Grilled Salmon with Creamy Mustard Sauce combines the succulence of grilled salmon with the smooth richness of a cream and mustard sauce.
4 salmon fillets (approx. 180–200g each, thick)
2 tablespoons olive oil
Juice of 1 lemon
2 cloves garlic, minced or crushed
Salt and pepper to taste
Creamy mustard sauce
120ml heavy cream (or carton heavy cream)
2 tablespoons Dijon or yellow mustard
1 tablespoon honey (optional, for flavor balance)
Salt and pepper to taste
Chopped chives and parsley to finish
Servings, calories, and composition (estimates)
Individual serving: approximately 1 salmon fillet with sauce, plus a dollop of creamy sauce.
Marinate the salmon: Season the fillets with olive oil, lemon juice, minced garlic, salt, and pepper. Let marinate for about 15 minutes to intensify the flavor.
Grill: Heat a skillet with a drizzle of olive oil. Arrange the fillets and grill for 3–4 minutes per side, until golden brown on the outside and juicy on the inside.
Prepare the creamy sauce: Heat the cream over low heat. Add the mustard and adjust the seasoning with salt and pepper. If you want to tone down the acidity, add honey.
Assembly: Arrange the fillets on a platter, drizzle with the creamy mustard sauce, and top with chopped chives and parsley.
Classic sides: White or brown rice, roasted vegetables (asparagus, broccoli, carrots), or a fresh green salad. Beverages: Medium- to full-bodied white wine (e.g., Sauvignon Blanc or lightly oaked Chardonnay) or sparkling water with lemon for a non-alcoholic option.
Sauce Varieties: For those who prefer less fat, you can use light cream and adjust the ratio of cream to condensed milk.
Notes:
For a lower-fat version, replace the fresh cream with light cream or coconut milk, maintaining the desired mustard ratio.
The acidity of the sauce can be adjusted with more lemon juice or a touch of honey, depending on your taste.
Approximate calories per serving: approximately 360–420 kcal, varying depending on the size of the fillet, the amount of cream used, and the amount of oil added during cooking.
