp of the mustard on top of each fillet. Sprinkle each with about 11⁄2 tbsp of the mixed herbs.
- Arrange the fish, herbed-side up, on the grill directly over the heat. Cover the grill and cook until the fillets are firm and opaque in the centers, about 12 minutes. Using a wide metal spatula, transfer the fillets to plates.
- Serving size: 1 fillet