Dijon Mustard BBQ Salmon

Good BBQ salmon recipe for moist fish.

This recipe was sent in to us by Wes Youngquist and sounds great so I thought I would pass it along!

Dijon Mustard BBQ salmon

Dijon Mustard BBQ Salmon
Recipe Type: Entree
Cuisine: Seafood
Author: Wes Youngquist
Prep time:
Cook time:
Total time:
  • Salmon filet
  • Black pepper
  • Sea salt
  • Dill
  • Mayonnaise
  • Dijon Mustard
  • Red onion (sliced)
  1. Lay salmon fillet on tin foil skin down.
  2. Fold up all four sides of a sheet of aluminum foil to prevent leaks onto the coals
  3. Sprinkle black pepper, sea salt, dill over the fillet
  4. In a bowl mix enough mayo/Dijon mustard to cover the fillet about 1/4 of an inch
  5. (I like about 75/25% mayo to mustard)
  6. Spread the mayo/mustard mix evenly over the fish
  7. Slice a red onion up into circles and add to the top
  8. Place on hot BBQ for about 10-12 minutes, more if it’s a thick chinook fillet
  9. Cover BBQ
  10. You can also throw wood chips onto the coals. Alder is my favorite.
  11. Salmon comes out tasty and moist. A nice alternative to the basic salmon BBQ


Honey Mustard Salmon Sauce Recipe

So you are wondering what can you do different with all that salmon that is in your freezer?  If you are getting bored with just broiling, grilling or baking it, why not spice it up with a salmon sauce recipe?  Here is the instructions for a Honey Mustard Salmon Sauce recipe that will definitely get you out of your cooking rut!

One thing to keep in mind is that I did double the recipe for you from what is in the video because I hate not having enough sauce for my salmon when I sit down to eat!

Honey Mustard Salmon Sauce Recipe
Recipe Type: Sauce
Author: Cliff
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Cook time:
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Serves: 4
Easy to make salmon sauce with mustard and horseradish!
  • 2 tsp Spicy Brown Mustard
  • 4 tsp Dijon Mustard
  • 2 tbsp Honey
  • 2 tsp Horseradish
  • 1 pinch Pepper and salt
  1. Combine all ingredients in a pan over low heat and simmer 3-5 minutes until combined.
  2. Drizzle over cooked salmon.


Fish Taco Recipe

Fish Tacos Are a Staple in Some Places!

Hand Made Fish Taco Recipe

I will admit that it took a bit of a leap for me to accept fish tacos.  But here is a fish taco recipe that is sure to have your family coming back for more.  Unless you have a daughter like mine, who will only eat fish at other people’s houses, but not ours…  Still haven’t figured that one out.

Fish Taco Recipe

Recipe Type: Entree
Cuisine: Mexican
Author: Chris Cliff
Prep time:
Cook time:
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Serves: 4
  • Taco Ingredients
  • 3 cloves garlic
  • 1 cup packed cilantro leaves
  • 2 limes, zested
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup Tequila
  • 1 pound Tilapia fillets
  • 1 tablespoon olive oil
  • 8 (7-inch) round Flour Tortillas
  • Crema
  • Shredded red cabbage
  • Lime wedges
  • Crema Ingredients
  • 1 cup heavy cream
  • 1 tablespoon buttermilk
  • 1 chipotle chile in adobo sauce
  • 1/4 teaspoon kosher salt
Taco Instructions
  1. Put the garlic, cilantro, lime zest, cumin, salt, and pepper in a small food processor bowl and pulse until combined, approximately 20 seconds.
  2. With the processor running, add the tequila.
  3. Put the Tilapia fillets into a 1 gallon resealable bag, add the garlic mixture and move around to coat each fillet.
  4. Set aside and marinade at room temperature for 15 to 20 minutes.
  5. Heat an electric nonstick griddle to 375 degrees F.
  6. Brush the griddle with the olive oil. Cook the fillets until just cooked through and opaque about 3 to 4 minutes per side. Cut into strips and serve in warm tortillas with crema, shredded red cabbage and lime wedges.
Crema Instructions
  1. Put the heavy cream in a 16-ounce microwave-safe glass jar. Microwave on high until the cream is just under 100 degrees F, about 30 to 40 seconds. Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt.
  2. Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use.
 Photo Credit:  Kristin Brenemen

Spicy Salmon Lettuce Scoops

Spicy Salmon Lettuce Scoops

  • 5 4-ounce salmon fillets
  • 2 tablespoons olive oil, plus more to brush the fish
  • Juice of two limes
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon cayenne pepper
  • 1 1/2 teaspoons sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 head butter lettuce
  • 1 head radicchio
  • 1 tomato, diced
  • 1 onion, diced
  • 1/2 cup prepared tzatziki (in yogurt section of your supermarket)
  • 1/4 cup chopped scallions
  1. Preheat grill to 400°F. In 13- by 9-inch baking dish, combine olive oil, lime juice, and spices. Add fillets and turn them so every side is coated with marinade. Let marinate for 10 minutes.
  2. Form lettuce cups by gently separating the heads of butter lettuce and radicchio. Line a whole leaf of butter lettuce with radicchio.
  3. Brush fillets with olive oil before placing them on the grill. Cook until they begin to turn opaque on top (cooking time will vary, depending on thickness of fillets). Fish should be firm to the touch, flaking easily.
  4. Flake a generous amount of fish into each lettuce cup, or cut the fish into small chunks and place them in each cup. Top with tomato and onion. Drizzle with tzatziki, then garnish with scallions.
  5. To eat, use a knife and fork, or eat it like a taco (a bit messier). Serves four.


