Welcome to my GOURMETBYTE Blog

Bite into inspiration

Grilled salmon with honey-mustard glaze

A tender, highly savoury grilled treat with a certain acidity and sweetness. A different flavour from the grill that absolutely pays off. A good tip is to serve the grilled salmon with a honey-mustard glaze with fresh lemon and fresh dill. Refreshing, comforting and sweet at the same time, ready for your flavour explosion?

Grilled salmon with honey-mustard glaze

Stefie

Servings

2-4

Prep Time

15 minutes

Cuisine

Worldwide

Category

BBQ

grilling time

8-12 minutes

chilling time

30-60 minutes

Grilled salmon with honey-mustard glaze

Ingredients

  • 4 salmon fillets (approx. 150-200 g each)
  • 3 tablespoons Dijon mustard
  • 2 tablespoons coarse mustard (with mustard seeds)
  • 3 tablespoons honey
  • Juice of one lemon
  • 1 tablespoon olive oil
  • 1 clove of garlic, finely chopped
  • Salt and pepper to taste
  • Fresh dill, roughly chopped, to garnish
  • Lemon slices to serve

Directions

  1. Prepare the marinade: In a small bowl, mix the Dijon mustard, coarse mustard, 3 tablespoons of honey, the juice of one lemon, olive oil and the chopped garlic until well combined. Season to taste with salt and pepper.

  2. Marinate the salmon: Place the salmon fillets in a shallow dish and coat with the honey and mustard marinade. Leave the salmon to marinate in the fridge for at least 30 minutes, but preferably 1 hour.

  3. Prepare the barbecue: Preheat the grill to medium. Lightly oil the grill rack or use grill trays.

  4. Grill the salmon: Remove the salmon fillets from the marinade and place on the preheated grill. Grill the fillets for about 4-5 minutes on each side until the salmon is cooked through and lightly browned. Brush occasionally with the remaining marinade while grilling.

  5. Serve: Serve the grilled glazed salmon with fresh dill and lemon juice

  6. Vegetables can also be grilled very well in the marinade

Back to Blog

Leave A Comment

Please note, comments need to be approved before they are published.