Grilled Salmon with Lemon Citronette

Posted by Donna-Marie Pye on



  • 3 lemons, juiced
  • 2 tbsp Dijon mustard
  • ½ cup plus 2 tbsp olive oil
  • ¼ cup green onions or chives, finely chopped
  • Salt and freshly ground pepper
  • 2 lb. salmon fillet, skinned
  • 1 lb radishes, thinly sliced*
  • 1 celery stalk, sliced paper thin on a bias*
  • 20 flat-leaf parsley leaves, finely chopped


  1. In a medium nonreactive bowl, combine the lemon juice, mustard, and ½ cup of the olive oil and whisk well. Add the chives and season with salt and pepper.
  2. Preheat the grill. Season each salmon fillet with salt and pepper and grill until medium rare, about 5 minutes on each side. Transfer to a serving dish.
  3. To serve, toss the radishes and celery with the citronette, and spoon some onto each fillet. Drizzle the remaining citronette around the fish, sprinkle with parsley, and serve immediately.

Share this post

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published.