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Grilled Salmon Steaks with Mustard and Dill Sauce

Source: Burt Wolf's Menu Cookbook
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  24 Hours 20 Minutes
  Makes 4 servings
A traditional method of preparing salmon in Scandinavia is to make gravlax. The fish marinates for a few days in a mixture of salt, sugar, and dill, at which point it is thinly sliced and served with a mustard and dill sauce. Jeff O'Neill at the Jasper Park Lodge starts this recipe by marinating the salmon, but instead of stopping at the gravlax stage, he continues by grilling the fish, and ending up with double the flavor.
For the Salmon Steaks:
4 salmon steaks, about 1-inch thick
1/2 cup sugar
1/2 cup salt
1/2 cup minced fresh dill
Freshly ground black pepper
For the Sauce:
1 cup Dijon-style mustard
1/2 cup honey
2 tablespoons minced fresh dill
1 teaspoon vegetable oil
Grilled Salmon Steaks with Mustard and Dill Sauce Recipe at
TO MAKE THE STEAKS: Place the salmon steaks into a glass or ceramic dish that will hold all of them, close together, in one layer. Put a tablespoon of sugar, salt, and dill on top of each of the salmon steaks and press the mixture into the salmon meat. Grind a little fresh pepper onto each steak. Then turn the steaks over and repeat the sugaring, salting, dilling, and peppering process. Cover the dish with plastic wrap and place it into the refrigerator for 24 hours.

TO MAKE THE SAUCE: Whisk all of the ingredients together in a bowl. The sauce can also be made 24 hours ahead and held in a covered container in the refrigerator.

Ready your outdoor or indoor grill for cooking, or preheat your oven broiler. Remove the salmon steaks from the marinade and grill them for 4 to 5 minutes on each side, or until they reach the degree of doneness that you like.

Serve with the mustard and dill sauce.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 531
Fat. Total: 15g
Fiber: 12g
Carbohydrates, Total: 42g
Sodium: 351mg
% Cal. from Fat: 25%
Cholesterol: 70mg
Protein: 29g
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Nowell, CO Reviewed: 05/10/2010
ugh - not so good
Well this recipe sounded very good. Even bought some good fish to cook with it... in the end it kills the taste of the fish - between the brine that it soaks in for 24 hours and the mustard dill sauce the fish taste is completely gone. It's great if you like the salt/sugar brine - the dill sauce is probably too much as it overpowers everything.
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