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Grilled Salmon Dijon

4 salmon fillets, 1 1/2 to 2 pounds total, skins on
1/4 cup Dijon mustard
Salt and black pepper, to taste
Dried dill weed, to taste
Nonstick cooking spray

Spread the Dijon mustard evenly over the flesh side of the salmon fillets and season them with salt, pepper and dill weed. Spray the fillets with nonstick cooking spray and place them on the grill flesh side down. Cover and grill the salmon over medium heat on a gas grill or over medium charcoals. Turn the salmon about 60 degrees after 2 minutes to create a “diamond” pattern on the fillets. After 2 minutes more, turn the salmon over and grill for 3 to 4 minutes, depending on the thickness of the fillets. To remove the fillets from the grill, slide a metal spatula between the flesh and the skin and carefully separate each fillet from the skin. (The salmon will skin itself as it cooks.) Remove the skins from the grill and discard.

Serves 4.