4 servings (serving size: about 5 ounces)

Indirect grilling cooks larger fish fillets more slowly and delicately than direct grilling; individual fillets are fine for direct heat. Use a center-cut piece so the fish is an even thickness; it will cook more evenly than a tapered tail end. Leave the skin on, as the fish lifts off the skin easily once cooked. Scrape off the skin remaining on the grill once it has cooled.

How to Make It

Step 1

Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.

Step 2

Combine first 7 ingredients, stirring until well blended. Spread mustard mixture over fish; let stand 15 minutes.

Step 3

Carefully remove grill rack. Place a disposable aluminum foil pan on unheated part of grill. Carefully return grill rack to grill. Place fish, skin side down, on grill rack over unheated part. Close lid; grill 30 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from grill by inserting a spatula between skin and fish. Discard skin.

Ratings & Reviews

A good meal!

July 21, 2017
This was a good choice for dinner. Was pressed for time so I didn't want anything with much complexity, or lengthy marinating time. Will definitely make again.

RitasKitchen's Review

July 14, 2009
I really loved this recipe.I also baked it at 375 for 25min and it was perfectly cooked! I made only 1 lb of salmon so I had a little extra sauce and kept it on the side for dipping later. I put the sauce in the micro for 25sec when the fish was ready to eat so it was warm. I also made couscous in low sodium chicken broth and steamed broccoli. I thought the flavors went well together and it was easy to prepare. Will make again!

Meremaid's Review

August 15, 2010
We made this with very fresh salmon from a fish store in Pittsburgh. It was a great-tasting marinade, and incredibly simple to make!

judithrus's Review

March 30, 2009
I baked individual salmon filets at 375 degrees for about 25 minutes and the results were delicious. I served the salmon with stir fried asparagus and brown rice. I would love to try this marinade on chicken. Will definitely make again!

LeeAnn3's Review

November 15, 2014
Delicious recipe. We cooked this on the grill, and found that we needed about 5 more minutes than directed. Would definitely make this for company, and make a little extra sauce to serve on the side.

daneanp's Review

October 19, 2013
Really good and super easy. The whole family loved it. I cut the salmon into portion sizes, glazed it and grilled it on our Traeger BBQ for about 15-20 minutes. Served with roasted garlic couscous and steamed green beans. Adding to our regular rotation.

pogomiss's Review

October 10, 2010
I liked the grill method but the sauce/topping was not to my liking. I have other go-to salmon recipes but others might enjoy this.

lollypaul's Review

January 25, 2011
This wasn't the BEST salmon recipe I have used, (and I live in the Pacific Northwest) but it's fast and easy. I baked it in the oven, also, at 375 for 25 min., wrapped in foil. Nice and moist. Used Dijon mustard instead of ground mustard.


July 30, 2015
Like others, I baked it in the oven.  I did it at 375 for 15 minutes and found it a tad too dry, but I was also using thinner sockeye salmon fillets, and my experience is that wild-caught sockeye cooks much quicker than farm-raised Atlantic salmon, so, take it FWIW.  Next time, if using sockeye, I'll go with 12 minutes at 375.  Also, I added a touch of olive oil to the mustard mix because it was not mixing well enough to spread on the fish.  That said, I liked the flavors a lot, felt they worked great with the fish, and found the recipe to be a snap to put together - a great weeknight recipe!