Name: Grilled Salmon with Mustard Chive Sauce Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 3 salmon filets (about 1 pound total); 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 tablespoon extra-virgin olive oil; ½ white onion, diced; ½ cup sun-dried tomatoes in oil; ½ cup cherry tomatoes; 1 tablespoon minced garlic; 1 cup heavy cream; ½ cup freshly shredded Parmesan cheese; 1 teaspoon paprika; 1 teaspoon Italian seasoning; 1 cup fresh baby spinach; Salt to taste

If you’re craving something that’s both cozy and impressive, let me introduce you to my Grilled Salmon with Mustard Chive Sauce Recipe. It’s a fan-freaking-tastic way to upgrade your weeknight dinner or wow guests without spending a ton of time in the kitchen. The tangy, creamy mustard chive sauce pairs perfectly with smoky, tender grilled salmon—you’ll love every bite!

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Why You’ll Love This Recipe

Quick and Easy: This grilled salmon comes together fast, perfect for both weeknights and special dinners.
Burst of Flavor: The mustard chive sauce adds a zesty, fresh kick that elevates simple grilled salmon.
Healthy and Satisfying: Packed with omega-3s and fresh herbs, it’s both nourishing and indulgent.
Impress Without Stress: I love how this recipe looks and tastes fancy but requires minimal fuss in the kitchen.

The dish shows three salmon fillets with a pink-orange color, layered with creamy light beige sauce that has a smooth texture. On top of the fillets, there are dark green spinach leaves and small pieces of brown mushrooms. Around the salmon are whole bright red cherry tomatoes partially covered by sauce. The fillets and sauce fill a black pan sitting on a white marbled texture. The sauce has visible herbs and spices that add small dark flecks in the creamy layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These simple, fresh ingredients come together beautifully to create a rich yet bright sauce that complements the natural flavor of grilled salmon. When shopping, look for wild-caught salmon if you can—it really makes a difference.

Fresh Salmon Fillets: Choose thick, even-cut fillets for consistent grilling.
Whole Grain or Dijon Mustard: Adds tang and depth to the sauce.
Fresh Chives: This herb brings a subtle onion flavor that lightens up the creaminess.
Greek Yogurt or Sour Cream: For creaminess without heaviness—feel free to use either based on preference.
Lemon Juice: Balances richness with a bright citrus zing.
Olive Oil: For grilling and making the sauce silky smooth.
Garlic: Essential aromatic that pairs beautifully with salmon.
Salt & Pepper: Simple but key for seasoning.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own by switching up the herbs or the heat level—don’t be afraid to play around and make it your own! It’s one of those dishes that’s flexible but always delivers.

Herb Swap: Instead of chives, try fresh dill or parsley for a new twist—I personally adore dill for a super fresh finish.
Spice it Up: Add a pinch of cayenne or smoked paprika to the sauce if you like a little heat; gives it a subtle kick without overpowering.
Dairy-Free: Use coconut yogurt or omit the creamy base altogether and substitute with avocado for a creamy texture.
Grill or Pan-Sear: I’ve done both—grilling adds that gorgeous smoky flavor, but pan-searing with a cast iron skillet works just as well.

How to Make Grilled Salmon with Mustard Chive Sauce Recipe

Step 1: Prep and Season Your Salmon

Pat your salmon fillets dry with paper towels—that step helps you get a beautiful crust when grilling. Then season both sides generously with salt and pepper. I like to let it rest for 10 minutes at room temperature to soak up the seasoning and ensure even cooking.

Step 2: Fire Up the Grill

Heat your grill to medium-high. Brush the grates with oil so the fish doesn’t stick—that’s a tip I learned the hard way after losing a fillet to the flames more than once! Place salmon skin-side down (if it has skin) and grill for about 4-5 minutes per side, depending on thickness. Look for those gorgeous grill marks and a slightly translucent center—they’ll cook through while you make the sauce.

Step 3: Whip Up the Mustard Chive Sauce

While the salmon grills, mix together whole grain mustard, chopped fresh chives, garlic, lemon juice, Greek yogurt, olive oil, salt, and pepper in a bowl. Give it a good stir—it should be creamy but bright. I love tasting the sauce before serving; sometimes I add an extra squeeze of lemon or a pinch more mustard depending on the mood.

