Grilled Salmon Fillets in Lettuce with Mustard Sauce

This is one of those recipes that looks restaurant-level on the plate but runs on simple technique. Salmon fillets get a quick marinade in lemon juice, white wine, olive oil, and briny capers, then each fillet gets wrapped in blanched lettuce leaves and tied into a neat parcel before hitting the grill.

The lettuce wrap serves a real purpose beyond presentation. It acts as a natural shield, keeping the salmon moist and steaming gently inside while the outside picks up smoke and char from the grill. Blanching the leaves for just five seconds softens them enough to fold without tearing but keeps enough structure to hold together during cooking.

The homemade mustard sauce is built in a double boiler, which gives you full control over the heat so the egg thickens the sauce smoothly instead of scrambling. Vinegar and dry mustard provide a sharp, clean heat that’s nothing like the mild squeeze-bottle stuff. It thickens gradually over about 10 minutes of stirring, and you’ll know it’s ready when it coats the back of a spoon.

Pro Tips

• Grease your grill grates well. Even with the lettuce wrap, sticking is the biggest risk. Oil the grates right before placing the bundles.
• Tie the parcels snugly but not too tight. The string just needs to hold the lettuce in place; crushing the fillet changes how it cooks.
• The lettuce may char on the outside. That’s fine and adds a subtle smoky flavor. The inner leaves stay green and tender, protecting the fish.

Variations

• Oven method: No grill? Bake the parcels on a sheet pan at 400°F (200°C) for 12-15 minutes. You’ll lose the char but keep all the moisture.
• Dill mustard sauce: Stir in fresh chopped dill at the end of the sauce for a Scandinavian twist that pairs naturally with salmon.