Garlic Salmon Recipe

Looking for a quick and easy salmon recipe for dinner?

Give our Pan Seared Garlic Salmon recipe out!  We just posted it in our recipes section and would love to get some input on it.  Total time is about 30 minutes for prep and cook so there is no excuse.  You can even use store bought fish if you need to, we won’t tell!

Pan Cooked Garlic Salmon Recipe
Pan Seared Garlic Salmon Recipe

New Grilled Trout Recipe

West Slope Cutthroat Trout

We are adding a new recipe or two every week so you ought to taking a look if you like cooking fish.  There is a growing list of trout and salmon recipes.  This week we have added Grilled Trout with Parsley to the lineup and it is going on our dinner table this weekend.

A few fish recipe suggestions for this weekend:

If that doesn’t do the trick for you, head over to our cooking and recipes section and poke around a bit.  I’m sure you will find something you will like there!

Does your salmon taste fishy?

The AHA (American Heart Association) recommend eating fish (particularly fatty fish) at least two times (two servings) a week. Fatty fish include one of my favorites, salmon. But what do you do if you have been getting salmon and can’t stand the fishy smell and taste?

Two cooked fillets of Pink salmonThis time around we will talk about what causes that fishy smell, and at least one thing that you can do about it.

Why do salmon or any other fish smell fishy in the first place?

As an angler that at least from time to time pulls salmon out of the water in the morning and has them for dinner that night, I can tell you that salmon should not have a fishy taste or smell. But, if you leave that nice fresh salmon in the fridge for a few days, it starts to smell ‘fishy’.

The reason for this is a chemical called trimethylamine N-oxide that scientists believe act as an anti-freeze and to protect a fish’s cellular proteins under the pressures they encounter in the deep. The problem starts after a fish dies.

After a fish has ceased to be, trimethylamine N-oxide starts breaking down into Trimethylamine. It is this chemical that causes the characteristic fishy smell you probably have experienced in a fish market before.

Prevention is key to avoiding salmon smelling fishy!

Now that you know that the fishy smell comes from a chemical that is too long to pronounce breaking down into one moderately more pronounceable, the key element in avoiding it is obvious.

Buy fresher fish!

Even the freshest fish at the store has had to undergo the process of being caught, processed, frozen, thawed and displayed at your local grocers. Under the best circumstances it has been at above freezing temps for only a few days, but that is still long enough for trimethylamine N-oxide to start breaking down and stinking up your otherwise beautiful fish.

Find the busy fish markets and avoid ones that look questionable. Don’t be shy about asking to smell your salmon or other fish before you buy it. If it smells fishy now, then it won’t be any better by the time you take it home.

Take care of your fish before you cook it!

You know how the meat counter is usually one of the first stops when you wander through a grocery store? How might that affect your fish? I suggest making the stop at the fish counter your last stop before you check out. You may even want to bring along a small cooler with a cold pack in it do keep your fish in on the ride home.

Too psycho for you? Considering that the fishy smell we are trying to avoid is the breakdown of chemicals, the colder we can keep our fish, the slower that process will be and the less fishy smell your salmon will have.

Lastly, try and buy fish the same day you are going to cook it. At most I would buy it the night before and keep it in the bottom of your fridge where it is coldest.

What can you do to eliminate that fishy smell?

If after all this, you can’t avoid some of the dreaded fish smell, one thing you can do is drizzle it down with lemon juice. Lemon juice is acidic and actually converts the volatile chemicals in the amines to a much less volatile salt. The effect of this is to bind up the stinky chemicals into form you don’t smell and taste as much.

Salmon should taste like salmon, not ‘fish’.

I hope this article has been useful to you in realizing that salmon should not be fishy tasting or smelling. Good fresh salmon tastes sweet and quite honestly, like salmon. There is no other way to describe it. So shop more carefully, smell fish before you buy it and store it right to avoid ‘stinky fish syndrome’.

Can you over smoke salmon?

Yes you can over smoke salmon!

A quick check of the Google search term dropped this question in my lap this morning.  Can you over smoke salmon?

The answer is yes, and in a couple of ways.  The first is just burying it in the smoke too long.  Running too many pans of smoke will start to make your salmon smell and taste more like the wood you are smoking it with, or more appropriately the ashes of the wood you are smoking it with.  Over smoked salmon that tastes like a greasy ashtray is nasty.

The second way that you can over smoke salmon is by  letting it go too long.  Most recipes will call for a couple pans of chips then letting the fish coast to a final doneness with just heat and air flow.  Running this too long will dry out your fish completely, which is fine if you were shooting for salmon jerky.

The last way you can over smoke salmon is smoking it too hot.  When you start breaking 180°F you have moved from smoking your salmon to baking it.  As one source put it, if you are seeing little white ‘turds’ forming on your fish, you are pushing it too hard, too fast.  Slow it down and cool it off.

Smoking fish is a patience taxing process that requires careful attention.  Take your time and follow tried and true recipes until you get the feel for how you like your salmon smoked.  Then of course all bets are off!  Need more ideas on how to smoke salmon and other fish?  Take a look at our smoked fish recipe section!