This Honey Dijon 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 honey mustard salmon dish can be ready in less than 30 minutes!
This Honey Dijon 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
- So much flavour! Fresh wild-caught salmon is a treat at any time of year! 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 in any season.
- Quick. Who doesn't love meals that are ready in less than 30 minutes? This salmon with mustard and honey is quick to prepare.
- Easy cleanup. All cooked in foil!
- Healthy. Salmon is a good source of protein, Omega-3 fatty acids, and Vitamin B12.
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 save it to make either Baked Salmon Patties with Creamy Lime Sauce or Crispy Air Fryer Salmon Patties with Lemon Aioli.
glaze: To make the honey-mustard sauce for salmon you'll need grainy Dijon mustard, red wine vinegar, olive oil, shallots, and honey.
First, make the honey mustard glaze. Sauté finely chopped shallots in a small saucepan or skillet, then add the remaining ingredients. Stir until combined then remove from the heat.
Lay a salmon fillet skin-side down 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.
Grill 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.
If you are baking this easy salmon recipe in the oven, place the foil package on a baking sheet first.
Garnish with dill or parsley and lime and/or lemon slices or lemon wedges. A squeeze of fresh lemon juice just before serving heightens the flavour even more!
❓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. The cooking time will depend on the thickness of your fillet.
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 meat thermometer. It should be 145°F. I like to remove it from the heat when it has reached 135F. and let it rest.
Dijon mustard and grainy mustard are two different types of mustard that have distinct flavors and textures.
Dijon mustard is a type of mustard that originated in Dijon, France. It is usually made from ground mustard seeds mixed with white wine and spices. It has a smooth, creamy texture and a sharp, tangy flavor.
Grainy mustard, on the other hand, has a coarser texture as it is made from whole mustard seeds mixed with vinegar and spices. It has a more pungent and spicy flavor than Dijon mustard.
It provides a perfect contrast in texture in this easy salmon recipe.
🥶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
🍽 Serving Suggestions
Add a potato salad to your menu! Try
- Springtime Potato Salad with Lemon Tahini Dressing,
- Italian Potato Salad with Pickled Shallots or
- Green Bean Potato Salad with Anchovy Dressing.
Green beans, like these
- Sesame Ginger Green Beans or
- Skillet Garlic Parmesan Green Beans, or these fancier
- Green Bean Bundles always go well with salmon.
Don't forget asparagus--I love this recipe for Charred Asparagus with Warm Citrus Sauce with salmon.
A crisp, fruity Riesling or Gewurtztraminer pairs well with this salmon, too. Enjoy!
🗒 More seafood recipes
This recipe has been a popular one on Flavour and Savour for years. I've updated it with additional information and photos.
When you make this honey Dijon salmon recipe, please leave a comment and a star rating below. I love hearing when you've made one of my recipes! Subscribe to my newsletter and have new recipes delivered straight to your inbox once a week.
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 the 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 with lemon wedges or sprigs of fresh dill.