Grilled Salmon with Mint Honey Mustard Sauce

Copper River Coho Salmon
Ahh summer . . .

It’s really over, I guess! Although today is still technically summer (tomorrow is the official first day of fall this year), it has felt like autumn here in Boston for several weeks now. I finally pulled out the leather jacket this week and resigned myself to wearing socks.

In some ways, I’m sort of bummed that we moved so late in the summer. Our new place has a little yard in the back as well as a balcony and a deck. It would have been fun to be able to make use of these airy outdoor spaces (something I never had in my midrise condo!) before it got too cold.

Despite the impending cold weather, Bryan still decided to buy a grill. He researched for weeks before finally deciding on this crazy Weber Summit grill. Perhaps someday I’ll write a more in-depth post about why he chose it. Needless to say, this grill can get crazy hot and bangs out some beautiful, charred “crusts”!

I digress.

What I meant to share with you today was the inaugural meal with our new grill. True, it was a bit nippy outside, but we put on our jackets and fired up the grill to make this simple, yet delicious Sunday dinner.
Copper River Coho Salmon
I got my last shipment of Copper River Salmon this week. As you know, I have been helping out Alaska’s Copper River Salmon Organization sleuth out places in Boston to get this lovely fishCopper River Coho Salmon
Isn’t it absolutely beautiful? Alaska actually ran into some horrible storms a few weeks ago. They had to deal with 75 mph gusts as well as 25+ foot seas! In fact, the Alaska Department of Fish and Game even considered closing the season early due to the lower runs of salmon they have had this month.

Thankfully, the weather improved the following week, and the fishermen were able to go out and catch some more fish.

Bryan had told me he preferred his salmon with a sauce versus eating it the simple way I usually prepare it. So, after some internet searching, I combined two elements to form what I thought would be a clear winner for Bryan:

Bobby Flay + mustard/horseradish sauce

Bryan’s a HUGE fan of Bobby Flay and never ceases to stop by his restaurant in Vegas. Bryan also loves spicy stuff, especially mustard, horseradish, and wasabi!
Wild Mint
I found some wild mint in the front yard of my new home. I took the risk and picked it!! Hope wild mint isn’t poisonous like some wild mushrooms!
Horseradish Mustard Mint Sauce
Stir together all the ingredients and serve over your grilled salmon! How much easier can it be than that? This sauce is a cinch and definitely gives the salmon a lovely kick.

Copper River Coho Salmon
Grilled Salmon Filet with Honey Mustard Sauce
Bobby Flay

1/4 cup Dijon mustard
2 tablespoons whole-grain mustard
3 tablespoons honey
2 tablespoons prepared horseradish, drained
2 tablespoons finely chopped fresh mint leaves
Kosher salt and freshly ground black pepper

2 pound fillet salmon, skin on
2 tablespoons canola oil

1 bunch salad greens, coarsely chopped
1 small red onion, halved and thinly sliced
2 tablespoons aged sherry vinegar (or other vinegar you might have on hand)
2 tablespoons extra-virgin olive oil

Whisk together the mustards, honey, horseradish, mint, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.

Heat the grill to high. Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes.

While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.

The Copper River Coho Salmon was provided by the Copper River Salmon Organization in Alaska

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  1. Janet Wise says

    I made this last night after reading your post. I did find some wild Coho, not nearly as divine as the Copper River, but it waLs good. I used my panini griddle and made it exactly as written. I had purchased some black rice from my Italian grocer that took about two hours of stirring, but when it was finished (infused with stock and red wine) I stirred in some dark chocolate balsamic (from the same store), olive oil and big slabs of parmesan. Just may be our favorite meal in a long time.

    Enjoy your new home and the mint. I don’t know of any poison mint, so harvest away! -Janet in Los Angeles

  2. feedthebf says

    That salmon is absolutely gorgeous!  I love preparing salmon simple or with sauce – I can eat it any which way!  Definitely going to have to try this sauce =)

  3. Sharongwen says

    Yummy.  Alaska Copper River Salmon is definitely “King.”  Husband fished for 50 years for it.  Love it and so good for the tummy.

  4. Kirsten says

    Wow!  Thanks for including our California Olive Ranch EVOO bottle in your beautiful photography!  Can’t wait to try this over the weekend!

    Thank you,

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