Best 6 Grilled Salmon With Crunchy Sweet Mustard Vinaigrette Recipes

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Are you craving a mouthwatering and satisfying meal that combines the delicate flavors of grilled salmon with a tangy and sweet mustard vinaigrette? Look no further! This comprehensive guide will take you on a culinary journey, providing you with a step-by-step approach to creating a tantalizing grilled salmon dish complemented by a crunchy sweet mustard vinaigrette. From selecting the freshest ingredients to mastering the art of grilling salmon to whisking together the perfect vinaigrette, we'll cover everything you need to know to impress your taste buds and create a meal that will leave you yearning for more.

Let's cook with our recipes!

GRILLED SALMON WITH MOREL VINAIGRETTE



Grilled Salmon with Morel Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 46m

Yield 4 servings

Number Of Ingredients 11

4 (8-ounce) wild salmon fillets
Olive oil
Salt and pepper
Morel Vinaigrette, recipe follows
2 ounces dried morel mushrooms
1/4 cup Champagne vinegar
1/2 small shallot, thinly sliced
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
1/2 cup olive oil
3 tablespoons coarsely chopped fresh parsley leaves

Steps:

  • Heat grill to high. Brush salmon on both sides with oil and season with salt and pepper. Grill on both sides until golden brown and cooked to medium doneness, about 3 minutes per side. Remove from the grill and immediately drizzle with the morel vinaigrette.
  • Place morels in a bowl and cover with boiling water. Let sit until soft, about 30 minutes, then drain, reserving liquid, and coarsely chop.
  • Whisk together vinegar, shallot, mustard and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Use a little of the morel soaking liquid to thin, if needed. Fold in the mushrooms and parsley.

GRILLED SALMON AND MUSTARD HERB VINAIGRETTE



Grilled Salmon and Mustard Herb Vinaigrette image

Provided by Food Network

Time 25m

Yield 1 serving

Number Of Ingredients 13

4 ounces salmon
Olive oil
3/4 ounce Herb Vinaigrette, recipe follows
2 ounces mesclun greens
3 ounces chickpeas
1.5 ounces cucumber slices
12 ounces orange segments
1/2 each shredded scallion
2 sprigs dill leaves
1/4 teaspoon mustard
1/4 teaspoon olive oil
1/4-ounce red wine vinegar
Salt and pepper

Steps:

  • Preheat a grill.
  • Lightly coat the salmon with oil and grill to desired doneness.
  • Lightly toss the dressing with greens, chickpeas, and cucumbers and place on a plate. Place the salmon on top. Arrange the orange segments around artistically and then sprinkle with scallions.
  • Lightly chop the dill leaves and place in a bowl. Whisk in mustard and olive oil. Then add red wine vinegar and a pinch of black pepper and salt.

GRILLED SALMON WITH CRUNCHY SWEET MUSTARD VINAIGRETTE



Grilled Salmon with Crunchy Sweet Mustard Vinaigrette image

Provided by Bobby Flay

Categories     Mustard     Quick & Easy     Salmon     Summer     Grill/Barbecue

Yield Serves 4; can be doubled for 6 to 8

Number Of Ingredients 11

For the vinaigrette:
3 tablespoons white wine vinegar
2 tablespoons coarse- or whole-grain Dijon mustard
1 small shallot, finely chopped
2 tablespoons honey
1/2 cup olive oil
Salt and freshly ground black pepper
For the salmon:
4 (6- to 8-ounce) salmon fillets, 1 to 1 1/2 inches thick, with the skin
Olive oil
Salt and freshly ground black pepper

Steps:

  • Vinaigrette:
  • Whisk the vinegar, mustard, and shallot together in a medium bowl. Gradually whisk in the honey, then the oil, until the dressing is emulsified. Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.)
  • Salmon:
  • 1. Heat your grill to high.
  • 2. Brush the fish on both sides with oil and season with salt and pepper. Grill the salmon skin side down until the skin is lightly charred and crisp, 4 to 5 minutes. Turn the fillets over, reduce the heat to medium or move to a cooler part of the grill, and cook until just cooked through but not falling apart, 2 to 3 minutes more.
  • 3. Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.

