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Dijon mustard olive oil lemon juice lemon pepper dill weed ground black pepper garlic salt salmon fillets
Viewed: 39 - Published at: 8 months agoIngredients
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons lemon pepper
- 2 teaspoons dried dill weed
- 1 teaspoon ground black pepper
- 1/4 teaspoon garlic salt
- 2 (6 ounce) salmon fillets
Method
- Combine mustard, olive oil, lemon juice, lemon pepper, dill, black pepper, and garlic salt in a resealable plastic bag; add salmon. Gently coat salmon with the marinade. Place sealed bag in refrigerator; marinate about 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook salmon skin-side down on the grill, 3 to 4 minutes. Flip and cook until fish flakes easily with a fork, or to desired degree of doneness, 3 to 4 minutes more.
