Photo of Grilled Salmon with Mustard-Herb Crust by WW

Grilled Salmon with Mustard-Herb Crust

SmartPoints® value per serving
Total Time
20 min
8 min
12 min
The herb crust gives the fish incredible flavour and locks in moisture. A fabulous way to reap the benefits of salmon’s heart healthy fats.



3 tbsp(s), leaves, fresh, chopped

Fresh thyme

3 tbsp(s), leaves, stemmed

Black pepper

1 pinch, freshly ground

Uncooked skinless wild salmon fillet

1¼ pound(s), though skinless recommended, Atlantic-variety

Cooking spray

2 spray(s)

Dijon Mustard

4 tbsp(s), regular or grainy-variety


  1. Prepare the grill for direct, medium-heat cooking.
  2. Mix the rosemary, thyme and pepper in a small bowl.
  3. Spray the bottom of the fish fillets with cooking spray (that is, spray the piece of the fillet where the skin would have been, usually with some gray or brown mottling on it).
  4. Spread 1 tablespoon mustard on the top of each fillet. Sprinkle about 1 1/2 tablespoons of the herb mixture on top of each.
  5. Place fish herb-side up on the grate directly over the heat. Cover the grill and cook until the fish flakes when gently scraped with a fork, about 12 minutes. Transfer to plates with a wide spatula. Yields 1 fillet per serving.


Salmon fillets are often sold with the skin on, but you can ask the person behind the fish counter to take it off for you. Don’t overcook these fillets; watch them carefully so that they come off while the meat is still moist and flavourful.