Ingredients

2 tbsp olive oil

3/4 tsp paprika

3/4 tsp chili powder

1/2 tsp garlic powder

1/4 tsp onion powder

1/2 tsp salt

1/2 tsp freshly cracked pepper

2 tsp lemon zest (divided)

1 1/2 tbsp mustard (Grey Poupon recommended)

1 1/2 tbsp honey

1 1/2 tsp lemon juice

1 tsp finely chopped parsley (about 1/8-inch pieces)

1/2 tsp finely chopped fresh dill

Instructions

Step 1: In a small bowl, mix together paprika, chili powder, garlic powder, onion powder, salt, freshly cracked pepper, and 1 teaspoon of lemon zest. In a separate bowl, whisk mustard, honey, and lemon juice until smooth. Prepare both mixtures before grilling to streamline the cooking process.

Step 2: Pat the salmon dry with paper towels to remove excess moisture. Rub olive oil evenly over both sides. Generously coat the flesh side with the spice rub, pressing gently to adhere. Let the salmon rest at room temperature for 10–15 minutes while you prepare the grill.

Step 3: Preheat the grill to medium-high heat (350–400°F). Oil the grates by rubbing them with a folded paper towel dipped in oil to prevent sticking. Preheating thoroughly ensures even cooking and reduces flare-ups.

Step 4: Place the salmon skin-side up on the grill with the seasoned flesh side down. Grill undisturbed for 4–5 minutes until a crust forms and edges turn opaque. Flip carefully so the skin side faces down, then brush the flesh side immediately with the honey mustard glaze. Grill for another 3–4 minutes until the salmon flakes easily with a fork and the glaze caramelizes slightly.

Step 5: Transfer salmon to a plate skin-side down. Sprinkle with the remaining 1 teaspoon lemon zest, fresh parsley, and dill. The warmth of the fish will release the herbs’ aroma, adding a fresh finishing touch.

Tips & Variations

For extra smoky flavor, add a pinch of smoked paprika to the spice rub.

If you don’t have a grill, you can broil the salmon in the oven, watching closely to prevent burning.

Try swapping out fresh dill for tarragon or basil for a different herbal note.

Use a thermometer to check for doneness; salmon is done at an internal temperature of 145°F.

FAQs

Can I use this recipe with salmon fillets that are frozen?

It’s best to thaw frozen salmon completely and pat it dry before seasoning and grilling. Cooking from frozen can result in uneven cooking and less crispy spices.

What can I serve with this grilled salmon?

This salmon pairs beautifully with simple sides like steamed vegetables, rice, quinoa, or a fresh green salad to balance the zesty flavors.