Grilled Salmon with Mustard-Herb Crust
The herb crust gives the fish incredible flavor and locks in moisture. This delicious dinner comes together with six simple ingredients in less than 20 minutes. A fabulous way to reap the benefits of salmon’s heart healthy fats. 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 flavorful.
3 Tbsp, chopped
3 Tbsp, leaves
1 tsp, freshly ground
Uncooked farmed Atlantic salmon skinless fillet(s)
20 oz, 4 (5-oz) fillets
4 Tbsp, regular or whole-grain
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium, or prepare medium fire in charcoal grill.
- In small bowl, combine rosemary, thyme, and black pepper. Coat bottom of fish (flat side) with nonstick spray. Spread 1 tbsp mustard on top of fish. Sprinkle each with about 1 1⁄2 tbsp of mixed herbs.
- Arrange fish, herbed-side up, on grill directly over heat. Close lid and cook until fish flakes with fork, about 12 minutes. Using wide metal spatula, transfer fillets to plates.
- Serving size: 1 fillet