Grilled Salmon in a Mustard Seed Crust
Approach this way you like but here’s how I do it.
I realize the whole piece of fish looks great as a presentation but it’s difficult to handle both to prep and to grill. Portioning the fish into at least two sections will allow you to use a long grill spatula to flip the fish and to get it on and off the grill.
Going forward I’ll use the spatula as my reference.
- Place the portions of the fish on a cookie sheet on your work surface. Sprinkle each liberally with salt and pepper, the mustard seeds, dill and onion slices, gently press the ingredients on the fish as you will be placing them top-side down on the grill and finish with the OO.
- Start your grill for an indirect, medium hot fire and soak the hickory chips in water. Once the coals have grayed up clean and oil your grill rack. Place the fish portions top side down just off the hottest part of the grill, add your chips to the coals and close the lid and let the fish roast for 5-8 minutes, depending on thickness, but don’t walk too far away as salmon cooks rather quickly and I like mine a bit pink in the middle. Nip a piece and see where you are and maybe move the thicker pieces to the direct heat to get some nice grill marks, nip another sample after a minutes or so and using your long spatula remove all of the fish to a warm place as fish will cook forward and remove any charred or burned pieces of onion or dill.
Note: The salmon can be covered and left to chill in the refrigerator for up to 24 hours, then taken out shortly before the meal and served cool. Serves 8.
Recommended wine matches:
A Bandol Rosé or a California Sauvignon Blanc
Grilled Salmon in a Mustard Seed Crust
Servings: 8
Ingredients:
- 3 1/2 pound piece of fresh salmon (Costco would be a good source and it’s usually skinless) cut into 2 or 3 large portions
- Salt and freshly ground pepper
- 1 cup mustard seeds
- 1 bunch fresh dill, lightly chopped
- 1 medium size onion, thinly sliced
- 1/4 cup olive oil
- 1/2 pound hickory wood chips