Step 4: Serve It Up

Place the grilled salmon on warm plates and spoon over a generous dollop of mustard chive sauce. The contrast of the tangy sauce with the smoky, rich salmon is honestly addicting. Don’t be shy—this sauce is the star of the show.

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Pro Tips for Making Grilled Salmon with Mustard Chive Sauce Recipe

Avoid Overcooking: Salmon dries out fast, so pull it off the grill when it flakes easily but still looks moist in the center.
Fresh Herbs Are Key: I’ve found that fresh chives really brighten the sauce—dried herbs just don’t cut it here.
Let It Rest: After grilling, let the salmon rest for a few minutes; juices redistribute and you get a tender, juicy bite.
Control Sauce Consistency: If your sauce feels too thick, add a splash of water or more lemon juice to lighten it up.

How to Serve Grilled Salmon with Mustard Chive Sauce Recipe

A close-up view of a black cast iron pan with four pieces of cooked salmon laid side by side, surrounded by a creamy beige sauce filled with green spinach leaves, small red cherry tomatoes, and pieces of dark brown sun-dried tomatoes, all resting on a white marbled surface with a white and blue striped cloth in the background. The salmon pieces have a crispy golden skin layer with a pink, flaky texture underneath, and the sauce is thick with visible herbs and garlic bits. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this salmon with a sprinkle of extra fresh chives or a few lemon wedges for brightness. Sometimes, a light dusting of smoked paprika adds a beautiful pop of color and smoky aroma. You really only need a little garnish, since the sauce itself shines so brightly.

Side Dishes

I usually serve this grilled salmon alongside garlic roasted asparagus, or creamy mashed potatoes—both soak up that luscious mustard chive sauce perfectly. Roasted baby potatoes or a simple quinoa salad work great if you want something lighter.

Creative Ways to Present

For special occasions, I like plating the salmon on a bed of herbed couscous or pilaf and drizzling the sauce in an artful zigzag over the top. Adding edible flowers or microgreens makes it feel restaurant-worthy. My family always thinks I spent hours making it fancy, but it’s really effortless!

Make Ahead and Storage

Storing Leftovers

I store leftover grilled salmon and mustard chive sauce separately in airtight containers in the fridge. The salmon stays nicely for up to 2 days before the texture starts to change. The sauce even keeps a bit longer and tastes great as a dip or spread.

Freezing

While fresh is always best, you can freeze grilled salmon for up to a month. Just wrap it tightly in plastic wrap and place in a freezer bag. I don’t recommend freezing the mustard chive sauce since it may separate, but you can whip it back together with a quick whisk if needed.

Reheating

To reheat, gently warm the salmon in a low oven (about 275°F) wrapped loosely in foil so it doesn’t dry out. Reheat sauce separately on the stove, stirring gently to bring it back to life. This way, you keep that fresh taste and creamy texture intact.

FAQs

Can I use frozen salmon for this recipe?

Yes! Just make sure to fully thaw the salmon before grilling so it cooks evenly. Pat it dry before seasoning to get that perfect sear.
Is there a dairy-free version of the mustard chive sauce?

Absolutely. Swap out Greek yogurt for a dairy-free alternative like coconut yogurt or cashew cream. The flavor will be slightly different but still deliciously creamy and tangy.
Can I make the sauce ahead of time?

Yes! The mustard chive sauce keeps well in the fridge for up to 2 days. Just give it a good stir before serving as it may thicken or separate a bit.
What if I don’t have a grill?

No worries! You can pan-sear the salmon over medium-high heat for similar results. Use a heavy skillet like cast iron for best flavor and a nice crust.
How do I know when the salmon is cooked perfectly?

Look for the salmon to flake easily with a fork but still have a little translucence in the center to avoid dryness. Using a thermometer, aim for 125-130°F for medium doneness.

Final Thoughts

I absolutely love how this Grilled Salmon with Mustard Chive Sauce Recipe delivers on flavor, simplicity, and style all at once. When I first tried making the sauce, I was hooked by how it transformed the meal from everyday to something really special. I’m confident you’ll enjoy making and sharing this with your family or friends—it’s one of those recipes that keeps coming back to your table. So go ahead, fire up that grill, and dive into one of my favorite salmon dishes ever!