Grilled Dijon Salmon with Lemon Herb Greek Yogurt Sauce

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Super summery and simple, this quick and easy grilled salmon gets a bright punch of tangy flavor from a creamy, herby, lemony sauce. An excellent gluten-free, warm-weather entrée to enjoy with a crisp, green salad or alongside grilled toast points and bruschetta.

Serves: 4
Difficulty: easy
Prep time: 15 min
Cook time: 10 min
Special tools: grill


Grilled Salmon
1½ lb salmon fillet, cut into 4 portions
2 T Dijon mustard
2 T olive oil
1 T gluten-free tamari
1 T garlic, minced
2 T butter
pinch salt and pepper
2 T fresh chervil, leaves only (or parsley, or dill)

Lemon Herb Greek Yogurt Sauce
½ c plain Greek yogurt, full-fat
½ c sour cream, full-fat
1 T ea fresh chives and dill, chopped
2 T fresh lemon juice
pinch of salt, to taste
2 T extra virgin olive oil


Grilled Salmon
Prepare Lemon Herb Greek Yogurt Sauce (recipe follows). Preheat grill. Combine mustard, 1 T olive oil and tamari. Place salmon upside-down in mixture, coating well. Grill skin-side down until it releases from the pan easily, approx. 4 min. Turn salmon over and grill until the internal temperature reaches 140° in the center and the fish flakes easily when gently pressed. Transfer to serving platter. Heat remaining olive oil and butter in a small skillet. Add garlic and cook over medium heat until soft and fragrant, approx. 2 min. Add chervil and pour over salmon fillets. Serve with yogurt sauce.

Lemon Herb Greek Yogurt Sauce
Combine all well. Chill until ready to use.