Grilled Salmon Fillet with Honey-Mustard Sauce

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Picture of Grilled Salmon Fillet with Honey-Mustard Sauce Recipe 4 Videos | Photo: Grilled Salmon Fillet with Honey-Mustard Sauce Recipe
Rated 5 stars out of 5
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Total Time:
20 min
Prep
10 min
Cook
10 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 1/4 cup Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 3 tablespoons honey
  • 2 tablespoons prepared horseradish, drained
  • 2 tablespoons finely chopped fresh mint leaves
  • Kosher salt and freshly ground black pepper
  • 2 pound fillet salmon, skin on
  • 2 tablespoons canola oil
  • 1 bunch watercress, coarsely chopped
  • 1 small red onion, halved and thinly sliced
  • 2 tablespoons aged sherry vinegar
  • 2 tablespoons extra-virgin olive oil

Directions

Whisk together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.

Heat the grill to high.

Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes.

While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.

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Wine Suggestion for This Recipe

Chardonnay

Chardonnay

Rich, buttery white wine

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Newest Ratings and Reviews

Read all 29 reviews

  • on May 09, 2013

    Flag

    So easy! So fast! And the mustard sauce has amazing levels of flavor, with the fresh mint, horseradish tang and the whole-grain mustard. There wasn't a spoonful left! Only change-ups I made were to swap out baby spinach for the watercress and a gourmet fig balsamic vinegar for the sherry vinegar. This will be on rotation in our house all summer long. Yea Bobby!

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  • on July 30, 2012

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    I made this recipe exactly as written (minus the salad, and it was delish! I don't even like salmon that much, but cooking it with the skin down and without wrapping it in tin foil helps keep it from getting slimy.

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  • on July 22, 2012

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    just like every one siad really really good

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