Lemon Dijon Salmon

1. 1

   Mix mustard, lemon juice, rosemary and thyme in a bowl.

2. 2

   Put each piece of fish in a square of tinfoil.

3. 3

   Spoon marinade on to one side of piece of fish then flip and coat the other side.

4. 4

   Close tinfoil and allow to sit in fridge or freezer for at least 2 hours.

5. 5

   Can be kept for days in the freezer.

6. 6

   Thaw completely in refrigerator if frozen.

7. 7

   Preheat grill (or broiler) to medium-high.

8. 8

   If using grill, clean and oil grates to prevent sticking.

9. 9

   Unwrap salmon.

10. 10

    Grill (or broil) about 4-6 minutes per side or until fork-tender and cooked through (internal temperature 158F/70C).

11. 11

    Over-cooking result in dry fish!

* Per serving · 4 servings · Values may vary.

No additional tips available.