This Grilled Honey Mustard Salmon combines sweet honey and tangy mustard for a glossy, caramelized crust. It’s an easy, impressive dish perfect for weeknights or entertaining. The vibrant, addictive flavor comes from a balanced marinade that seals in moisture on the grill.

Why You’ll Love This Grilled Honey Mustard Salmon

• Quick & Foolproof: Ready in under 30 minutes with minimal effort.
• Perfect Flavor Balance: Whole-grain and Dijon mustards create a complex, savory base.
• Crowd-Pleasing: Familiar honey mustard flavors appeal to kids and adults alike.
• Healthy & Nutritious: Packed with omega-3s and protein from grilled salmon.

Ingredients & Tools

• 4 salmon fillets (about 6 oz or 170 g each), skin-on or skinless
• 3 tbsp whole-grain mustard
• 2 tbsp Dijon mustard
• 3 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp salt (or to taste)
• 1 tbsp fresh chopped dill or parsley (for garnish)
• Lemon wedges for serving

Tools: A grill (gas or charcoal), a small bowl for the marinade, a basting brush, and instant-read thermometer.

Notes: The quality of your mustard really makes a difference here—using both whole-grain and Dijon gives the sauce a wonderful texture and depth. And don’t skip the fresh lemon juice; its brightness is the secret weapon that keeps the whole dish from feeling too heavy.

Nutrition (per serving)

Serves: 4 | Prep Time: 10 minutes | Cook Time: 10-12 minutes | Total Time: 22 minutes (plus optional marinating time)

Before You Start: Tips & Ingredient Notes

• What’s the deal with the skin? I prefer to cook salmon with the skin on—it protects the delicate flesh from the direct heat of the grill and helps it stay incredibly moist. It’s also easy to remove after cooking, or you can crisp it up and eat it if you’re a fan!
• Can I use a different type of mustard? You can, but the two-mustard combo is key. The whole-grain provides texture and a mild, nutty flavor, while the Dijon adds a sharp, creamy tang. Using just one type will result in a less complex sauce.
• Is marinating necessary? You can cook the salmon immediately after brushing on the glaze, but if you have 15-30 minutes to let it sit, the flavors will penetrate the fish more deeply. Don’t marinate for hours, though—the acid can start to “cook” the exterior.
• How do I know my grill is ready? Getting your grill properly hot is non-negotiable. You should be able to hold your hand about 5 inches above the grates for only 3-4 seconds. A hot grill ensures a good sear and prevents the fish from sticking.

How to Make Grilled Honey Mustard Salmon

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Not recommended; texture becomes watery upon thawing.
• Reviving: Enjoy cold in salads or gently warm in a low oven to prevent rubberiness.

Serving Suggestions

Complementary Dishes

• Grilled Asparagus — Tossed in olive oil and salt, it cooks right alongside the salmon on the grill. The smoky, charred flavor is a perfect match.
• Quinoa Pilaf with Herbs — A light, fluffy bed of quinoa with plenty of parsley and chives soaks up the extra honey mustard sauce beautifully.
• A Simple Arugula Salad — The peppery bite of arugula with a light lemon vinaigrette provides a refreshing, crisp contrast to the rich salmon.

Drinks

• A Crisp Sauvignon Blanc — The wine’s citrusy and herbal notes cut through the richness of the fish and complement the mustard’s tang perfectly.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly cleansing and refreshing between bites.
• An Ice-Cold Pilsner — A light, crisp beer won’t overpower the dish and its carbonation helps cleanse the palate.

Something Sweet

• Lemon Sorbet — It’s the ultimate palate cleanser. The bright, tart finish feels light and elegant after the main course.
• Fresh Berry Parfaits — Layers of mixed berries, Greek yogurt, and a drizzle of honey continue the theme of simple, fresh flavors.
• Almond Shortbread Cookies — A buttery, nutty cookie that’s not too sweet provides a lovely, simple ending to the meal.

Top Mistakes to Avoid

• Mistake: Using a cold grill. If your grill isn’t screaming hot, the salmon will stick to the grates mercilessly and you’ll lose that beautiful seared crust. I’ve learned this the hard way—preheating is everything.
• Mistake: Overcooking the salmon. Salmon continues to cook after it comes off the grill (carryover cooking). If you wait until it looks completely done on the grill, it will be dry by the time it reaches the table. Pull it off when it’s just slightly translucent in the very center.
• Mistake: Skipping the rest time. I know it’s tempting to dig in right away, but those few minutes of resting are what lock in the juices. Cutting into it immediately lets all that moisture run out onto the plate.
• Mistake: Applying glaze too early. The honey in the glaze will burn if exposed to high heat for too long. That’s why we only brush a light layer on before grilling and save the heavy application for after the flip.

Expert Tips

• Tip: Use an oiled fish basket. If you’re nervous about the fish sticking or falling apart, a grill basket is a game-changer. It gives you total control when flipping and makes the process completely stress-free.
• Tip: Create a two-zone fire. If using charcoal, pile the coals on one side for direct heat and leave the other side empty for indirect heat. You can start the salmon over direct heat for the sear and then move it to indirect heat to finish cooking more gently if it’s getting too dark.
• Tip: Make extra glaze. I always whip up a little extra honey mustard mixture to serve as a sauce on the side. It’s fantastic for dipping or drizzling over your side dishes.
• Tip: Let the salmon come to room temp. Taking the chill off the salmon for 15-20 minutes before grilling helps it cook more evenly, preventing an overcooked exterior and a cold, undercooked center.

FAQs

Can I make this in the oven instead?
Absolutely! Preheat your oven to 400°F (200°C). Place the glazed salmon fillets on a parchment-lined baking sheet. Bake for 12-15 minutes, or until cooked through. You won’t get the smoky grill marks, but the flavor will still be fantastic. For a bit of color, you can pop it under the broiler for the last minute or two.

How can I tell if the salmon is cooked without a thermometer?
The most reliable visual cue is opacity. Gently press the top of the fillet with a fork or your finger—the flesh should flake apart easily and look opaque all the way through. A slight hint of translucency in the very center is okay, as carryover cooking will finish the job. If it’s still deep orange and glossy in the middle, it needs more time.

How long do leftovers last?
Leftover grilled salmon will keep in an airtight container in the refrigerator for up to 2 days. It’s delicious served cold over a salad or flaked into a pasta dish. I don’t recommend reheating it in the microwave, as it can become rubbery—enjoy it cold or gently warmed in a low oven.

Can I use frozen salmon?
Yes, but it’s crucial to thaw it completely first. The best method is to move it from the freezer to the refrigerator the night before. Pat it very dry before applying the glaze. If it’s still frozen in the center, the exterior will be overcooked by the time the inside is done.

What can I substitute for the honey?
Maple syrup is a wonderful one-to-one substitute and adds a lovely, warm depth. Agave nectar will also work if you need a vegan option. The flavor profile will shift slightly, but it will still be deliciously sweet and sticky.