Tuesday, June 9

Grilled Salmon with Spicy Mustard Sauce

Don't be afraid to throw fish on the grill this summer

Bobby Flay grilled salmon recipe

My husband and I eat seafood pretty often, but there's something about living near the beach in the summer that makes fish even more appealing. June means that it's Copper River salmon season and we can buy gorgeous Alaskan salmon fillets at our supermarket and local fishmonger. Salmon is one of the most grill-friendly fishes out there because the flesh is firm and meaty and the skin protects the fish from the hot flames (while getting crispy as a cracker while it cooks). My husband has been really into grilling for every meal and he's gotten good at making pretty much every recipe in Bobby Flay's Grill It cookbook. This meal calls for simply grilling salmon and then serving it with a no-cook mustard sauce and a little salad of arugula and red onion. The tangy, spicy sauce and fresh greens make a nice contrast to the rich salmon fillet and the whole dish comes together in no time. This works just as well for a summer barbecue as it does for a weeknight meal.

More Salmon Recipes:
- Grilled Salmon Burgers
- Copper River Salmon with Tomato-Avocado Salsa
- Sweet Miso-Glazed Salmon

Grilled Salmon with Spicy Mustard Sauce:
- 2 (8 oz.) skin-on boneless salmon fillets, preferably fresh and wild-caught
- handful of arugula or similar green
- 1/4 red onion, peeled and very thinly sliced
- 2 tbsp. olive oil
- 2 tbsp. dijon mustard
- 1 1/2 tbsp. honey
- 1 tbsp. minced parlsey
- 1 tbsp. whole-grain mustard
- 1 tbsp. prepared horseradish
- 1 tbsp. red wine vinegar
- kosher salt
- black pepper

  • Preheat a grill to high.
  • Meanwhile, combine the mustards, honey, parsley, horseradish, and a pinch of salt and pepper in a bowl. Set aside.
  • Brush both sides of the salmon fillets with 1 tbsp. olive oil and season with salt and pepper.
  • Grill the salmon, skin-side down, for 4 minutes, then flip and cook for another 2-4 minutes, depending on how done you want it.
  • Remove the salmon from the grill and let it rest skin side up (to preserve crispiness).
  • In a bowl, combine the arugula and onion and drizzle with vinegar and 1 tbsp. olive oil.
  • Divide the salad onto plates and top with the salmon fillets. Spoon sauce on top.

Serves two, easily doubled or tripled