Grilled Garlic Herb Dijon Salmon

Excuse the poor photography in this post…let’s focus on this delicious salmon instead! My husband and I both loved this salmon. The fish is grilled, then topped with a savory sauce that really makes it stand out. The day I made this I had to use my indoor grill, but of course this would be amazing grilled outside. The sauce is very simple and easy to make–I used a food processor to grind everything together, but you can use a mortar and pestle or skip that step all together by making sure to mince your garlic very finely or mash it into a paste. Then just whisk the other ingredients together with the garlic! If you are looking for a change to your regular baked/grilled salmon recipe, try this one!! It is awesome, and chances are you probably have everything you need already in your pantry.


Grilled Garlic Dijon Herb Salmon


  • 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

1). In a mini food processor, or using a mortar and pestle mash garlic with the herbs, vinegar, oil, and Dijon mustard until it becomes a paste. Set aside.

2) Season salmon with salt and pepper. Preheat your indoor or outdoor grill to medium-high. If necessary, spray your grill with cooking spray and reduce heat to medium-low. Place the salmon on the grill and do not move for 5 minutes.

3) Turn the salmon and cook the other side for 3-4 minutes. Spoon half of  the dijon herb sauce on top of the salmon. Turn 1 more time and spoon the remaining half of the suace on that side of the salmon. Note: your fish should have a total cooking time of 9-10 minutes per inch of thickness! If your fish is thinner, reduce the cooking time.

Serves: 4 Nutritional Information per Serving: Calories: 233.6 Fat: 7.9g Carbs: 3.1g Protein: 34.7 g Sodium: 240.6 mg without salt

WW Points+: 6 Old points: 5

recipe adapted from



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