Wednesday, August 27, 2014

Grilled Dijon Lemon Pepper Salmon

I'll be honest- I had zero desire to cook yesterday.

The day had been lazy and wonderful.
It started with donating blood (woo hoo!  I'm super excited that my little guy is in preschool a couple of mornings a week now so I have time to do things like stop by blood drives again!), some very light house cleaning, and a walk around the neighborhood when Little Man and his sister got home from school.

The sun was shining, it was warm but not overwhelmingly hot and humid, and I was overall just feeling lazy and wonderful.
I simply could not bring myself to ponder dinner or think about spending time in the kitchen.

Lightbulb moment- appeal to the husband's love of grilling and simply break open the freezer.  Side dishes?  Grilled asparagus and some ready-to-serve salad mix.
Delicious.  Simple.  Pretty much zero work- at least for me!

I defrosted salmon, a roast looking thing of some sort (and yes...when my husband asked what cut of beef I'd defrosted I did describe it as "I don't know, a random hunk of beef from the freezer..."), a package of brats, and some andouille sausage.  :-) That should provide us with leftovers for a couple of days, right?

Anyway, after marinating we (ok, he) cooked the random beef hunk on the grill in the same way that he does tri-tip and it was pretty tasty.  The asparagus was lovely, with simple seasonings.

But oh...that salmon.
I did well.  Yes I did.  :-)

I rarely follow any kind of a recipe for rubs or marinades, though since I've started blogging about stuff I have gotten into the habit of writing down what I use whenever I cook so I can share the results with you should they turn out really well- you're welcome ;-)

This one is definitely worthy of sharing!  I marinated the fish in dijon mustard, a little olive oil, lemon pepper, ground black pepper, garlic salt, and dill.  Soooo good.

You know, I'm probably in the minority here, but I generally think salmon is better when it's given a couple of hours to marinate rather than the 30 minutes I often see recommended.  Not long enough to cook the fish in acid or anything, but long enough to really let it pick up on the flavor of the marinade.  Of course that's just my humble opinion, so you can marinate it for as long as you feel necessary.

I will definitely be making this again- soon.  In fact, I have one more filet left in the fridge that I'm pretty excited about enjoying in a low-carb tortilla with some avocado and salad greens for lunch today!

2 6oz salmon filets
1/4 C dijon mustard
2 Tbsp olive oil
2 Tbsp lemon juice
1 Tbsp lemon pepper seasoning
2 tsp dried dill
1 tsp ground black pepper (I used Florida Seasoned Pepper from Penzey's)
1/4 tsp garlic salt

1. Combine all ingredients except salmon in a sealable plastic storage bag; add salmon.  Gently coat salmon with marinade.  Place sealed bag in refrigerator- allow to marinate for 2 hours or as desired.

2. Cook salmon skin side down on outdoor grill for 3-4 minutes before flipping.  Allow to cook an additional 3-4 minutes or until desired degree of doneness is reached.


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