While not all of my kids love this, the same seasoning used to coat the salmon, can also be used on chicken breasts. So we usually wind up preparing two chicken breasts alongside our salmon steaks because of my two kids that don’t care for fish. This is an awesome recipe, and we made it for our Fourth of July celebration a couple months back – yum!
Grilled Salmon with Dill Mustard Sauce
4 Tbs. white wine vinegar
4 Tbs. sugar
1 Tbs. dill weed
1 1/2 tsp. salt
1/2 tsp. pepper
8 salmon steaks (a thicker steak is better to work with)
In a large plastic gallon size bag, combine half the vinegar, sugar, dill week, salt and pepper. In another plastic bag do the same thing with the remaining ingredients. Place four salmon steaks inside each plastic bag, seal and then turn to coat. Refrigerate for one hour, turning every 15-20 minutes or so to coat again. (While the salmon is marinating, see below to begin preparing the sauce). After one hour, remove the bags with the salmon from refrigerator and remove salmon. Throw away the bags of marinade. Grill the salmon on the grill or in a skillet on the stove over medium heat for 6-7 minutes per side or until the fish flakes easily with a fork. Follow the next recipe for the sauce:
For the Dill Mustard Sauce you need:
6 Tbs. mayo
6 Tbs. dijon mustard
6 Tbs. dill weed
2 Tbs. sugar
8 Tbs. white wine vinegar
1/2 tsp. pepper (optional, but yummy!)
In a bowl, combine all ingredients, and cover and refrigerate for about an hour or until chilled. Serve with grilled salmon.
This is sooooooo good and most people wind up loving it, if they love fish or salmon.