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Grilled Salmon Steaks with Mustard Sauce and Asparagus

Set aside half the grilled asparagus to serve with the Garlic-Marinated Chicken Cutlets. Cool completely, then refrigerate in an airtight container or resealable plastic bag, up to 2 days.

  • Prep:
  • Total Time:
  • Servings: 4
Grilled Salmon Steaks with Mustard Sauce and Asparagus

Source: Everyday Food, July/August 2006


  • 1 tablespoon olive oil, plus more for grates
  • 1/2 cup Dijon mustard
  • 1/4 cup sugar
  • 2 teaspoons white-wine vinegar
  • 3 pounds medium-thick asparagus, trimmed
  • Coarse salt and ground pepper
  • 4 salmon steaks (6 to 8 ounces each)
  • 4 slices grilled bread (optional)


  1. Heat grill to high; lightly oil grates. Make mustard sauce: In a small bowl, whisk together mustard, sugar, and vinegar. Divide sauce between two bowls (about 1/2 cup each); use one for basting and the other for drizzling. Set aside.

  2. In a large bowl, toss asparagus with oil; season with salt and pepper. Working in batches, if necessary, grill asparagus, turning occasionally, until lightly browned and tender, 4 to 8 minutes, depending on thickness of spears. Set aside.

  3. Arrange salmon steaks on a baking sheet; season with salt and pepper. With a brush, baste each side lightly with some of the mustard sauce. Grill salmon steaks, basting with sauce again, until glazed and cooked through, 3 to 5 minutes per side. Transfer salmon to plates; drizzle with mustard sauce. Serve with half the asparagus and, if desired, grilled bread. (Refrigerate remaining asparagus for Garlic-Marinated Chicken Cutlets.)

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