I wasn’t a dill guy at all. I liked dill pickles, but that was about it. My wife is a dill junkie and asked me to incorporate it more and more into dishes, particularly seafood. So here we are with Dijon Dill Salmon. And this recipe is just too easy. Don’t worry if you don’t like mustard, you won’t really taste the mustard, but the dijon is divine! So basically, this is grilled dijon dill salmon.
Dijon Dill Salmon Ingredients:
- 3 salmon filets about 6 ounces each
- white pepper
- 3 tbsp dijon mustard
- 1.5 tbsp chopped fresh dill
- shaved asiago cheese (optional)
- 1 cedar grilling plank
Soak the grilling plank in water for an hour or two:
I used Bob’s Smokin’ Hardwood but alas, they have gone out of business (it makes me sad because that name is awesome!). Here’s an alternative source for cedar planks. These are bulk seconds and are the cheapest I can find.
How to prepare planked salmon
I have three six ounce portions of salmon, skin side down on a platter:
Season the salmon with salt and white pepper (substitute black if you must) and then combine the dijon and the dill to make a mustard dill sauce for our soon to be grilled salmon:
Slather the dijon dill sauce on the salmon.
How to Grill Cedar Plank Salmon
Place the salmon filets on the soaked cedar plank and then onto a medium high grill, in this case a gas grill:
I can’t wait!
Why use a Cedar Plank to Grill Salmon?
As that plank dries out it will begin to smoke which will turn that gas grill into a smoker and impart some lovely smoke flavor as well as leach out some of the oils from the cedar wood and into the salmon meat (which is an under appreciated aspect of this process).
Be sure to close the lid to concentrate the smoke from the grilling plank around the salmon.
At 13 minutes (about the halfway point), you can see that the most of the dijon has melted away and my cedar plank is drying out underneath this grilled dill salmon:
Our target temperature here is 145F internal on the planked salmon, although you can go more rare than that if you so desire.
At about 25 minutes on the grill, and no turning, flipping, anything (which is the beauty of plank grilling), my dijon dill salmon was just a bit over my desired internal temperature at 148F according to my ThermoWorks ThermoPop digital thermometer, which is a must have for any serious griller:
Pull the grilling plank from the grill then remove the grilled dill salmon from the plank with a spatula and place over some grilled fresh asparagus. It’s so simple to make the side dish for this. Check out the link for how to make killer grilled asparagus.
The dijon dill salmon is delicious as is, but for an added jolt of flavor, top the fish with some slivers of asiago:
Dijon Dill Salmon Recap
Love the subtle smoke flavor that infused the salmon from the cedar plank as well as the hint of dijon and freshness of the dill. The cheese adds a buttery texture to the flavor and the mouth feel. It’s an utterly simple and oh-so quick recipe that can solve your itch to grill and get some smoke flavor even on a week night when there’s no time to spark up the smoker. This turns your gas grill into a smoker which churns out a mean grilled dill salmon.
If you have any comments or questions, leave them below or send me an email.
Dijon Dill Salmon
- 3 salmon filet about 6 ounces each
- white pepper
- 3 tbsp Dijon mustard
- 1.5 tbsp fresh dill chopped
- Asiago cheese shaved (optional)
- Soak the plank in water for 60-120 minutes
- Place the salmon on a platter skin side down and season with salt and pepper
- Mix the dijon and the dill and slather it on the top of the salmon
- Place the dijon dill salmon on the soaked plank and place on a medium high grill and close the lid
- Grill until the salmon reaches 145 for medium, or about 25 minutes
- Cook less if you would like the salmon less done
- Remove from the plank with a spatula and plate