This Grilled Honey Mustard Salmon is a simple yet flavorful dish perfect for busy weeknights or relaxed summer barbecues.
Rich in lean protein and heart-healthy omega-3 fats, it’s a low-carb, nutrient-packed option that satisfies without weighing you down.
Quick to prepare and easy to grill, this salmon recipe is ideal for a wholesome, fuss-free meal any day of the week.
Grilled Honey Mustard Salmon
Equipment
- 1 small mixing bowl
- 1 flat dish or bowl for marinating
- Grill or grill pan
- Tongs
- Olive oil spray or brush
- Measuring Spoons
Ingredients
- 1 ¼ lbs salmon fillets skin on or off as preferred
- 2 tbsp honey mustard
- 1 tbsp olive oil
- ½ lemon juiced
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
- Prepare the Honey Mustard Marinade: In a small mixing bowl, combine 2 tablespoons of honey mustard, 1 tablespoon of olive oil, the juice of half a lemon, and one minced garlic clove. Season the mixture with a pinch of salt and freshly ground black pepper. Use a small whisk or fork to blend the ingredients until smooth, creating a balanced, flavorful glaze that will coat the salmon evenly.
- Marinate the Salmon Fillets: Place your salmon fillets in a flat dish or shallow bowl, skin side down if keeping the skin. Pour the prepared honey mustard mixture over the fillets, making sure each piece is thoroughly coated. Gently press the marinade onto the fish with the back of a spoon or your fingers to ensure full coverage. Cover the dish with plastic wrap and refrigerate for at least 1 hour. For maximum flavor infusion, allow the salmon to marinate overnight.
- Preheat and Prepare the Grill: About 15 minutes before cooking, preheat your grill to medium-high heat. If using an outdoor grill, clean and lightly oil the grates to prevent sticking. For easier cleanup, you can also place a piece of aluminum foil on the grill and lightly spray it with olive oil. This will create a nonstick surface while keeping the salmon tender and moist.
- Place the Salmon on the Grill: Once the grill is hot, remove the salmon from the refrigerator and allow it to sit for a few minutes to take off the chill. Using tongs or a spatula, carefully place each fillet on the prepared grill, skin side down if applicable. Make sure the fillets are spaced apart so heat circulates evenly. Avoid overcrowding, as this ensures perfect caramelization of the honey mustard glaze.
- Grill the First Side: Allow the salmon to cook undisturbed for 4–6 minutes, depending on the thickness of the fillets. During this time, the honey mustard glaze will start to caramelize slightly, creating a delicious golden crust. Resist the urge to flip too early; lifting the fillet before it’s ready can cause sticking and breakage.
- Flip and Cook the Second Side: Gently flip each fillet using a spatula or tongs. Cook for an additional 4–6 minutes, again depending on thickness. The salmon should be opaque and flaky, but slightly translucent in the center for optimal moisture. Avoid overcooking; salmon continues to cook slightly after being removed from the heat.
- Check for Doneness: Test the thickest part of the fillet with a fork it should flake easily while remaining juicy. If desired, you can use a meat thermometer—the internal temperature should read around 125–130°F (52–54°C) for medium doneness.
- Rest and Serve the Salmon: Once cooked, carefully remove the fillets from the grill and place them on a serving plate. Allow the salmon to rest for 2–3 minutes to lock in the juices. Spoon any remaining glaze from the dish over the fillets for extra flavor. Serve immediately with your choice of sides, such as grilled vegetables, a fresh salad, or roasted potatoes.
Notes
- Choose fresh, firm salmon fillets for the best flavor and texture. Skin-on fillets help hold the fish together on the grill.
- Marinating the salmon enhances both flavor and moisture; overnight marination intensifies the honey mustard glaze.
- Always preheat the grill to medium-high heat to achieve a nice sear and prevent sticking.
- Avoid overcooking; salmon continues to cook slightly after being removed from the grill. Aim for slightly underdone rather than overdone.
- You can adjust the honey mustard ratio to taste, adding more honey for sweetness or more mustard for tang.
Chef’s Secrets for Perfect Flavor
The key to an unforgettable grilled salmon lies in both preparation and timing.
Start with fresh, high-quality fillets, and don’t skip the marination step.
Even a short one-hour soak allows the honey mustard mixture to penetrate the fish, while overnight marinating creates a deeper, more complex flavor.
Use medium-high heat on the grill to develop a light caramelization without drying out the salmon.
For extra moisture, consider brushing a thin layer of olive oil on top before grilling.
Finally, always let the fish rest for a few minutes before serving to lock in juices and enhance tenderness.
Serving Suggestions to Elevate Meal
This honey mustard salmon pairs beautifully with a wide variety of sides.
Serve alongside roasted or grilled vegetables, such as asparagus, bell peppers, or zucchini, for a light, nutrient-rich meal.
For heartier options, creamy mashed potatoes or a quinoa salad complements the glaze’s sweetness.
Garnish with fresh herbs like parsley, dill, or chives, and a few lemon wedges to brighten the flavors.
For a quick weeknight dinner, serve over mixed greens or alongside a simple couscous salad for an easy, balanced plate.
Storage Tips to Preserve Freshness
Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days.
Keep the glaze separate if possible to prevent the fish from becoming soggy.
Reheat gently in a preheated oven at 300°F (150°C) or in a lightly oiled skillet over low heat to retain moisture.
Avoid microwaving, which can overcook the fish.
For longer storage, you can freeze cooked salmon for up to 1 month; wrap tightly in plastic wrap and foil to protect flavor and texture.
Frequently Asked Questions
1. Can I use frozen salmon fillets?
Yes, but make sure to fully thaw them in the refrigerator before marinating. Pat them dry to ensure the glaze sticks and prevents steaming instead of searing on the grill.
2. How long should I marinate the salmon?
While 1 hour is sufficient, marinating overnight in the fridge enhances flavor and juiciness. Avoid marinating more than 24 hours, as the acid in the lemon juice can start breaking down the fish.
3. Can I bake the salmon instead of grilling?
Absolutely. Preheat your oven to 400°F (200°C), place the marinated fillets on a lined baking sheet, and bake for 10–12 minutes, or until just cooked through. Broil for the last 1–2 minutes to achieve a lightly caramelized top.
4. How do I prevent salmon from sticking to the grill?
Clean and oil your grill grates before cooking. You can also place a piece of aluminum foil lightly sprayed with olive oil to act as a nonstick surface. Avoid moving the fillets too soon; wait until a natural sear forms.
5. Is this recipe healthy for everyday meals?
Yes, salmon is high in protein and omega-3 fatty acids while being low in saturated fat.
The honey mustard glaze adds flavor without heavy calories, making it a nutrient-dense, low-carb option suitable for regular weeknight dinners or meal prep.
