Dijon Dill Salmon

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!.

Dijon Dill Salmon Ingredients:

  • 3 salmon filets about 6 ounces each
  • salt
  • 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:

Dijon Dill Planked Salmon - 1

I used Bob’s Smokin’ Hardwood but alas, they have gone out of business (it makes me sad). 

I have three six ounce portions of salmon, skin side down on a platter:

Dijon Dill Planked Salmon - 3

Season the salmon with salt and white pepper (substitute black if you must) and then combine the dijon and the dill:

Dijon Dill Planked Salmon - 4

Slather the dijon dill sauce on the salmon, place them on the cedar plank and then onto a medium high grill, in this case a gas grill:

Dijon Dill Planked Salmon - 5

I can’t wait!

As that plank dries out it will begin to smoke which will turn that gas grill into a smoker.

Dijon Dill Planked Salmon - 6

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:

Dijon Dill Planked Salmon - 1 (2)

Our target temperature here is 145, although you can go more rare than that.

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 148 according to my ThermoWorks ThermoPop digital thermometer, which is a must have for any serious griller:

Dijon Dill Planked Salmon - 7

Pull the grilling plank from the grill then remove the dijon dill salmon from the plank with a spatula and place over some grilled asparagus. It’s so simple to make the side dish for this. Check out the link for how to make killer grilled asparagus.

Dijon Dill Planked Salmon - 9

The salmon is delicious as is, but for an added jolt of flavor, top the salmon with some slivers of asiago:

Dijon Dill Salmon

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. 

If you have any comments or questions, leave them below or send me an email.

Also, you can follow us on our GrillinFools Facebook page and Instagram.

Dijon Dill Salmon

Salmon, slathered in dijon and dill, placed on a cedar plank and grilled before being topped with slivered asiago
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Salmon
Cuisine: Plank Grilling

Equipment

  • 1 grilling plan

Ingredients

  • 3 salmon filet about 6 ounces each
  • salt
  • white pepper
  • 3 tbsp Dijon mustard
  • 1.5 tbsp fresh dill chopped
  • Asiago cheese shaved (optional)

Instructions

  • 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

 

 

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

Latest posts by Scott Thomas (see all)

Leave a Reply

Your email address will not be published.

Recipe Rating