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Grilled Salmon With Herb Vinaigrette

Grilled Salmon With Herb Vinaigrette

You can substitute grouper, redfish, or tuna for salmon.

Southern Living MAY 2007

  • Yield: Makes 4 servings
  • Cook time:5 Minutes
  • Prep time:10 Minutes
  • Grill:14 Minutes


  • 4 (8-oz.) salmon fillets
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper
  • 2 shallots, minced
  • 1/2 cup olive oil, divided
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon sugar
  • 1 tablespoon each chopped fresh chives, parsley, and tarragon
  • 1/8 teaspoon dried crushed red pepper (optional)
  • Vegetable cooking spray


1. Sprinkle salmon evenly with 3/4 tsp. salt and 1/2 tsp. pepper.

2. Sauté shallots in 1 Tbsp. hot oil over medium heat 5 minutes or until golden. Remove from heat.

3. Whisk together vinegar and mustard in a small bowl; whisk in remaining oil in a slow, steady stream until mixture is thickened and blended. Stir in shallots, remaining 1/4 tsp. salt, sugar, herbs, and, if desired, crushed red pepper.

4. Coat cold cooking grate with cooking spray; place on grill over high heat (400° to 500°). Place salmon on cooking grate, and grill 5 to 7 minutes on each side or to desired degree of doneness. Serve with vinaigrette.


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Grilled Salmon With Herb Vinaigrette recipe