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Zesty Grilled Honey Mustard Salmon

Delicious Zesty Grilled Honey Mustard Salmon recipe with step-by-step instructions.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 47 minutes
Servings 2 servings
Calories 760 kcal

Ingredients
  

For the salmon and rub:

  • 12 oz salmon (I prefer King’s seafood for the freshest cuts)
  • 2 tbsp olive oil
  • 3/4 tsp paprika
  • 3/4 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper (freshly cracked for more aroma)
  • 1 tsp lemon zest

For the glaze and garnish:

  • 1 1/2 tbsp mustard (I always use Grey Poupon for a better tang)
  • 1 1/2 tbsp honey
  • 1 1/2 tsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp parsley (finely chopped, about 1/8-inch pieces)
  • 1/2 tsp fresh dill (finely chopped)

Instructions
 

  • Combine the paprika, chili powder, garlic powder, onion powder, salt, and freshly cracked pepper in a small bowl, then stir in 1 tsp of lemon zest. In another bowl, whisk together the mustard, honey, and lemon juice until well combined and smooth. Having both components ready before the salmon hits the grill ensures you won't be fumbling with ingredients during the quick cooking process.
  • Pat the salmon dry with paper towels to remove excess moisture—this helps the spices adhere better and promotes better browning on the grill. Rub the olive oil evenly over both sides of the salmon fillet, then generously coat the flesh side (the top) with the spice rub from Step 1, pressing gently so it adheres. Let the seasoned salmon sit at room temperature for 10-15 minutes while you prepare the grill; this allows the flavors to begin penetrating the fish.
  • Heat your grill to medium-high heat (350-400°F). Once hot, oil the grates thoroughly by rubbing them with a folded paper towel dipped in oil—this prevents sticking and helps create beautiful grill marks. I find that preheating for at least 10 minutes ensures consistent heat and prevents flare-ups.
  • Place the salmon skin-side up on the grill with the seasoned flesh side facing down, and grill undisturbed for 4-5 minutes until the spices form a flavorful crust and the flesh begins to turn opaque at the edges. Carefully flip the salmon so the skin-side is now facing down, then immediately brush the top (flesh side) generously with the honey mustard glaze from Step 1. Cook for another 3-4 minutes until the salmon is cooked through (it should flake easily with a fork) and the glaze has caramelized slightly.
  • Transfer the grilled salmon to a serving plate, skin-side down. Immediately top with the fresh parsley and the remaining 1 tsp of lemon zest, and finish with a sprinkle of fresh dill. The warm salmon will help the herbs release their aromatics, adding a final burst of freshness to the dish.