Grilled Salmon with Mustard-Wine Sauce

The sauce has wayyy too much flour in it. I'd sub that for a tsp of corn starch to get that nice silky, light sauce texture that I was hoping for. Also it has no flavor at all. This one is a pass.

Great sauce but needed a kick. Added course ground mustard and a tablespoon of spicy horseradish. Next rime, I’ll add a bit more horseradish and flour to thicken it a bot more.

Me and my boyfriend loved this! Kind of felt like we were out at a fancy restaurant. Definitely will be making this again. I did add about a half a tablespoon more flour to thicken it, but I like thick sauce.

This sauce is wea in the dijon flavoring. The milk dilutes it. I added another tbsp of dijon plus another tbsp whole grain dijon and ehh... Also, was very thin...With some tweaking it would be better. Maybe minus the milk the flavor would have more pow...

The salmon was excellent with the lemon and olive oil marinade, but the mustard butter sauce was a little too overpowering.

So quick and easy! Just added a bit of brown sugar to sweeten up the sauce. Have made multiple times since finding the recipe

Served this to company and it was excellent. I can't imagine not liking the sauce. To be a success you must have high quality fresh salmon and someone that knows how to grill fish.

Easy and tasty recipe! Easy way to impress your dinner guests. Marinated the salmon in a bit of lemon zest and garlic and lemon juice, but otherwise followed the recipe. Thickened nicely, had to turn off the heat and then when I reheated right before serving, I just added a bit of water to thin it out a bit. A huge hit!

The dijon sauce for this was disgusting. I have rarely made a CL recipe (or any, for that matter) that didn't at least have potential. But this i actually threw out. Thankfully, the salmon alone, marinated in the lemon, olive oil and garlic, was tasty enough (in fact, delicious) that i could salvage this meal. But the sauce went in the garbage.

This was elegant and so full of flavor! I marinated the salmon in the garlic, olive oil and lemon juice before grilling, and then basted as it cooked. I boiled the sauce for 15 minutes to reduce and thicken, then mixed the rosemary in and poured over the fillets. Servied with CL Mashed Potatoes with Roasted Garlic Butter, and the sauce was also wonderful on top of them! A definite keeper and worthy of a special occasion!