Recipes · Main dishes
Grilled Side of Salmon with Dill Mustard
AI-written · not yet kitchen-tested
The side of salmon stays in its dish while cooking indirectly. Thickness determines the time, and a browned mustard coating does not prove the center is cooked.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 800 g (1.8 lb) skin-on salmon fillet in one piece
- 2 tbsp medium-hot mustard
- 1 tbsp honey
- 0.5 bunch dill
- 1 tbsp lemon juice
- 1 tbsp canola oil
- 0.5 tsp salt
Method
- Check the salmon for pin bones and pat dry. Finely chop dill and mix with mustard, honey, lemon juice and salt; spread over the flesh.
- Preheat a gas grill with an indirect zone to about 350 °F (180 °C). Oil a shallow heatproof grill dish and place the salmon skin-side down in it.
- Set above the unlit burner, close the lid and cook for about 20 to 30 minutes. Check the thickest part after 20 minutes; do not turn the fish.
- Cook until fully opaque and easy to flake. For thorough cooking measure at least 158 °F (70 °C) for 2 minutes in the thickest part and allow longer if needed.
Tip: Cooking times are untested estimates. Check earlier for thinner pieces or changing grill heat, and cook longer as needed.