Name: Grilled Honey Mustard Salmon Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 2 lb boneless skin-on salmon fillet (Atlantic, King or Coho preferred, 1½-2 inches thick); 1 tbsp olive oil; 2 tbsp honey; 2 tbsp Dijon mustard; 2 garlic cloves minced (1 tsp); 1 tbsp lemon juice; ¾ tsp salt; ½ tsp black pepper; ½ tsp smoked paprika; 1 tsp onion powder; 1 tbsp chopped fresh parsley for garnish; 1 orange sliced into rounds; 1 lemon sliced into rounds; Lemon wedges for serving

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If you’re craving a dish that’s both vibrant and comforting, this Grilled Honey Mustard Salmon Recipe is an absolute winner. It brings together the sweetness of honey, the tang of Dijon mustard, and a hint of smoky paprika, all perfectly complementing tender, flaky salmon grilled to juicy perfection. Whether you’re cooking for a weeknight family dinner or hosting friends on a sunny afternoon, this recipe is straightforward yet impressive, delivering flavors that feel special but are incredibly easy to achieve. Trust me, once you try this Grilled Honey Mustard Salmon Recipe, it’ll quickly become a staple in your cooking rotation.

Ingredients You’ll Need

A large, fresh orange salmon fillet rests in clear plastic packaging on a white marbled surface, showing fine white lines running lengthwise through the fish. To the right of the fillet, there are six small white dishes arranged in a neat vertical line. From top to bottom, the first holds honey with a light wooden honey dipper inside, the second is filled with finely chopped green herbs, the third contains a small amount of light green sauce, the fourth dish has white salt and black pepper divided in half, under it there are two garlic cloves placed directly on the marble, and the fifth has red paprika powder and pale yellow garlic powder. Below these dishes, a whole orange and a lemon sit side by side on the marble. The whole setup is clean and simple, with a white marbled background keeping the focus on the ingredients photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe is simple but essential, working together to build layers of flavor, texture, and a beautiful golden color that will make your salmon irresistible. Each component plays a part, from the luscious sweetness of honey to the subtle heat of smoked paprika. Here’s what you’ll need:

2 lb boneless skin-on salmon fillet: Choose Atlantic, King, or Coho for a meaty, thick-cut piece perfect for grilling.
1 tbsp olive oil: Helps the salmon stay moist and adds a gentle richness.
2 tbsp honey: Brings natural sweetness that balances the mustard’s tang.
2 tbsp Dijon mustard: Adds sharpness and depth to the sauce.
2 garlic cloves minced (1 tsp): Infuses a mild savory kick without overpowering the fish.
1 tbsp lemon juice: Brightens the flavors and lifts the overall dish.
¾ tsp salt: Enhances every note in the salmon and marinade.
½ tsp black pepper: Adds just enough heat and complexity.
½ tsp smoked paprika: Provides a warm smoky undertone that complements the grill flavors.
1 tsp onion powder: Boosts the savory dimension subtly.
1 tbsp chopped fresh parsley for garnish: A fresh, herbaceous finish to brighten the presentation.
1 orange sliced into rounds: Adds a citrusy aroma and gorgeous color on top of the salmon.
1 lemon sliced into rounds: Pairs with the orange to infuse brightness and contrast.
Lemon wedges for serving: To squeeze extra freshness at the table.

How to Make Grilled Honey Mustard Salmon Recipe

Step 1: Prep the Grill

Setting up your grill correctly is the foundation for that signature grilled flavor and perfect texture. If you’re using a gas grill, light just one side to medium-high heat (400-450°F), leaving the other side off. Close the lid and let the grill heat up for about 10 minutes. For charcoal grills, light the coals and push them to one side once hot, then place the grate and close the lid to heat through. This indirect heat zone is perfect for gentle, even cooking.

Step 2: Prep the Salmon

About 15-20 minutes before grilling, check your salmon fillet for pin bones and remove any you find. Pat the fish dry with paper towels—this helps the sauce stick better and prevents steaming—and then brush the entire top side with olive oil. This simple step locks in moisture and creates a lovely base for the honey mustard glaze.

Step 3: Make the Honey Mustard Sauce

In a small bowl, whisk together honey, Dijon mustard, minced garlic, lemon juice, salt, black pepper, smoked paprika, and onion powder. This sauce is the heart of the dish, offering a fantastic balance of sweet, tangy, and smoky flavors. Let it sit while the salmon rests so the ingredients can meld beautifully.

Step 4: Assemble in Foil

On a sheet of heavy-duty foil, place your salmon skin-side down. Generously spoon and brush half of the honey mustard sauce evenly over the top of the fish—this will caramelize in the grill’s heat. Arrange the orange and lemon slices over the salmon for an aromatic citrus layer. Fold the foil up around the edges to create a sealed “foil boat” that traps moisture and flavors during grilling.

