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Grilled Honey Mustard Salmon in Foil on table with honey, citrus wedges, etc.
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Grilled Honey Mustard Salmon

Grilled honey mustard salmon in foil is a grillable recipe that is loaded with sweet and savory recipe. A simple prep salmon fillet recipe that is loaded with tons of flavor, healthy, and nutrient rich.
Course Main Course
Cuisine American
Keyword Grilled Honey Mustard Salmon, salmon
Prep Time 10 minutes
Cook Time 20 minutes
Prep Time 15 minutes
Total Time 45 minutes

Ingredients

  • 2 lb boneless skin-on salmon fillet (Atlantic, King or Coho preferred, 1½-2 inches thick)
  • 1 tbsp olive oil
  • 2 tbsp honey
  • 2 tbsp Dijon mustard
  • 2 garlic cloves minced (1 tsp)
  • 1 tbsp lemon juice
  • ¾ tsp salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika
  • 1 tsp onion powder
  • 1 tbsp chopped fresh parsley for garnish
  • 1 orange sliced into rounds
  • 1 lemon sliced into rounds
  • Lemon wedges for serving

Instructions

Step 1: Prep the Grill

  • Gas grill: Turn one side to medium-high heat (400-450°F) and leave the other side off. Close the lid and heat it for about 10 minutes.
  • Charcoal grill: Light the coals and push them to one side once they become hot. Add the grate and close the lid to heat the grill.

Step 2: Prep the Salmon (15-20 minutes ahead)

  • Check for pin bones and remove them if needed. Pat the salmon dry with paper towels, then brush or rub the top with olive oil.

Step 3: Make the Honey Mustard Sauce

  • In a small bowl, whisk together the honey, mustard, garlic, lemon juice, salt, pepper, and paprika. Let it sit while the salmon rests for flavors to meld.

Step 4: Assemble in Foil

  • Place the salmon skin-side down on top of heavy-duty foil. Spoon and brush half the sauce evenly over the top. Reserve the remaining sauce for serving. Arrange the orange and lemon slices on top of the salmon. Fold in the foil to create a foil boat.

Step 5: Grill the Salmon

  • Place the salmon on the cooler side of the grill. Close the lid and cook for 15-20 minutes for 1½-inch thick fillets, or 20-25 minutes for 2-inch thick fillets. The salmon is done when the thickest part hits 125°F (it will rise to 130-135°F while resting).
  • Visual cues: Properly cooked salmon will be opaque throughout and flake easily when gently pressed with a fork.

Step 6: Rest and Serve

  • Let the salmon rest in the foil for 5 minutes (its internal temperature will continue to rise 5-10°F). Sprinkle with fresh parsley and serve with lemon wedges.