Grilled Garlic Dijon Herb Salmon
Sear and baste Grilled Garlic Dijon Herb Salmon for a glossy, herb-crusted dinner in under 25 minutes.
Ingredients
- 4 garlic cloves
- 1 tsp dried Herbs de Provence
- 1 tsp red wine vinegar
- 1 tsp olive oil
- 2 tbsp Dijon mustard
- olive oil spray (I used my misto)
- 4 6 oz wild salmon fillets (1" thick (if frozen, thaw first))
- salt and fresh ground pepper to taste
- 4 lemon wedges for serving
Instructions
Step 1: Mash the garlic-herb Dijon paste
In a mini food processor or mortar and pestle, mash the peeled garlic cloves together with the dried Herbs de Provence, red wine vinegar, a drizzle of olive oil, and the Dijon mustard until everything becomes a cohesive paste — glossy, slightly grainy from the herbs, and bright with garlicky aroma. Scrape the mixture into a small matte ceramic ramekin and set it aside; this paste is the flavor engine, thick enough to cling to fish but wet enough to spoon. Keep the ramekin on the white quartzite surface so it can reappear later.
Step 2: Season and sear the salmon
Pat the wild salmon fillets dry, season each simply with a pinch of salt and freshly cracked black pepper, then place them flesh-side down on a very hot, lightly oiled grill pan for a long initial sear: let each fillet cook without moving for about five minutes so a golden-brown crust and defined grill marks form while the interior begins to firm. Reduce the heat briefly if needed — the goal here is a deep caramelized surface with the edges showing the first hint of flake.
Step 3: Turn, baste with the garlic-herb mustard, and finish cooking
Turn the fillets and immediately spoon half of the garlic-herb Dijon paste over the hot flesh, letting the mustard blister and gloss the surface as you cook for another 3–4 minutes. Turn once more, spoon the remaining paste onto the other side and continue in short bursts — one minute, then another turn and a final minute — until the salmon is cooked through but still tender and flaky at the edges (about 9–10 minutes per inch thickness as a guide). Use a spoon resting on the ramekin or the pan rim; keep utensil and ramekin nearby to show continuity of tools.
Step 4: Plate and serve with lemon wedges
Transfer the fillets to a serving plate, arranging them to display the seared sides and the vibrant green flecked mustard crust; place fresh lemon wedges alongside for squeezing. Leave a small ramekin of the remaining garlic-Dijon paste on the surface as a condiment. Serve immediately while glossy and just flaky.
Notes
- Pat salmon dry before searing to get a better crust.
- Keep some garlic-Dijon paste aside for serving to avoid overpowering the fish.
- Reheat gently in a low oven to prevent drying out.
- Use a heavy skillet or grill pan for best sear.
- Substitute lemon juice for red wine vinegar in a pinch.