Grilled Salmon & Leeks with Rosemary-Mustard Butter


Adding herbs and mustard to butter is a clever way to elevate grilled ingredients. When brushed on the hot food, the butter melts into a rich sauce.

Total Time:
30 mins


  • 1 ½ pound leeks

  • 2 tablespoon olive oil

  • ½ teaspoon salt

  • ½ teaspoon pepper

  • 1 sprig rosemary

  • 4 4-6 ounce skin-on salmon fillets, 3/4- to 1-inch thick

  • ¼ cup unsalted butter, softened

  • 2 teaspoon Dijon-style mustard


  1. Trim dark green tops and root ends from leeks, leaving ends intact. Cut leeks in half lengthwise; peel off tough outer leaves. Wash leeks; pat dry. (Keep some water on leeks to prevent burning on the grill.) Brush with 1 Tbsp. oil; season with 1/4 tsp. salt and 1/4 tsp. black pepper.

  2. On a grill or grill pan over medium-high heat, grill rosemary sprig 1 to 2 minutes or until lightly charred; remove. Grill the leeks 5 to 7 minutes or until tender, turning occasionally. Remove; cover to keep warm.

  3. Brush salmon with remaining olive oil; season with 1/4 tsp. each salt and black pepper. Grill fish, skin-side up, 4 minutes; turn. Grill 2 minutes or until fish flakes easily with a fork. Remove from heat.

  4. Strip rosemary leaves from stem; chop leaves. In a small bowl stir together butter, mustard, and 1 tsp. chopped leaves. Spread butter on top of fish and leeks; sprinkle with remaining chopped rosemary.

    Grilled Salmon and Leeks with Rosemary-Mustard Butter
    Andy Lyons

Nutrition Facts (per serving)

369 Calories
26g Fat
11g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 369
% Daily Value *
Total Fat 26g 33%
Saturated Fat 9g 45%
Cholesterol 93mg 31%
Sodium 415mg 18%
Total Carbohydrate 11g 4%
Total Sugars 3g
Protein 24g
Vitamin C 9mg 45%
Calcium 63mg 5%
Iron 2.5mg 14%
Potassium 697mg 15%
Folate, total 76.7mcg
Vitamin B-12 3.6mcg
Vitamin B-6 1.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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