Total 20 mins

2 tbsp Dijon mustard

1 tbsp minced shallot

1 tsp dried dil

1/4 tsp ground coriander

Four 6-oz salmon fillets with skin

Kosher salt and pepper

Lemon wedges, for serving

  1. Light a grill or heat a grill pan. In a small bowl, mix the mustard with the shallot, dill and coriander. Season the salmon with salt and pepper and brush the mustard mixture over the fish, avoiding the skin.
  2. Grill the salmon skin side down over moderately high heat until the skin is crisp, about 5 minutes. Carefully turn the fillets and grill over moderately heat just until opaque in the center, about 4 minutes longer. Transfer the salmon to plates and serve with lemon wedges.

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