Grilled Salmon with Honey Mustard Glaze

This grilled salmon keeps things minimal: a quick honey mustard glaze with soy sauce, a hot grill, and about 5 minutes per side. The glaze goes on at the very end, right before the fish comes off the heat, so the sugars in the honey caramelize without burning.

The glaze itself is four ingredients whisked together: honey, mustard, warm water, and soy sauce. The water thins it just enough to brush on evenly, and the soy sauce adds a salty, umami depth that plain honey mustard doesn’t have. It’s the kind of small addition that makes a noticeable difference.

Only flip the salmon once. That single turn gives you clean grill marks and a properly seared surface. Fussing with it breaks the fish apart and you lose that golden crust. Two to three minutes per side for a 6-ounce fillet gets you a fish that’s just cooked through with a silky center.

Pro Tips

• Oil both the fish and the grill grates. Salmon sticks aggressively to dry grates, and tearing the skin ruins the presentation.
• Brush the glaze on the flesh side only. Glazing the skin side doesn’t add flavor since nobody eats the skin side first.
• Let the salmon rest for 1 minute after pulling it off the grill. Carryover heat finishes the center gently.

Variations

• Add a teaspoon of grated fresh ginger to the glaze for an Asian-inspired twist.
• Use whole-grain mustard for a chunkier, more rustic glaze with visible mustard seeds.
• Swap honey for maple syrup for a deeper, more autumnal sweetness.