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
- 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).
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:
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:
I can’t wait!
As that plank dries out it will begin to smoke which will turn that gas grill into a smoker.
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:
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:
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.
The salmon is delicious as is, but for an added jolt of flavor, top the salmon with some slivers of asiago:
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.
Dijon Dill Salmon
- 1 grilling plan
- 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