This recipe combines the rich, buttery taste of salmon with a creamy mustard sauce that adds just the right touch of acidity and spice. It’s quick to prepare, easy to cook on the grill, and delivers bold flavors with minimal ingredients. Whether you’re looking for a low-carb dinner or a crowd-pleasing dish for outdoor grilling, this one delivers every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Salmon steaks
Olive oil
Salt
Black pepper
Lemon wedges (for serving)
For the Creamy Mustard Sauce:
Dijon mustard
Heavy cream
Garlic, minced
Lemon juice
Butter
Fresh dill or parsley (optional for garnish)
Directions
Preheat your grill to medium-high heat and lightly oil the grates.
Pat the salmon steaks dry with paper towels. Brush both sides with olive oil and season with salt and pepper.
Grill salmon for 4–5 minutes per side, depending on thickness, until the fish is opaque and has nice grill marks.
While the salmon is grilling, prepare the sauce:
In a small saucepan over medium heat, melt butter and sauté garlic for 1 minute until fragrant.
Stir in Dijon mustard, lemon juice, and heavy cream. Simmer for 2–3 minutes until slightly thickened.
Season to taste and stir in chopped dill or parsley if using.
Remove salmon from the grill and let rest for a minute.
Spoon the creamy mustard sauce over the salmon steaks and serve with lemon wedges.
Servings and timing
This recipe makes about 4 servings. Preparation time: 10 minutes Cooking time: 10 minutes Total time: 20 minutes
Variations
Pan-Seared Option: Cook the salmon in a hot skillet if you don’t have a grill.
Honey Mustard: Add a teaspoon of honey to the sauce for a touch of sweetness.
Herb Twist: Add chopped tarragon or chives to the sauce for extra depth.
Spicy Kick: Stir in a dash of cayenne or whole grain mustard for more texture and heat.
Low-Dairy Version: Use coconut cream or a dairy-free alternative in place of heavy cream.
Storage/Reheating
Store leftover salmon in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or in the microwave in short intervals. Keep the sauce separate if possible, and reheat it gently to avoid curdling. This dish is not ideal for freezing due to the creamy sauce, which may separate when thawed.
FAQs
Can I use salmon fillets instead of steaks?
Yes, fillets work just as well—adjust cooking time depending on thickness.
How do I know when the salmon is done?
The salmon should be opaque and flake easily with a fork. Internal temperature should reach 145°F (63°C).
Can I make the sauce ahead of time?
Yes, you can make the sauce ahead and store it in the fridge. Reheat gently before serving.
What sides go well with this dish?
Try roasted vegetables, grilled asparagus, rice pilaf, or a fresh green salad.
Can I use another type of mustard?
Dijon is best for creaminess, but stone-ground or spicy brown mustard adds nice texture and flavor.
Is this recipe low-carb?
Yes, this meal is naturally low in carbs and suitable for keto and paleo diets.
Can I grill the salmon on a stovetop grill pan?
Absolutely. A grill pan gives similar results with great char and flavor.
How can I prevent the salmon from sticking to the grill?
Make sure the grill is clean and well-oiled, and let the salmon cook undisturbed before flipping.
Can I use frozen salmon?
Yes, just thaw it completely and pat dry before seasoning and grilling.
What can I substitute for heavy cream?
Use half-and-half, Greek yogurt, or coconut cream as alternatives—adjust consistency as needed.
Conclusion
Grilled Salmon Steak with Creamy Mustard Sauce is a quick and impressive meal that delivers bold, balanced flavors in every bite. With its crispy exterior, juicy interior, and luxurious sauce, this dish is perfect for both special occasions and everyday dining. Once you try it, it’s sure to become a favorite in your dinner rotation.
Grilled Salmon Steak with Creamy Mustard Sauce is a restaurant-quality dish featuring smoky, tender grilled salmon topped with a tangy, velvety mustard cream sauce. Perfect for elegant dinners or healthy weeknight meals.
Ingredients
4 salmon steaks
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
Lemon wedges, for serving
For the Creamy Mustard Sauce:
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons Dijon mustard
1/2 cup heavy cream
1 tablespoon lemon juice
1 tablespoon fresh dill or parsley, chopped (optional)
Instructions
Preheat grill to medium-high heat and lightly oil the grates.
Pat salmon steaks dry with paper towels. Brush with olive oil and season both sides with salt and black pepper.
Grill salmon for 4–5 minutes per side, depending on thickness, until opaque and grill marks appear.
While salmon cooks, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Stir in Dijon mustard, lemon juice, and heavy cream. Simmer 2–3 minutes until slightly thickened.
Season the sauce to taste and stir in fresh herbs if using.
Remove grilled salmon from heat and let rest for 1 minute.
Spoon creamy mustard sauce over salmon and serve with lemon wedges.
Notes
Use salmon fillets if steaks aren’t available—adjust cooking time.Add a teaspoon of honey for a sweet honey mustard variation.Use Greek yogurt or coconut cream instead of heavy cream for dietary preferences.Make the sauce ahead and reheat gently to avoid curdling.Grill pan works well if outdoor grill is unavailable.
