Ingredients

The following ingredients have 4 Servings
  • 2 lb wild sockeye salmon filet (skin on, 1" thick (See Note 1))
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp Dijon mustard
  • 1 tsp horseradish sauce
  • 1 tbsp honey
  • 1 tsp dried mint

Instruction

  • Turn the grill to medium-high and preheat to 450°F.
  • In a small bowl, whisk together the honey mustard glaze ingredients and set aside.
  • Rinse the salmon fillet and pat dry with paper towel. Brush olive oil over the salmon on both sides - keeping skin on. Season with salt and pepper.
  • When grill is hot, place fillet skin side down, and grill for 3 to 4 minutes on high so skin becomes golden brown and crispy. Carefully flip salmon over, keeping skin intact, and cook another 3 minutes (See Note 1). IF grill is unavailable, try my Baked Honey Mustard version with instructions (See Note 2).
  • Remove from the grill, brush with glaze and let rest for 2 minutes. Serve immediately.