Grilled Garlic Dijon Herb Salmon

Salmon fillets seasoned with a garlic, Dijon herb sauce and served with a squeeze of fresh lemon… delicious!!

Happy Wednesday! I’m busy as a bee, working on my cookbook so I wanted to share a recipe from the archives. Salmon is one of my favorite fish dishes to make, and this is a fabulous way to prepare it!

Salmon is a fatty fish, rich in heart-healthy omega-3 fatty acids, protein, and vitamin A. When buying salmon, I prefer to go to my local fish store rather than the supermarket and try to look for wild Alaskan salmon, a sustainable fish that lives in pristine waters and consumes a diverse, healthy diet. It’s available frozen year round.

I used a cast iron grill pan to make this but an outdoor grill works just the same, be sure the grates are clean and oiled to prevent sticking. If you don’t own a grill, this can also be made in the broiler of your oven adding the mustard sauce during the last minute of cooking.

Grilled Garlic Dijon Herb Salmon
4 • Serving Size: 1 fillet w lemon • Old Points: 5 pt • Points+: 6 pt
233.6 • Fat: 7.9 g • Protein: 34.7 g • Carb: 3.1 g • Fiber: 0.1 g • Sugar: 0.2 g
240.6 mg (without salt)


  • 4 garlic cloves
  • 1 tsp dried Herbs de Provence
  • 1 tsp red wine vinegar
  • 1 tsp olive oil
  • 2 tbsp Dijon mustard
  • olive oil spray (I used my misto)
  • 4 (6 oz) wild salmon fillets, 1″ thick (if frozen, thaw first)
  • salt and fresh ground pepper to taste
  • 4 lemon wedges for serving


In a mini food processor, or using a mortar and pestle mash garlic with the herbs, vinegar, oil, and Dijon mustard until it becomes a paste. Set aside.

Season salmon with a pinch of salt and fresh pepper. Heat a grill or grill pan over high heat until hot. Spray the pan lightly with oil and reduce the heat to medium-low. Place the salmon on the hot grill pan and cook without moving for 5 minutes.  

Turn and cook the other side for an additional 3-4 minutes spooning on half of the garlic herb mustard sauce.

Turn and cook 1 more minute spooning the other side of the fish with remaining sauce. Turn once again and let the fish finish cooking about one more minute. Note: the fish should have a total cooking time of about 9-10 minutes per inch. If your fish is thinner, reduce the total cooking time.

Transfer the fillets to plates and serve with fresh lemon wedges.

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