How to cook Barbecued Salmon with Mustard
- 1 pound (454 g) salmon steaks or thick fillets
- 1/4 cup (60 mL) lemon juice
- 2 tablespoons (30 mL) freshly chopped dill
- 2 tablespoons (30 mL) oil
- 2 tablespoons (30 mL) Dijon mustard
- Salt and pepper, to taste
- Into a shallow dish, whip together lemon juice, chopped dill, oil, Dijon mustard, salt and pepper.
- Turn fish steaks or fillets into mixture, until well coated.
- Cover dish with plastic wrap refrigerate for at least 45 minutes, but no longer than 2 hours (turning fish from time to time).
- Remove fish from marinade, reserving marinade.
- Preheat barbecue to medium-high coals or set gaz to medium-high.
- Arrange fish onto oiled barbecue rack.
- If desired, for more barbecue aroma, close lid.
- Barbecue for approximately 10 minutes per inch (2.5 cm) thick, or until fish flesh is no longer translucent and can easily be broken-up with a fork
- Turn and brush fish with marinade at half-time.
A marinated, barbecued fish a delight that just melts in your mouth!Halibut
, seafood-tasting fish, salmon
, swordfish and angler (monkfish
) are equally good for this delicious dish.
Excellent served with new potatoes.
This recipe for Barbecued Salmon with Mustard serves/makes: 4
The Barbecued Salmon with Mustard recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Salmon
Preparation Method: Barbecue