Honey Garlic Glazed Grilled Salmon with Creamy Mustard Sauce
This honey garlic glazed grilled salmon is a restaurant-quality dish that comes together in just 15 minutes. The sweet and savory glaze caramelizes beautifully on the grill, while the creamy mustard sauce adds a tangy contrast that elevates every bite.
Ingredients
- 4 salmon fillets, about 150g each
- 3 tablespoons honey
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 2 tablespoons sesame seeds
- 2 tablespoons olive oil
- Salt and pepper to taste
- 100ml sour cream or Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- Fresh dill for garnish
Instructions
- Preheat your grill to medium-high heat, around 200 degrees Celsius.
- Mix honey, minced garlic, soy sauce, and balsamic vinegar in a small bowl to make the glaze.
- Pat salmon fillets dry and season with salt and pepper on both sides.
- Brush grill grates with oil and place salmon skin-side up. Grill for 4 minutes.
- Flip the salmon and brush generously with the honey garlic glaze. Grill for another 3 to 4 minutes until cooked through.
- Sprinkle sesame seeds over the salmon in the last minute of cooking.
- For the sauce, whisk together sour cream, Dijon mustard, lemon juice, salt and pepper.
- Plate the salmon and drizzle with creamy mustard sauce. Garnish with fresh dill.
Practical Tips
Prevent sticking: Don’t flip the salmon too early or it will stick to the grill. Let it develop a nice crust before turning, which usually takes about 4 minutes on the first side.
Dry your fillets: Pat the salmon completely dry before seasoning. This helps the skin crisp up and prevents the fish from steaming rather than grilling.
Make ahead: Prepare the honey garlic glaze up to 2 hours before grilling. The mustard sauce can be made several hours in advance and stored in the refrigerator.
Storage
Store leftover salmon in an airtight container in the refrigerator for up to 3 days. The creamy mustard sauce keeps for 4 days. You can reheat the salmon gently in a low oven at 120 degrees Celsius, or enjoy it cold the next day.
Questions and Answers
Can I use frozen salmon? Yes, but thaw it completely in the refrigerator first. Pat it dry thoroughly before grilling to ensure proper cooking and browning.
What if I don’t have a grill? You can bake the salmon in a preheated oven at 200 degrees Celsius for 10 to 12 minutes. Brush with the glaze halfway through cooking, then add the sesame seeds in the final minute.
Can I substitute the sour cream? Absolutely. Greek yogurt, crème fraîche, or mayonnaise all work well in the mustard sauce. Adjust the consistency with a bit of water if needed.