Description
This Grilled Honey Mustard Salmon recipe features a perfectly cooked, flavorful salmon fillet brushed with a sweet and tangy honey mustard sauce, grilled to juicy perfection. The fish is complemented by citrus slices and fresh parsley, making it a healthy and elegant main dish perfect for family dinners or entertaining guests.
Ingredients
Salmon and Marinade
- 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
For Garnish and Serving
- 1 tbsp chopped fresh parsley for garnish
- 1 orange sliced into rounds
- 1 lemon sliced into rounds
- Lemon wedges for serving
Instructions
- Prep the Grill: For a gas grill, turn one side to medium-high heat (400-450°F) and keep the other side off. Close the lid and heat for about 10 minutes. For a charcoal grill, light the coals, push them to one side once hot, add the grate, and close the lid to heat the grill.
- Prep the Salmon: Check for pin bones and remove if needed. Pat the salmon dry with paper towels, then brush or rub the top with olive oil to help the sauce adhere and keep the fish moist during grilling.
- 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. Let the sauce sit while the salmon rests to meld the flavors.
- Assemble in Foil: Place the salmon skin-side down on heavy-duty foil. Spoon and brush half of the honey mustard sauce evenly over the top of the salmon. Reserve the remaining sauce to serve later. Arrange the orange and lemon slices evenly over the fish, then fold the foil around to create a foil boat, sealing the edges to hold juices.
- Grill the Salmon: Place the foil-wrapped salmon on the cooler side of the grill with the lid closed. Grill for 15-20 minutes for 1½-inch thick fillets, or 20-25 minutes for 2-inch thick fillets. The salmon is done when it reaches an internal temperature of 125°F and will continue to rise as it rests. The fish should be opaque and flake easily when tested with a fork.
- Rest and Serve: Let the salmon rest in the foil for 5 minutes to allow the temperature to rise an additional 5-10°F. Sprinkle chopped fresh parsley on top and serve with lemon wedges and the reserved honey mustard sauce for extra flavor.
Notes
- Using foil helps keep the salmon moist and infuses it with the citrus flavors.
- Ensure not to overcook the salmon; remove from heat as soon as it reaches 125°F for optimal texture.
- Feel free to substitute smoked paprika with regular paprika if unavailable.
- For added smoky flavor, lightly char the orange and lemon slices on the grill before placing them on the salmon.
- This recipe works well on both charcoal and gas grills.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
