Description

Enjoy tender grilled salmon steaks served with a smooth and zesty creamy mustard sauce made from fresh herbs, plant-based cream, and natural seasonings. This quick and flavorful recipe combines smoky notes, vibrant herbs, and a luscious sauce for a wholesome and customizable meal perfect for any season or occasion.

Ingredients

Scale

Salmon and Marinade

4 fresh salmon steaks (about 6 oz each)
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 garlic cloves, crushed
Salt, to taste
Freshly ground black pepper, to taste

Smoky Crunch

4 slices smoked turkey bacon

Creamy Mustard Sauce

1/2 cup plant-based cream
2 tablespoons Dijon mustard (natural)
1 tablespoon vegetarian Worcestershire sauce (natural)
2 tablespoons fresh parsley, finely chopped
1/4 teaspoon natural gelling agent

Instructions

Prepare the marinade: In a small bowl, whisk together olive oil, fresh lemon juice, crushed garlic cloves, salt, and freshly ground black pepper. Coat the salmon steaks evenly with this mixture and let them sit for 10-15 minutes to absorb the zesty flavors.
Grill the salmon steaks: Preheat your grill or grill pan to medium-high heat. Place the salmon steaks on the grill and cook for about 4-5 minutes per side, checking for a slightly opaque center and beautiful grill marks. Remove from heat once perfectly cooked and set aside.
Cook the smoked turkey bacon: While the salmon is grilling, cook the smoked turkey bacon in a skillet over medium heat until crispy. Remove from the pan and chop into bite-sized pieces to sprinkle over the finished dish.
Make the creamy mustard sauce: In a small saucepan, combine the plant-based cream, Dijon mustard (natural), vegetarian Worcestershire sauce (natural), finely chopped parsley, and natural gelling agent. Warm gently over low heat while stirring continuously until the sauce thickens slightly and becomes smooth.
Assemble and serve: Plate the grilled salmon steaks and generously drizzle the creamy mustard sauce on top. Sprinkle the crispy smoked turkey bacon pieces over the fish for added texture and smoky flavor. Garnish with extra fresh parsley if desired.

Notes

Choose firm, moist salmon steaks for the best grilling results.
Grill salmon until just opaque to retain juiciness; avoid overcooking.
Add natural gelling agent sparingly for perfect sauce thickness without overwhelming flavor.
Preheat the grill properly to achieve good caramelization and prevent sticking.
Use fresh parsley or substitute with dill or tarragon for varied herbal notes.
Serve with roasted baby potatoes tossed in olive oil and rosemary, or a crisp green salad with lemon vinaigrette.
Store leftovers in airtight containers in the refrigerator for up to 2 days.
Freeze leftover salmon (without sauce) for up to 1 month, thaw overnight before reheating gently.
Reheat salmon over low heat in a covered pan or oven and warm sauce separately before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 salmon steak with sauce
Calories: 380 kcal
Sugar: 2 g
Sodium: 450 mg
Fat: 25 g
Saturated Fat: 4 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 75 mg

Keywords: grilled salmon, mustard sauce, plant-based cream, smoked turkey bacon, healthy seafood, quick dinner, creamy sauce, omega-3, fresh herbs