Grilled Salmon, Mustard Dill Glaze

This glaze will compliment rather than overwhelm the salmon. Pair this dish with fresh, grilled asparagus for a complete meal. The Chardonnay will bring the pure salmon flavor to the surface in the mouth as a pleasant surprise.


  • 2-pound salmon fillet, skin on and with all bones removed  ·  1 whole 
  • Salt and freshly ground pepper  · 
  • dark brown sugar  ·  1½ teaspoons 
  • fresh lime juice  ·  1½ teaspoons 
  • Herbie's Dill Tips  ·  1 tablespoon 
  • whole-grain mustard  ·  ¼ cup 
  • mayonnaise  ·  ¼ cup 
  • Herbie's Yellow Mustard Seeds  ·  1 tablespoon 
  • olive oil  ·  1 tablespoon 


Toast the mustard seeds in a dry pan over moderate heat for about 2 minutes until they darken and begin to pop and then transfer to a plate.

In a bowl, whisk the mayonnaise with the lime juice, mustard, brown sugar and dill and season with pepper.

Light the grill and lightly brush the cooking grate surface with Vegetable oil.

Brush the skin side of the salmon with the olive oil and season generously with salt and pepper. Set the fillet on the grill, skin side down, and spread the mustard glaze over the fish. Sprinkle with the toasted mustard seeds. Close the grill and cook over moderate heat for about 25 minutes until the glaze is golden and the fish is nearly opaque.

It is important to manage the heat so the skin will not burn. Once cooked, transfer the fish to plates and serve hot.

Amourette Chardonnay

Amourette Chardonnay

A Montrachet style wine with soft pear nose, wonderful mineral in the center palate and a touch of butterscotch on the finish.

Chantilly Chardonnay

Chantilly Chardonnay

Chantilly is an attractive Chablis-style wine, pale gold, with floral aromas of white peach, lemon and butterscotch.