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Dilly Salmon

 Dilly Salmon
This moist and tender salmon fillet is marinated in a tangy dill sauce. The attractive entree comes from Karla Sprague of Hilton Head Island, South Carolina.
8-12 ServingsPrep: 10 min. + marinating Grill: 15 min.


  • 1 cup Dijon mustard
  • 2/3 cup white wine or chicken broth
  • 1/2 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 3 tablespoons soy sauce
  • 1 cup vegetable oil
  • 1/2 cup minced fresh dill
  • 1 teaspoon pepper
  • 1 salmon fillet (1 inch thick and 3 pounds), cut in half widthwise


  • In a small bowl, whisk the mustard, wine, brown sugar, vinegar and
  • soy sauce until well blended. Gradually whisk in oil. Stir in dill
  • and pepper. Place salmon in a shallow glass dish. Pour 2 cups
  • marinade over salmon. Cover and refrigerate for 1 hour. Cover and
  • refrigerate remaining marinade for basting.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack. Place salmon
  • skin side down on grill. Grill, covered, over medium-hot heat or
  • broil 4 in. from the heat for 5 minutes. Baste with some of the
  • reserved marinade. Grill or broil 7-9 minutes longer or until fish
  • flakes easily with a fork, basting occasionally. Yield: 8-12
  • servings.

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Dilly Salmon (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.