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Plate of grilled salmon fillet with luxurious creamy Dijon sauce.

Grilled Salmon with Luxurious Creamy Dijon

This recipe guides you through preparing succulent grilled salmon, perfectly complemented by a rich and tangy creamy Dijon sauce. Ideal for a sophisticated yet easy weeknight meal, this dish promises a delightful culinary experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 fillets
Calories 450 kcal

Equipment

  • Grill
  • Wire brush
  • Tongs
  • Small saucepan
  • Whisk

Ingredients
  

Main Ingredients

  • 4 (6-ounce) salmon fillets skin on or off
  • 2 tablespoons olive oil plus more for grilling
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper freshly ground

For the Creamy Dijon Sauce

  • 2 tablespoons unsalted butter
  • 1 small shallot finely minced
  • 2 cloves garlic minced
  • 1/4 cup dry white wine like Sauvignon Blanc or Pinot Grigio – or use chicken broth for an alcohol-free option
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley chopped (for garnish, optional)

Instructions
 

Preparation

  • Pat the salmon fillets dry, then drizzle with olive oil and season generously with salt and pepper on both sides.

Grilling

  • Preheat your grill to medium-high heat (about 400°F / 200°C), clean the grates, and lightly oil them to prevent sticking.
  • Place salmon skin-side down on the hot grill, close the lid, and cook for 4-6 minutes until crispy and opaque halfway.
  • Gently flip the salmon and grill for another 3-5 minutes until cooked to your desired doneness, reaching 145°F (63°C) for medium.
  • Transfer the grilled salmon to a plate, cover loosely with foil, and let it rest for 5 minutes to redistribute juices.

Creamy Dijon Sauce

  • While salmon rests, melt butter in a small saucepan, add minced shallot and cook for 2-3 minutes until softened, then add minced garlic and cook for another minute.
  • Pour in white wine (or broth), bring to a simmer, scraping up browned bits, and reduce by half for 2-3 minutes.
  • Reduce heat to low, stir in heavy cream and Dijon mustard, whisk until smooth and heated through, then remove from heat and stir in fresh lemon juice, adjusting seasoning as needed.
  • Spoon the creamy Dijon sauce generously over the rested salmon fillets and garnish with fresh chopped parsley if desired.

Notes

For thinner fillets, adjust cooking times accordingly to prevent overcooking. The internal temperature for medium-cooked salmon is 145°F (63°C). Letting the salmon rest is crucial for juiciness.