Broiled Salmon with Herb-Mustard Glaze

Salmon fillets topped with a garlicky, Dijon herb sauce and served with a squeeze of fresh lemon... absolutely delicious! This dish is quick and easy to prepare, making it perfect for week-night meals.

Yield Serves 4
Varietal Pairing Pinot Noir, an un-oaked Chardonnay or an Alsatian-style Pinot Gris will all pair exceptionally well with this grilled salmon dish.


  • 2 cloves garlic
  • 1 t. fresh rosemary leaves
  • 1 t. fresh thyme leaves
  • 1 T. dry white wine
  • 1 T.extra-virgin olive oil
  • 2 T. Dijon mustard
  • 2 T. whole-grain mustard
  • Nonstick olive oil cooking spray
  • 4-6 oz. salmon filets
  • Salt
  • Freshly ground black pepper
  • 4 lemon wedges

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In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set sauce aside.

Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon filets on the baking sheet and sprinkle them with salt and pepper.

Broil the filets for 2 minutes; spoon the mustard sauce over and continue broiling until the filets are just cooked through and golden brown, about 5 minutes longer.

Transfer the filets to plates and serve with lemon wedges.