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2013 and earlier

Chilean Glazed Salmon

Mary Anne

By Mary Anne Nelson
Travel Consultants

Enjoy this delicious Chilean dish of grilled wild salmon in a horseradish and mustard glaze with a glass of crisp Chilean sauvignon blanc.

  • Prep: 15 minutes
  • Cook: 10 minutes
  • Total time: 35 minutes
  • Recipe serves: 4


  • 4 boneless and skinless salmon fillets (preferably wild rather than farmed salmon)
  • 4 tbsps Dijon mustard
  • 2 tbsps honey
  • 4 tbsps horseradish sauce
  • Zest of 1 lemon
  • 1 tbsp lemon salt, coarsely ground
  • Black pepper to taste
  • Olive oil as required


  1. Combine the mustard, honey, horseradish and lemon zest in a bowl, mixing well.
  2. Rub the salmon with olive oil and coarsely ground black pepper.
  3. Grill (on a medium setting) the salmon fillets on both sides until lightly browned. Do not overcook: you want the inside of the fish to be very moist and tender.
  4. Coat the top of the salmon fillets in the mustard mixture and return to the grill for about a minute or so until glazed. Turn and repeat on the other side.
  5. Sprinkle each fillet with lemon salt and serve with greens and/or a side salad.

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