Name: Grilled Salmon with Dijon Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: For the salmon:; 4 salmon fillets (skin on or off); 1 tablespoon olive oil; Salt, to taste; Black pepper, to taste; For the Dijon sauce:; 2 tablespoons Dijon mustard; 2 tablespoons mayonnaise or Greek yogurt; 1 tablespoon lemon juice; 1 clove garlic, minced; Optional: Fresh dill or parsley, for garnish

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Grilled Salmon with Dijon Sauce is a bright, flavorful dish that’s perfect for summer grilling or a light, elegant dinner any time of year. The salmon is juicy and smoky from the grill, and the creamy Dijon sauce adds a tangy kick that takes it over the top.

Why I’ll Love This Recipe

I love this recipe because it’s simple, healthy, and packed with flavor. The Dijon sauce is creamy without being heavy, and it complements the natural richness of the salmon beautifully. It’s also quick to make, which is great when I want something satisfying without spending hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salmon fillets (skin on or off)
Olive oil
Salt
Black pepper
Dijon mustard
Mayonnaise or Greek yogurt
Lemon juice
Garlic, minced
Fresh dill or parsley (optional, for garnish)

Directions

I preheat the grill to medium-high heat and oil the grates lightly to prevent sticking.
I brush the salmon fillets with olive oil and season them with salt and pepper.
I place the salmon on the grill, skin-side down if using skin-on, and cook for 4–5 minutes per side, depending on thickness, until it flakes easily.
While the salmon grills, I whisk together Dijon mustard, mayonnaise (or yogurt), lemon juice, and minced garlic in a small bowl to create the sauce.
Once the salmon is done, I serve it hot with a generous spoonful of the Dijon sauce on top, garnished with fresh herbs if I have them.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prepare and 10 minutes to grill, so I have it ready in just 20 minutes.

Variations

If I want a lighter version, I use Greek yogurt instead of mayo for the sauce. Sometimes I mix in a little honey for a sweet-tangy twist, or add capers for extra bite. I also like to grill lemon halves alongside the salmon and squeeze them on just before serving.

Storage/Reheating

I store leftover salmon in the fridge for up to 3 days. When reheating, I gently warm it in a low oven (around 275°F or 135°C) to keep it from drying out. The sauce can be stored separately in an airtight container for the same amount of time.

FAQs

Can I cook this salmon without a grill?

Yes, when I don’t feel like grilling, I cook it in a hot skillet or bake it at 400°F (200°C) for about 12–15 minutes instead.

What’s the best kind of salmon to use?

I like using wild-caught salmon for its deep flavor, but farm-raised works too. I just make sure it’s fresh and evenly portioned.

Is the sauce served hot or cold?

I serve the Dijon sauce chilled or at room temperature. It contrasts nicely with the hot salmon.

Can I make the Dijon sauce ahead of time?

Absolutely. I often prepare it up to two days in advance and keep it refrigerated until I’m ready to use it.

What sides go well with this dish?

I usually pair it with roasted vegetables, couscous, or a fresh green salad. The flavors are versatile and go well with lots of sides.

Conclusion

Grilled Salmon with Dijon Sauce is one of those easy, impressive meals that I love to make over and over again. It’s quick, full of flavor, and always a hit whether I’m cooking for myself or guests. The tangy sauce and smoky salmon are just meant to be together.