SWEET MUSTARD-GLAZED SALMON FOR THE GRILL



Sweet Mustard-Glazed Salmon for the Grill image

Wild-caught salmon is a huge perk of living here in the Pacific Northwest, and this is one of my favorite ways of preparing it. The sweetness of the brown sugar mixed with two kinds of Dijon mustard compliment the salmon beautifully. I have used both light and/or dark brown sugars and only one kind of Dijon mustard with great success. I've also baked this in the oven for 20 minutes at 375*, but grilling adds a lot of flavor to the salmon.

Provided by Northwest Lynnie

Categories     High Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup butter, melted
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons whole grain Dijon mustard
4 (4 -6 ounce) salmon fillets

Steps:

  • Mix melted butter, brown sugar, and mustards together.
  • Let mixture sit in a cool place for a few minutes to firm up.
  • Rinse salmon and dry with paper towels so glaze will adhere.
  • Spread glaze on both sides of salmon filets.
  • Grill salmon, turning once, for about 5 minutes per side or until done to your liking.

SWEET MUSTARD SALMON



Sweet Mustard Salmon image

Lemon juice, mustard and brown sugar add something special to this salmon dish. -Cortney Claeson, Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 4

4 salmon fillets (6 ounces each)
2 tablespoons lemon juice
3 tablespoons yellow mustard
1/4 cup packed brown sugar

Steps:

  • Place salmon on a 15x10x1-in. baking pan coated with cooking spray. Drizzle with lemon juice; brush with mustard. Sprinkle with brown sugar., Bake, uncovered, at 375° for 12-15 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 326 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 218mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

SEARED SALMON WITH MUSTARD VINAIGRETTE



Seared Salmon With Mustard Vinaigrette image

This has been my favorite quick and easy salmon recipe for years! I love the salmon's crispy skin and medium rare center, and the vinaigrette makes the perfect compliment. I spoon a little of the vinaigrette on each bite of salmon and drizzle it over a side dish of roasted asparagus. I adapted a Gourmet recipe by reducing the amounts of Dijon and horseradish in the original vinaigrette, which called for 4 tablespoons of each. If you can find tarragon white wine vinegar, just toss in some fresh parsley for the herbs. Please use very fresh salmon. p.s. You don't have to eat the skin, but I do recommend cooking it with the skin on to protect the tender salmon.

Provided by ninja

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

4 (6 ounce) salmon fillets, skin-on
kosher salt & freshly ground black pepper
2 tablespoons olive oil
4 teaspoons white wine vinegar
4 teaspoons Dijon mustard
4 teaspoons well-drained horseradish
2 tablespoons chopped fresh herbs (parsley, tarragon, chervil or chives)
4 tablespoons olive oil
salt & pepper (optional)

Steps:

  • Pat salmon dry, season very generously with Kosher salt and black pepper.
  • In a small bowl whisk together vinegar, mustard, horseradish, herbs of choice, 4 tablespoons oil, and salt and pepper (if using) to taste until emulsified.
  • In a large, non-stick skillet heat 2 tablespoons olive oil over medium high heat until hot.
  • Sear salmon, skin side down, about 6 minutes.
  • Reduce heat to medium. Turn salmon over and cook 4 minutes more, adjusting cooking time for thicker fillets.
  • Spoon vinaigrette over the salmon or serve as a side condiment.

Nutrition Facts : Calories 379.9, Fat 26.2, SaturatedFat 3.8, Cholesterol 87.5, Sodium 184.9, Carbohydrate 0.9, Fiber 0.3, Sugar 0.5, Protein 33.8

Tips:

  • Choose the right salmon fillet. Look for a fillet that is about 1 inch thick and has a vibrant orange-pink color. Avoid fillets that are thin or have any brown spots.
  • Bring the salmon to room temperature before cooking. This will help it cook evenly. You can do this by taking it out of the refrigerator about 30 minutes before you plan to cook it.
  • Season the salmon simply with salt and pepper. This will allow the natural flavor of the salmon to shine through.
  • Cook the salmon over medium heat. This will help prevent the salmon from overcooking and drying out.
  • Baste the salmon with the mustard vinaigrette while it cooks. This will help keep it moist and flavorful.
  • Cook the salmon until it is cooked through. The internal temperature of the salmon should be 145 degrees Fahrenheit.
  • Let the salmon rest for a few minutes before serving. This will allow the juices to redistribute throughout the fish.

Conclusion:

Grilled salmon with crunchy sweet mustard vinaigrette is a delicious and healthy meal that is perfect for a summer cookout. The salmon is cooked to perfection and the vinaigrette adds a bright and flavorful touch. This dish is sure to please everyone at your table.

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