Grilled Dry Rub Honey Mustard Salmon

It’s been a while and I was ready for some seafood and had a nice looking wild caught sockeye salmon fillet in the freezer that I wanted to try with a new recipe.  I looked thru my saved recipes and found the recipe for Grilled Dry Rub Honey Mustard Salmon from Chef Dennis in his “Ask Chef Dennis” blog that looked interesting and I had all of the ingredients.  Since I had about three times as much salmon as the recipe called for, I tripled the rub and sauce ingredients to get the recipe below.  Once it thawed, I realized why it weighed so much – I had two fillets so I did them both.  The original recipe can be found by clicking on the above link.

Grilled Dry Rub Honey Mustard Salmon – Adapted from Ask Chef Dennis

Ingredients:

Salmon

2¼ lb. salmon filets, skin on

4 tablespoon olive oil

Dry Rub

1½ tsp. smoked paprika

1½ tsp. chili powder

1½ tsp. granulated garlic

1½ tsp. coarse sea salt

¾ tsp. cracked black pepper

1½ tsp. lemon zest (2 tsp lemon pepper)

Sauce

3 tbsp. Colman's English mustard (Larry used Dijon)

3 tbsp. honey

3 tsp. lemon juice

1½ tsp. lemon zest

Garnish – I forgot both, as usual

1 teaspoon Italian parsley finely chopped for garnish

½ teaspoon lemon zest garnish

Instructions:

1. Mix the dry seasonings and lemon zest together in a small bowl.

2. Cut the salmon into portion sized pieces.

3. Coat the salmon in olive oil, then add the seasoning mixture to the top side of the salmon.

4. Let the salmon sit in the refrigerator after applying the rub for 20-30 minutes. This will give the seasonings time to penetrate the salmon.

5. In a small bowl, combine the Colman's mustard, honey, lemon juice, and lemon zest together.

6. Use a fork or a whisk to blend the ingredients together.

7. Heat your grill to 350-400 degrees. Make sure the grates are clean. Using tongs and an oiled paper towel, coat the grates with a little cooking oil. (If you have a long-handled brush use that to brush a little oil on the grates)

8. Place the salmon seasoned side down on the grill. Allow it to cook for 4-5 minutes then carefully turn the salmon over, using a spatula.

9. After turning the salmon over, coat the seasoned side of the salmon with honey mustard sauce. Close the grill lid (if your grill has one) and continue to cook for 3-4 minutes (longer if you like well-done salmon).

10. Slide the spatula between the skin and the meat and remove the salmon leaving the skin on the grill.  (This works better for me than trying to cut off the skin from the raw fish).

11. Plate and garnish with chopped parsley and lemon zest (I forgot as usual).

To go with the salmon, Cindy fried up a batch of green tomatoes using the recipe from All Recipes.

The Verdict:

We all thought the salmon was very good and Cindy raved about it.  The green tomatoes were also good with a very crispy coating but they could have used a little more spices. 

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

10/03/22 meal date