This honey mustard salmon recipe features perfectly flaky salmon fillet covered in a quick honey mustard sauce with fresh garlic, smoked paprika, and a pinch of cayenne. Slightly sweet, smokey and all sorts of delicious! You can bake this salmon in the oven or cook it on your grill (instructions for both provided below)
To cook in the oven, heat the oven to 375 degrees F and position a rack in the middle. To grill, heat a gas grill to medium high (about 400 degrees F).
Pat the salmon fillet dry. Season with salt on both sides.
Prepare the honey mustard sauce. In a small bowl, whisk together the honey mustard sauce ingredients (whole grain mustard, honey, extra virgin olive oil, minced garlic, smoked paprika, cayenne and black pepper).
To Bake. Place the salmon on a lightly oiled sheet pan or baking dish (if using salmon with skin on, place the salmon skin side down in the dish). Spread the honey mustard sauce evenly over the surface of the salmon. Cover with aluminum foil and bake for 15 to 20 minutes. Uncover and place under the broiler for 2 to 3 minutes.
To grill. Place the salmon (already seasoned with salt) on a large, lightly oiled piece of aluminum foil. Spread the honey mustard sauce on top of the salmon. Fold both sides of the foil over the salmon and tightly close it at the top. Place on a medium-high gas grill. Cover and let cook for about 10 to 12 minutes (grill time will vary depending on the thickness of your salmon, begin to check earlier in the process). Open the top of the foil up so the fish is exposed (lots of hot steam with be released, so be careful). Continue cooking about 3 minutes or so on the grill.
To serve. Remove from the heat. Squeeze a bit of fresh lime juice and garnish with parsley. Enjoy!
Cook’s Tip: You can adjust the honey mustard sauce to your liking by adjusting the amount of mustard or honey, if you like it a bit more on the sweet side. If you're looking for more of a smoky finish, add a pinch more smoked paprika and for an extra kick of spice, add more cayenne.
Cook's Tip: Cooking time will vary depending on the thickness of your salmon fillet and your oven or gas grill, begin to check on your salmon at an earlier point to make sure you do not over cook it. Once you remove salmon from the oven or the grill, if it still appears underdone, you can wrap the foil back over the top and let it rest for a few minutes. Don’t leave it too long, Salmon can easily go from under-cooked to way over-cooked quickly.
How do you know if Salmon is ready? While the USDA recommends a minimum internal temperature of 145°F, for a flakier, more moist and tender salmon filet many chefs advise that it’s best enjoyed when it’s cooked to medium where the internal temperature, measured at the thickest part, registers 125°F.