This Honey Dijon Glazed Salmon recipe is quick and easy to make. Brush with a glaze made with olive oil, red wine vinegar, shallots, grainy Dijon mustard and honey. Cooked in foil, you can grill it or bake it. This glazed salmon dish can be ready in less than 30 minutes!
This Honey Dijon Mustard Salmon has been my family's favourite way to cook salmon for more years than I can remember. While most wild salmon has enough flavour to stand on its own, this Dijon mustard glaze enhances that natural goodness and puts it over the top.
❤️ Why you'll love this recipe
Fresh wild-caught salmon is a treat at any time of year, but I love to grill it in the summer. This simple glaze of grainy Dijon mustard, honey, red wine vinegar and shallots makes an appetizing presentation for a dinner party or for a simple weeknight meal.
Who doesn't love meals that are ready in less than 30 minutes? This salmon with mustard and honey is quick to prepare.
salmon fillets: if possible, make wild salmon your first choice! Both coho and sockeye salmon have a beautiful rich red colour and lots of flavour. I'd suggest avoiding pink salmon in this recipe. While pink salmon is equally as nutritious, it's simply not as appealing, so I'd suggest avoiding it in this recipe.
glaze: grainy Dijon mustard, red wine vinegar, olive oil, shallots and honey.
Lay a salmon fillet on a sheet of heavy-duty foil (and if you don't like your food cooked on aluminum foil, line the foil with a sheet of parchment paper.)
Brush the salmon with the honey mustard glaze.
Seal the foil packet. Fold the long edges together, then fold over the short ends, making two or three narrow folds to seal the packet tightly.
Cook over medium heat until the fish begins to flake easily with a fork, then remove from the grill. If you like the glaze to be slightly crispy, open the foil once the salmon is cooked and pop it under the broiler for a few minutes before serving.
Garnish with dill or parsley and a few slices of lemon or lime.
❓How can I tell when salmon is done?
It's easy to overcook salmon. Check it at 10 minutes. If it is beginning to flake when poked with a fork but is still slightly translucent in the center of the fillet, it is probably done.
Remember to let it rest for 5 minutes after removing it from the oven. It will continue to cook a little on the counter. You can check the internal temperature with an instant-read thermometer. It should be 145°F.
How to store leftover salmon
Store leftover salmon in an airtight container in the fridge. It will last for 3-4 days. You can gently reheat it for a few minutes in a skillet on the stovetop, but you may find it dries out.
Leftover salmon is often best served cold! Flake it and add it to a salad like this Grilled Salmon Salad with Blueberries and Figs or Asparagus Salad with Smoked Salmon and Sesame Miso Vinaigrette.
🍽 Serving Suggestions
A crisp, fruity Riesling or Gewurtztraminer pairs well with this salmon. Enjoy!
🗒 More seafood recipes
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This post has been updated with additional information and photos.
📖 Recipe Card
Honey Dijon Glazed Salmon in Foil
- 1 lb wild salmon fillet, pin bones removed
- 1 tablespoon olive oil, extra virgin
- 1 small shallot, thinly sliced or finely chopped
- 2 tablespoon red wine vinegar
- 2 tablespoon grainy Dijon mustard
- 2 tablespoon honey
- Heat oil in a small skillet or saucepan. Add shallots and cook until tender, about 2 minutes. Add red wine vinegar, then mustard and honey. Stir until combined and remove from heat.
- Spread a large sheet of heavy-duty aluminum foil on counter. If your salmon fillet is large, you may need to overlap two sheets. Line with a smaller sheet of parchment paper. Lay salmon fillet on top and brush with glaze, reserving ⅓ of the glaze to use after baking or grilling.
- Fold foil over and secure the ends to enclose the salmon completely. Place on pre-heated grill and cook for 10 - 15 minutes (or bake in a pre-heated 400°F. oven) until fish flakes easily with a fork. Open foil package, brush with remaining glaze and place under the broiler for no more than 2 minutes to make the glaze a little crispy. Transfer to a serving platter and serve.