Grilled Salmon with Dijon-Honey Sauce

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This grilled salmon with Dijon sauce is simple, fast, and built to impress. Perfect for weeknights when you want a healthy meal that tastes gourmet.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Salmon and Seasoning

2 pieces salmon fillets (6 ounces each, preferably skin-on) Choose even-thickness fillets for uniform cooking.
2 tablespoons olive oil Drizzle on both sides of the salmon.
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste

Dijon Honey Sauce

1 tablespoon Dijon mustard Can substitute with whole-grain mustard or yellow mustard mixed with cayenne.
1 tablespoon honey Maple syrup can be used for a deeper flavor.
1 tablespoon lemon juice Use fresh lemon.
1 tablespoon fresh dill, chopped Alternatively, use 1 teaspoon dried dill.

Grilling Process

Preheat your grill to medium-high heat (about 400–450°F). Oil the grates lightly.
In a small bowl, whisk together the Dijon mustard, honey, lemon juice, and dill. Set the sauce aside.
Pat the salmon dry with paper towels. Drizzle both sides with olive oil.
Sprinkle garlic powder, paprika, salt, and pepper evenly over the fillets. Press the seasoning gently so it adheres.
Place the salmon skin-side down on the grill. Cook undisturbed for 4–5 minutes until grill marks appear and the fish starts to turn opaque.
Carefully flip the salmon using a thin spatula. Grill for another 3–4 minutes, until the flesh flakes easily with a fork.
Remove from the grill and let the fillets rest for 2 minutes. Spoon or drizzle the Dijon sauce over the warm salmon and serve immediately.

Serving: 1gCalories: 350kcalCarbohydrates: 9gProtein: 40gFat: 18gSaturated Fat: 3gSodium: 200mgSugar: 5g

Refrigerate leftovers within two hours. Store in an airtight container for up to 3 days. Pair with herbed quinoa or lemony couscous for serving.

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