Grilled Honey Mustard Salmon
A quick, flavorful salmon recipe featuring a honey mustard glaze that’s rich in protein, heart-healthy fats, and low in carbs. Perfect for a weeknight dinner or summer grilling.
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.
