Grilled Honey Mustard Salmon in Foil (Easy & Flavorful!) Recipe
This Easy and Flavorful Grilled Honey Mustard Salmon in Foil recipe features tender, juicy salmon fillets brushed with a sweet and tangy honey mustard sauce, grilled to perfection with aromatic citrus slices. Using foil locks in moisture and flavor, resulting in a deliciously flaky fish that’s perfect for a healthy family dinner or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Salmon and Marinade
- 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
Garnish and Serving
- 1 tbsp chopped fresh parsley for garnish
- 1 orange, sliced into rounds
- 1 lemon, sliced into rounds
- Lemon wedges for serving
Instructions
- 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 preheat 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.
- Prep the Salmon: Check the salmon for pin bones and remove any found. Pat the salmon dry with paper towels to ensure good adhesion of the oil and sauce, then brush or rub the top with olive oil to keep it moist and prevent sticking.
- Make the Honey Mustard Sauce: In a small bowl, whisk together honey, Dijon mustard, minced garlic, lemon juice, salt, black pepper, smoked paprika, and onion powder until fully combined. Let the sauce sit to allow the flavors to meld while the salmon rests.
- Assemble in Foil: Place the salmon skin-side down on a large piece of heavy-duty aluminum foil. Spoon and brush half of the honey mustard sauce evenly over the top of the salmon. Arrange orange and lemon slices on top, then carefully fold the foil around the fish creating a sealed foil boat to trap steam and flavors.
- Grill the Salmon: Place the foil packet on the cooler side of the grill (indirect heat). Close the lid and cook for 15-20 minutes if the fillet is 1½ inches thick, or 20-25 minutes if 2 inches thick. The salmon is done when it reaches an internal temperature of 125°F and is opaque and flakes easily with a fork.
- Rest and Serve: Remove from the grill and let the salmon rest inside the foil for 5 minutes; the internal temperature will continue to rise to about 130-135°F. Sprinkle with fresh chopped parsley and serve with lemon wedges alongside the reserved honey mustard sauce.
Notes
- Using foil helps keep the salmon moist and infuses it with citrus and honey mustard flavors.
- Check for pin bones carefully to ensure a pleasant eating experience.
- Adjust grilling time based on the thickness of the salmon; thinner pieces will cook more quickly.
- Use a meat thermometer for best results to avoid overcooking.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
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