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Grilled salmon in a wholegrain mustard marinade

By Daria
April 6, 2022

Grilled salmon in a French mustard marinade is probably the most straightforward recipe I know for a successful salmon. The marinade consists of a trill of three mustard ingredients, olive oil, and lemon juice and is perfect for the perfect salmon.

How to choose the best ingredients for grilled salmon in a wholegrain mustard marinade

Salmon: if you want to choose a good salmon, check the use-by date, check that the meat is firm, and it means that the salmon is fresh. Fresh fish is the basis of success.

Wholegrain mustard: wholemeal mustard is perfect for this recipe, but be careful. There is Dijon wholegrain mustard too, and this one will not work. Wholemeal mustard, which has a mild taste, will be suitable for salmon.

Olive oil: olive oil is the only extra virgin of the best quality you can have. However, you can replace it with good-quality vegetable oil. I recommend rapeseed oil.

Lemon juice: lemon juice is suitable only to squeeze from fresh lemons.

Tips and tricks

  • Before squeezing the lemon, roll your lemons with gentle pressure. Then press the juice out of it more efficiently.
  • To not burn too much salmon, fry it in a grilled pan on a slow fire. In the end, to make him blush, you can emphasize the fire.
  • It is always on a tray or in a special basket when grilling salmon. The fish are gently placed on the grill and will fall apart.
  • The next day, you can either use cold salmon in a paste for sandwiches or in a salad with grilled salmon.

Grilled salmon in a wholegrain mustard marinade

Grilled salmon in a wholegrain mustard marinade is a salmon in a simple marinade. Whole grains of mustard look excellent on grilled salmon and go well with the dish.
Servings 2 people
Prep Time 30 minutes
Cook Time 20 minutes


  • 300 gr salmon fillet, preferably with the skin


  • 2 tbsp  wholegrain mustard
  • 3 tbsp olive oil
  • 1 tbsp lemon juice


  • Mix the marinade ingredients, and grease the salmon on all sides. Put in a container for at least 30 minutes in the refrigerator.
  • Fry in a grill pan until golden for about 10 minutes on each side. Sometimes I gently check if the fish parts are separating, then the salmon is ready.
  • Salomon is a fatty fish, and it isn't easy to dry it in a pan.
  • It is a straightforward and tasty recipe to make salmon and surprise your guests.


Calories: 409kcalCarbohydrates: 1gProtein: 30gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 19gCholesterol: 83mgSodium: 231mgPotassium: 765mgFiber: 1gSugar: 1gVitamin A: 71IUVitamin C: 3mgCalcium: 28mg
Calories: 409kcal

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