Grilled Garlic Dijon Herb Salmon

4 servings


15 minutes

total time


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.


Serving Size

1 fillet with lemon


233 kcal

Total Fat

8 g

Saturated Fat


Unsaturated Fat


Trans Fat





240.5 mg

Total Carbohydrate

3 g

Dietary Fiber

0.5 g

Total Sugars

0.5 g


35 g

4 servings


15 minutes

total time
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