Classic French ingredients, deliciously simple fare: Grilled Dijon Salmon

Dijon mustard, minced shallots and herbes de Provence create a quick, easy, surprisingly delicate grilling sauce for salmon. Recipe below.

AFTER MORE THAN A WEEK AWAY, we spent our first full weekend at home. It was glorious. Marion spent time taming our overgrown garden. We caught up on laundry and household stuff. And we cooked and ate. At home.

Even the weather cooperated—cool temps and no rain—so we cooked outside, salmon fillets brushed with a simple Dijon mustard-based sauce. Because fish cooks so quickly, make sure you have something else to grill as well, to make firing up the grill worth your while. We grilled some ears of corn which were still slightly warm when the salmon was done cooking.

Another challenge that comes with grilling fish is how readily fish sticks to the grill. There are various techniques, tools and devices to keep this from happening. Our favorite is Cookina reusable nonstick grilling sheets. They are absolutely nonstick and still manage to transfer grill marks to your food. We discovered them years ago at the International Home + Housewares Show, and they’re still our go-to, but use whatever method that works for you to keep fish from sticking.

As often as we cook with mustard here, which is a lot, we’re always surprised at how subtle its bright flavor becomes when you cook it. Here, we teamed Dijon mustard with minced shallots and herbes de Provence for a quick, easy grilling sauce that is surprisingly delicate.

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Grilled Dijon Salmon

Dijon mustard, minced shallots and herbes de Provence create a quick, easy, surprisingly delicate grilling sauce for salmon.

Course Main Course, seafood

Servings 2

Ingredients

• 2 tablespoons Dijon mustard
• 1 tablespoon minced shallot
• 1 teaspoon herbes de Provence
• 1 teaspoon olive oil
• 2 6-ounce, skin-on salmon fillets
• salt and freshly ground black pepper

Instructions

• Prep your grill for direct grilling. While the coals are heating, mix Dijon, shallot, herbes de Provence and olive oil in a small bowl.
• Season fillets with salt and pepper. Brush with mustard sauce, avoiding the skin.
• When coals are hot, place reusable grilling sheet on the grate. (Alternatively, work with whatever equipment you use for grilling fish.) Place fillets skin side down on grilling sheet and close the cover and cook for 5 minutes.
• Flip the fillets and cook with the cover open just until salmon is cooked through, 2 to 4 minutes. Ideally, you should have some grilling marks on the flesh side. Transfer to a platter and serve.