Name: Grilled Honey Mustard Salmon in Foil (Easy & Flavorful!) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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 (about 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

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Introduction

This grilled honey mustard salmon in foil is a simple yet flavorful dish perfect for any occasion. The combination of honey, Dijon mustard, and citrus creates a delicious glaze that keeps the salmon moist and tender. It’s easy to prepare and makes for an impressive meal.

A close-up image shows a white plate with a fillet of cooked salmon topped with a bright orange slice in the center. Behind the salmon, a small bunch of green asparagus spears is placed neatly. A woman's hand holding a fork lifts a piece of the pink, flaky salmon close to the camera. The plate is set on a white marbled surface, and in the blurry background, another white plate holds slices of orange and lemon. photo taken with an iphone --ar 4:5 --v 7

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 (about 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. For a gas grill, turn one side to medium-high heat (400-450°F) and leave the other side off. Close the lid and heat for about 10 minutes. For a charcoal grill, light the coals and push them to one side once hot. Add the grate and close the lid to heat.
Step 2: Prep the salmon 15-20 minutes ahead. Remove any pin bones, then pat dry with paper towels. Brush or rub the salmon top with olive oil.
Step 3: Make the honey mustard sauce. In a small bowl, whisk together honey, Dijon mustard, minced garlic, lemon juice, salt, pepper, and smoked paprika. Let it sit while the salmon rests to blend flavors.
Step 4: Assemble in foil. Place the salmon skin-side down on heavy-duty foil. Spoon and brush half the sauce evenly over the top, reserving the rest for serving. Arrange orange and lemon slices on top, then fold the foil to create a sealed foil boat.
Step 5: Grill the salmon. Place the foil packet 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 registers 125°F and flakes easily.
Step 6: Rest and serve. Let the salmon rest in the foil for 5 minutes; its temperature will rise slightly. Sprinkle with fresh parsley and serve with lemon wedges and the reserved sauce.

Tips & Variations

For extra smoky flavor, add a few wood chips to the charcoal grill or use a smoker box on a gas grill.
Substitute fresh herbs like dill or thyme for parsley to vary the flavor.
If you don’t have fresh citrus, a splash of bottled orange or lemon juice works in a pinch.
To ensure even cooking, make sure the salmon fillet is evenly thick or trim thicker parts.

Storage

Store leftover grilled salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet over low heat or in the oven at 275°F until warmed through to avoid drying out the fish. Avoid microwaving as it can make the salmon rubbery.

How to Serve

A whole cooked salmon fillet lies on crinkled aluminum foil shaped like a boat, placed on a round grill grate over glowing charcoal pieces. The fish has a golden-brown, slightly crispy skin with small bubbles of oil on the surface. On top of the salmon, five thin, evenly spaced lemon slices create a row from the top to the bottom. The grill is black with a rough texture, and the background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but thaw the salmon completely in the refrigerator before grilling to ensure even cooking and to prevent excess moisture on the grill.

How do I know when the salmon is done?

The salmon is done when it flakes easily with a fork and has an internal temperature of 125°F. It will continue to cook while resting and reach about 130-135°F.