Step 5: Grill the Salmon

Place your foil packet on the cooler side of your grill to cook gently. Close the lid and grill for 15-20 minutes if your fillet is 1½ inches thick, or 20-25 minutes for thicker cuts. The salmon is done when the thickest part reads 125°F on a thermometer but still looks opaque throughout. It should flake easily with a gentle fork touch. Cooking in foil keeps the fish tender and juicy, locking in all those delicious honey mustard notes.

Step 6: Rest and Serve

Once grilled to perfection, remove the salmon from the heat and let it rest right in the foil for about 5 minutes. The internal temperature will rise slightly, and resting lets the juices redistribute, ensuring every bite is moist and tender. Sprinkle with fresh chopped parsley for that bright, herbal pop, and serve with lemon wedges alongside to squeeze on top for an added zing. Don’t forget to serve the reserved sauce for dipping or drizzling.

How to Serve Grilled Honey Mustard Salmon Recipe

A cooked salmon fillet with a golden-brown surface lies inside a foil boat on top of a black grill with charcoal beneath. The salmon is topped with five evenly spaced lemon slices going in a straight line from one end to the other. The foil edges are crinkled and shiny, framing the salmon on all sides. The grill bars run vertically next to the salmon, and glowing charcoal pieces are visible on the left side under the grill. The overall setting uses a white marbled surface as the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple sprinkle of freshly chopped parsley adds just the right touch of color and freshness, perfectly complementing the rich, sweet, and tangy layers of this grilled salmon. The citrus slices cooked on top also add a striking visual appeal and can be served for an extra burst of citrus aroma at the table.

Side Dishes

Pair your salmon with light, fresh sides like a crisp green salad, grilled asparagus, or a fluffy couscous salad infused with herbs and lemon zest. Roasted baby potatoes or a creamy risotto also work beautifully, offering a comforting texture contrast while keeping the meal balanced and vibrant.

Creative Ways to Present

Serve the salmon directly in the foil boat for a rustic, charming touch that keeps everything warm and makes cleanup a breeze. Alternatively, plate it on a wooden board garnished with citrus rounds and parsley for a stunning centerpiece that invites everyone to dig in and enjoy together.

Make Ahead and Storage

Storing Leftovers

Keep any leftover grilled honey mustard salmon in an airtight container in the refrigerator. It will stay flavorful and moist for up to 3 days. Try to store it without the citrus slices on top to prevent bitterness, and keep the reserved sauce separately for best taste.

Freezing

If you want to freeze cooked salmon, wrap it tightly in plastic wrap and foil or place it in a heavy-duty freezer bag. Frozen salmon stays good for up to 2 months. When thawing, do so in the refrigerator overnight to maintain texture and flavor.

Reheating

Reheat leftovers gently to keep the salmon tender. The best way is to warm it in a foil-wrapped packet in a low oven (around 275°F) for 10-15 minutes or until heated through. Avoid microwaving if possible, as it can dry out the fish and cause uneven heating.

FAQs

Can I use frozen salmon for this Grilled Honey Mustard Salmon Recipe?

Yes, you can use frozen salmon, but be sure to thaw it completely in the fridge before grilling. This ensures even cooking and better absorption of the honey mustard sauce.

Is it necessary to cook the salmon in foil?

Cooking in foil is recommended for this recipe because it traps moisture, keeps the fish tender, and allows the citrus and honey mustard flavors to infuse beautifully. However, you can grill uncovered if you prefer a slightly charred finish, but watch carefully to avoid drying out the salmon.

What kind of mustard works best here?

Dijon mustard is ideal for its smooth texture and balanced tanginess, creating a perfect counterpoint to the sweet honey. Spicy brown mustard can work but will change the flavor profile to something bolder.

Can I make the honey mustard sauce ahead of time?

Absolutely! Making the sauce a few hours in advance allows the flavors to meld nicely, deepening the taste. Store it in an airtight container in the fridge until ready to use.

How do I know when the salmon is perfectly cooked?

Look for opaque, flaky flesh when pressed gently with a fork and an internal temperature of about 125°F. Overcooking can dry the fish, so it’s best to monitor closely and remove it from heat when it reaches this temperature as it will continue cooking slightly while resting.

Final Thoughts

This Grilled Honey Mustard Salmon Recipe is truly a treasure that makes grilling season shine with flavor and ease. It’s a wonderful way to enjoy fresh salmon with a sauce that’s simple yet extraordinary, perfect for both quick meals and special occasions. I can’t wait for you to make it and see how it quickly becomes a beloved part of your culinary repertoire!