Grilled Salmon with Honey Mustard Glaze

Name: Grilled Salmon with Honey Mustard Glaze
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 salmon fillets (skin-on, 6 oz each); 3 tbsp Dijon mustard; 2 tbsp honey; 2 tbsp olive oil; 2 tbsp fresh lemon juice; 2 garlic clove, minced; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground; 2 tbsp fresh dill, chopped; 8 lemon wedges (for serving)

Thick salmon fillets are brushed with a tangy honey-Dijon glaze and grilled to flaky perfection, delivering a quick and elegant weeknight dinner that feels restaurant-worthy.

27 minEasyServes 4380 cal/serving

AmericanDinnerGrillPescatarianHigh ProteinLow CarbHalal-friendlyGluten-FreeNut-FreeEgg-FreeDairy-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

4 salmon fillets (skin-on, 6 oz each)
3 tbsp Dijon mustard
2 tbsp honey
2 tbsp olive oil
2 tbsp fresh lemon juice
2 garlic clove, minced
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground
2 tbsp fresh dill, chopped
8 lemon wedges (for serving)

Instructions

1

Pat 4 salmon fillets (skin-on, 6 oz each) dry with paper towels and season flesh-side with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.
2

In a small bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp honey, 2 tbsp olive oil, 2 tbsp fresh lemon juice, and 2 minced garlic clove to make the glaze.
3

Preheat grill to medium-high heat (about 400 degrees F). Brush the grates generously with oil to prevent sticking.
4

Brush the flesh side of the salmon with half the glaze. Place skin-side up on the grill and cook for 4-5 minutes until you see grill marks and the fish releases easily.
5

Flip the salmon skin-side down. Brush the flesh with the remaining glaze and grill for another 4-6 minutes, until the internal temperature reaches 145 degrees F (63 degrees C) and the fish flakes easily with a fork.
6

Transfer to plates, garnish with 2 tbsp chopped fresh dill, and serve with 8 lemon wedges (for serving).

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Questions

What oven temperature does Grilled Salmon with Honey Mustard Glaze need?

For Grilled Salmon with Honey Mustard Glaze, the oven is set to 400 F (about 205 C) in step 3. The target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

Why pat it dry first in Grilled Salmon with Honey Mustard Glaze?

Step 1 reads: "Pat 4 salmon fillets (skin-on, 6 oz each) dry with paper towels and season flesh-side with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Is there a substitute for Dijon mustard in Grilled Salmon with Honey Mustard Glaze?

The entry for Grilled Salmon with Honey Mustard Glaze calls for 3 tbsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Can I use another fish instead of salmon in Grilled Salmon with Honey Mustard Glaze?

Arctic char or steelhead trout cooks the same way. Thinner fillets need a minute or two less, so go by thickness rather than the clock. As written, the entry for Grilled Salmon with Honey Mustard Glaze uses 4 salmon fillets (skin-on, 6 oz each).

How much protein is in Grilled Salmon with Honey Mustard Glaze?

One serving (the recipe makes 4) has 34 g of protein in about 380 calories, alongside 12 g carbohydrate and 16 g fat, plus 320 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

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