Dilly Salmon Filet

Prep Time
Cook Time
1h 15m
Ready In

"This originally came from Taste of Home, but I made some changes to it so I'm posting it here. Nutrition information is a little misleading (when we get it) because only a small amount of the marinade actually gets eaten. This is really good served with Creamy Dill Sauce (a recipe I have also posted here). Beware, though...if you don't love dill, it might be too much."

Original recipe yields 8 servings


  • Serving Size: 1 (146.3 g)
  • Calories 420
  • Total Fat - 34.1 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 28.7 mg
  • Sodium - 71.1 mg
  • Total Carbohydrate - 15.7 g
  • Dietary Fiber - 0.7 g
  • Sugars - 5.7 g
  • Protein - 12 g
  • Calcium - 37.8 mg
  • Iron - 0.6 mg
  • Vitamin C - 4.3 mg
  • Thiamin - 0 mg

Step 1

In a small bowl, whisk together mustard, wine, brown sugar, vinegar and Maggi seasoning until well blended. Gradually whisk in oil; stir in dill and pepper.

Step 2

Place salmon filets in a shallow glass dish; pour two cups marinade over fish, cover and refrigerate one hour. Cover and refrigerate remaining marinade separately for basting.

Step 3

Drain salmon and discard marinade.

Step 4

If grilling, moisten a paper towel with oil and, using tongs, lightly oil grill rack. If broiling, lightly oil a broiler pan.

Step 5

Place salmon skin side down on grill or broiler pan. Grill, covered, over medium heat (or broil 4 inches from heat) for 5 minutes.

Step 6

Baste with some of the reserved marinade. Grill or broil 7-9 minutes longer, until fish flakes easily with a fork, basting occasionally until all of marinade is gone.

Tips & Variations

No special items needed.



My whole family loved this recipe I used fres dill from my garden which really brought out the flavor, just really delicious, thank you for sharing

review by:
(24 May 2012)