I find that dill is the only herb which is truly okay if you don’t have any of the fresh stuff. The dried version works just as well in a sauce or glaze – and that’s what I went with last night. Plus, fresh dill is not that easy to find in your average store. And it snowed yesterday. All of which meant: dried dill.

I picked up some nice fresh (and HUGE) salmon filets this weekend at the farmers market and knew I wanted to cook it with a recipe I’d used before. But I haven’t talked about this recipe on the blog yet – and I think it’s worth doing so. It’s a really simple, really tasty way to prepare salmon. And the best part is that it uses a bunch of ingredients you probably already have in your fridge and cupboards. I love it when that happens!

This was all served up with some roasted sweet potato bites and turkish-style green beans (more dill).

Grilled Salmon With a Mustard-Dill Glaze

Makes enough for 2 large or 4 small filets of salmon

The particulars:

  • 2 salmon filets
  • 2 tbsp grainy mustard
  • 1 tbsp dill (fresh and chopped, or dried)
  • 2 tbsp soft light brown sugar
  • juice of 1/2 lemon
  • 1 tbsp apple cider vinegar
  1. Put a little bit of olive oil on a griddle pan and heat up. Meanwhile, combine all the ingredients (except the salmon, obv) in a bowl.
  2. Place the salmon filets on the pan and brush some of the glaze on top. After about 5 minutes, flip the filets over and glaze the bottom as well.
  3. Once cooked, serve with the rest of the sauce drizzled on top each filet.

Lesson learned: Definitely a go-to dinner when you’ve got fresh fish and a lemon.

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2 Comments on “Dill-orama”

  1. […] finished, we brushed it with a little pit of mustard-dill sauce, very similar to the one used in this recipe back in feb. the rest was poured on top of the cooked salmon on our plates. and the asparagus was quite simple […]

  2. […] at my recipes page, you’d see that salmon is a pretty common part of my diet. And there are so many ways to prepare it. Granted, a simply grilled piece of fish works when you’ve got a […]

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