Grilled Salmon and Walnut-Dijon Sauce with Fresh Herbs

Grilled Salmon and Walnut-Dijon Sauce with Fresh Herbs

My heart skips a beat when wild salmon is on sale; I have to buy a hunk.

This recipe makes good use of garden herbs and a profusion of nasturtium blossoms, which is an edible flower with a lovely, peppery flavor. One of the best tips I’ve ever received was many years ago from a clerk at the Produce Station. I was buying a nasturtium starter plant, and she said they are the easiest thing in the world to grow from seeds. She said she always grew a pot of them next to her grill, for impromptu easy garnishing.

Being of a somewhat excessive-compulsive disposition, I’ve taken her tip to extreme. Each year I buy 15 or so packages of various nasturtium seeds, and the kids and I plant them around my yard. I have blossoms throughout the summer; now they are everywhere, including this salmon dish, which I served with assorted baby potatoes.

Recipe: Grilled Salmon and Walnut-Dijon Sauce with Fresh Herbs


  • 1 1/4- 1 1/2 pounds center cut piece salmon
  • 2 teaspoons good Dijon mustard, I prefer Maille
  • 2 tablespoons walnut oil
  • 1/2 tablespoon chopped fresh tarragon
  • 2 tablespoons snipped fresh chives.


  1. Spread flesh side of salmon with mustard; drizzle with walnut oil. Evenly sprinkle tarragon and chives over salmon.
  2. On a clean and oiled grill grate, prepare gas or charcoal grill to medium heat. Grill salmon, skin side down, with grill covered, 10-25 minutes depending on heat of flame, thickness of salmon and desired level of doneness.
  3. Season to taste with kosher salt and freshly ground pepper.

Active Time: 15 minutes

Grill Time: 10-25 minutes

Number of servings (yield): 3-4 servings

Copyright © Peggy Lampman’s dinnerFeed.

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