Here’s my go-to grilled honey mustard salmon recipe, with a simple marinade that combines sweet honey, tangy mustard, and just enough garlic to make this fish taste amazing. The marinade takes less than 5 minutes to put together, and the results are always great.
This salmon has become my family’s favorite weeknight dinner, especially during summer grilling season. I often make extra marinade to keep in the fridge because my kids request this dish at least twice a week. And honestly, who can blame them?
Why You’ll Love This Honey Mustard Salmon
- Quick and easy dinner – Ready in just 30-40 minutes, this salmon recipe is perfect for busy weeknights when you want something delicious without spending hours in the kitchen.
- Healthy protein option – Salmon is packed with omega-3 fatty acids and protein, making this a nutritious choice that doesn’t sacrifice flavor for health benefits.
- Simple ingredients – Most of these ingredients are common pantry staples, and you’ll only need a few fresh items to pull this recipe together.
- Perfect balance of flavors – The combination of sweet honey, tangy mustard, and zesty lemon creates a sauce that complements the rich salmon without overpowering it.
What Kind of Salmon Should I Use?
For this grilled honey mustard recipe, both Atlantic and Pacific salmon varieties will work great, with King (Chinook) and Sockeye being particularly good choices for grilling. Fresh salmon is wonderful if you can get it, but don’t feel bad about using frozen – most salmon at regular grocery stores has actually been previously frozen anyway. When shopping, look for fillets with a bright color and firm texture, and avoid any that have a strong fishy smell or appear dried out around the edges. Since this recipe calls for skinless fillets, ask your fishmonger to remove the skin for you, or you can easily do it yourself with a sharp knife while the fish is still slightly frozen.
Options for Substitutions
This recipe is pretty flexible and you can make several swaps if needed:
- Salmon: While salmon gives the best results here, you can use other firm fish like mahi-mahi or swordfish. Just adjust cooking time based on thickness – thinner fillets will cook faster.
- Colman’s English mustard: If you can’t find Colman’s, Dijon mustard works great too. Stone-ground mustard is another good option, though it will give a slightly different texture.
- Smoked paprika: Regular paprika can work, though you’ll miss some of that smoky flavor. You could add a tiny pinch of chipotle powder to regular paprika for a similar effect.
- Honey: Maple syrup or agave nectar can replace honey with similar results. Brown sugar works too – just use about 2 teaspoons instead of 1 tablespoon.
- Olive oil: Any neutral cooking oil like avocado or grapeseed oil works fine here. Even melted butter is a tasty alternative.
- Italian parsley: Fresh dill or chives make great alternatives for garnish, or you can skip the herbs altogether – the dish will still be tasty!
Watch Out for These Mistakes While Grilling
The biggest mistake when grilling salmon is cooking it at too high a temperature, which can cause the honey in the glaze to burn before the fish is done – keep your grill at medium heat (around 375°F) and create a two-zone fire for better control. Another common error is flipping the salmon too early or too often; wait until it releases easily from the grill grates (about 4-5 minutes) before attempting to turn it, and only flip once. To prevent the fish from sticking, make sure your grill grates are clean and well-oiled, and consider using a fish grilling basket or aluminum foil if you’re new to grilling seafood. For perfect doneness, remove the salmon from the grill when it reaches 135°F internal temperature, as it will continue cooking for a few minutes after you take it off the heat.
What to Serve With Honey Mustard Salmon?
This sweet and tangy salmon pairs perfectly with simple sides that let the fish shine as the star of the show. A bed of fluffy rice or quinoa makes an excellent base to soak up all those tasty honey mustard drippings. For vegetables, try roasted asparagus or Brussels sprouts, which cook up in about the same time as the salmon and add nice color to your plate. If you’re looking for something lighter, a fresh arugula salad with lemon vinaigrette complements the zesty flavors in the salmon without overwhelming them.
Storage Instructions
Keep Fresh: If you have leftover grilled honey mustard salmon, place it in an airtight container and pop it in the fridge. It’ll stay good for up to 3 days. Pro tip: store the salmon without any garnishes for the best results!
Freeze: While fresh is best for salmon, you can freeze your cooked fillets if needed. Wrap them well in plastic wrap, then place in a freezer bag with the air squeezed out. They’ll keep for up to 2 months, though the texture might be slightly different when thawed.
Warm Up: To enjoy your leftover salmon, gently warm it in the microwave at 50% power in 30-second intervals until just heated through. You can also warm it in a covered pan over low heat. Just be careful not to overheat, as this can dry out your fish. A squeeze of fresh lemon juice can help bring back some brightness!
| Preparation Time | 20-30 minutes |
| Cooking Time | 8-10 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 50-55 g
- Fat: 40-45 g
- Carbohydrates: 15-20 g
Ingredients
- 12 ounces salmon (two 6-ounce fillets, skinless)
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon grated lemon peel
- 1 tablespoon colman’s english mustard
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon italian parsley (finely chopped for garnish)
- 1/2 teaspoon lemon zest (for garnish)
Step 1: Prepare the Salmon Rub
Start by mixing the dry seasonings and lemon zest together in a small bowl.
Next, coat the salmon with olive oil, ensuring it is covered evenly.
Add the seasoning mixture to the top side of the salmon, pressing gently so it adheres.
Place the salmon in the refrigerator for 20-30 minutes to allow the flavors to penetrate the fish.
Step 2: Make the Honey Mustard Sauce
In a small bowl, combine Colman’s mustard, honey, lemon juice, and additional lemon zest.
Use a fork or whisk to blend these ingredients into a smooth, cohesive sauce.
Set this mixture aside; it will be used to baste the salmon during grilling.
Step 3: Prepare the Grill
Preheat your grill to 350-400 degrees Fahrenheit.
Ensure the grates are clean.
Using tongs and an oiled paper towel, apply a light coat of cooking oil to the grates to prevent sticking.
If you have a long-handled brush, it can be used to brush the oil onto the grates as well.
Step 4: Grill the Salmon
Place the salmon, seasoned side down, on the grill.
Allow it to cook for 4-5 minutes.
Carefully turn the salmon over using a spatula.
Once turned, coat the seasoned side of the salmon with the prepared honey mustard barbecue sauce.
Close the grill lid (if applicable) and continue cooking for an additional 3-4 minutes, adjusting for your preferred doneness.
Step 5: Garnish and Serve
Remove the salmon from the grill once it reaches your desired level of doneness.
Garnish with chopped parsley and a sprinkle of lemon zest.
Serve immediately and enjoy the delicious flavors of grilled salmon with a tangy twist.