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Kalyn's Kitchen

Broiled Wild Salmon with Mustard-Mint-Parsley Sauce

Broiled Wild Salmon with Mustard-Mint-Parsley Sauce is quick and easy for a healthy low-carb dinner. Use Seafood Recipes to find more recipes like this one.

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Broiled Wild Salmon with Mustard-Mint-Parsley Sauce

Lately if I’m going to cook something for the first time, I’ll often visit other food blogs to get ideas of how other home cooks have done it. This Broiled Wild Salmon with Mustard-Mint-Parsley Sauce is my adaptation of Glazed Salmon with Dijon Mustard Sauce, a recipe I found at Beyond Salmon, one of the best blogs around to get information about cooking fish.

I’d cooked salmon many times, but this was the first time I’d cooked it using the broiler in my Oster Toaster Oven, the same oven I’m loving for roasted veggies. This was lovely wild sockeye salmon with the skin on, (from Costco, just like the oven) and this turned out to be a great way to cook it.

I went a bit herb-crazy with the sauce, because I have so many herbs in my garden, but use any herbs you like for this tasty broiled salmon!

Broiled Wild Salmon with Mustard-Mint-Parsley Sauce

Other Healthy Salmon Recipes to try:

Friday Night Grilled Salmon Two Ways
Roasted Salmon with Balsamic Sauce
Greek Salmon Cooked in a Grill Pan
Grilled Salmon with Asian Dipping Sauce

Broiled Wild Salmon with Mustard-Mint-Parsley Sauce

Broiled Wild Salmon with Mustard-Mint-Parsley Sauce is quick and easy for a healthy low-carb dinner.


Salmon Ingredients:

  • 2 salmon filets, preferably with skin (I used wild Sockeye salmon from Costco)
  • olive oil, for rubbing on fish
  • 1-2 tsp. fish rub (see notes)

Sauce Ingredients:

  • 2 T sour cream
  • 1 T mayo
  • 2 tsp. Dijon mustard (or more, to taste)
  • 1 tsp. lemon juice mixed with 1 tsp. water
  • 1 tsp. very finely chopped fresh mint
  • 1 tsp. very finely chopped fresh parsley
  • Optional: next time I might add 1 tsp. finely chopped green onion


  1. Preheat the broiler to 450 F and wrap broiling pan with foil for easier cleaning if desired.
  2. Rub salmon filets with olive oil and fish rub, and let fish come to room temperature.
  3. While fish is coming to room temperature, chop herbs and whisk together sauce ingredients.
  4. When fish is at room temperature (at least 15 minutes) put salmon under the broiler about four inches away from heat, and cook about six minutes per inch of thickness for salmon to be cooked medium.
  5. Start to check after about four minutes and when fish is starting to flake, but still looks slightly translucent, it’s done. It will continue to cook when it’s out of the oven. (If the top is getting too brown, move your broiler rack down one level. )
  6. Let salmon rest a few minutes, then serve with sauce spooned over.


I used Szeged Fish Rub (which I absolutely LOVE), but use your favorite seasoning blend for fish.

This salmon recipe was adapted from this recipe on Beyond Salmon.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Broiled Wild Salmon with Mustard-Mint-Parsley Sauce is a great dish for low-carb diet plans, and for any phase of the South Beach Diet. South Beach would recommend light sour cream and light mayo; other low-carb diets would prefer full-fat.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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19 comments on “Broiled Wild Salmon with Mustard-Mint-Parsley Sauce”

  1. Michelle, so glad you liked it!

  2. I have a TON of mint in my garden so I was looking for recipes to use some up! This was perfect! I'm trying to get us to eat more salmon around here since it's so healthy! This was a great light dish! Thanks so much!!

  3. Fish Oil is very much recocmmended. It can always help with heart diseases.

  4. Once again I’m horribly behind answering comments, but rest assured that I do read them all even if I don’t get back to respond very soon! I’m not surprised to hear that there are others who are using food blogs to cook from as much or more than cookbooks these days.

  5. I almost never look in my cookbooks any more. I use food blogs almost exclusively now, and I make new recipes every week. I’m becoming really obsessed with reading food blogs and cooking, actually. 🙂 I’ve started using bluedot.us to bookmark my recipes because you can pick a photo from the page to use as a thumbnail, set tons of tags, etc.

  6. Mmmmm… looks good!
    I’m trying to eat more fish than meat these days. Thanks for sharing the recipe.

  7. This sounds like a wonderful combo of flavors.

  8. What a great recipe, and lots of other great links to recipes.

    I agree re: cooking inspiration. What once was magazines, cookbooks, Food Network, etc. is now cooking blogs and creative ideas based on what is fresh at the store/market.

    Looks just delicious!

  9. Kalyn, thanks for a lovely recipe. I have some salmon at home and haven’t decided how to cook it. Your recipe is excellent. I should try out!

  10. That looks really great, Kalyn! And it reminds me that we haven’t had salmon in ages! Now it’s going to be even harder to decide what to put with it. (Normally we’re torn between using basil pesto, mustard dill mayonnaise, or green peppercorn mayonnaise as a “sauce” for salmon)

    You should submit this post to They Go Really Well Together (TGRWT #4 theme is “mustard and mint”)


  11. Kalyn, what a wonderful salmon dish! And so perfect for the HotM, I’m really curious about the mint and mustard combination, it must be good! Thanks a lot!

  12. I love the idea of the mint in the sauce. My natural inclination would have been tarragon but I’m in a bit of a rut haha!
    I would like to use more mint. I grow it and use it in tea…
    It should go well with the mustard… I’ll do that next time (I hope!)

  13. Sher, thanks. Don’t you love wild salmon.

    Kelly, it’s nothing I did, some types of wild salmon are just really bright orange like this.

    Lydia, me too!

    Genie, thanks. I did like it.

    Amy, that’s Lydia, me, and you who have these herbs! (Life is good.)

    Tanna, me too, although I like steak once in a while. Isn’t the grill pan just wonderful?

  14. Kalyn the steak looks glorious but I’ll take the salmon and the radishs if you please. Really these have been beautiful dinners. And yes I also love my grill pan . . . when I got it I wondered if I would use it. I surely do.

  15. This is a wonderful recipe! I have the two herbs growing in my garden so I’ll have to try this next time I have salmon.

  16. Kalyn, that sauce sounds divine. I love salmon, too, and I want to give the sauce a whirl — it’s a great way to put those herbs to use!

  17. I love this recipe because it uses mint and parsley, both of which are in their prime in my herb garden at the moment. Looks beautiful and delicious.

  18. The color you acheived from just broiling the fish is amazing.

  19. Sigh. That looks so lovely. To me, nothing is prettier than perfectly cooked salmon, with a nice contrasting sauce—and you have that down pat there! Wonderful!

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