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Ahmazing Honey Dijon Salmon with Portabella Mushrooms and Rice

There’s nothing worse than salmon ruined by burnt marinade. That’s why this Ahmazing Honey Dijon Salmon gets its glaze brushed on while cooking, not before. The result? Perfectly caramelized salmon that’s tangy, sweet, and oh-so flavorful.

Why You’ll Love This Recipe

Flavor-packed: Dijon + spicy brown mustard + honey + lemon = the dream team.
Healthy & balanced: Served with portabella mushrooms and rice.
Quick & easy: Dinner in under 30 minutes.

Versatile: The glaze also works on mushrooms, veggies, or bread.

Must-Have Ingredients

I’m obsessed with Mike’s Amazing Mustards — affordable and packed with flavor:

Pair them with lemon, honey, and fresh herbs, and you’ve got a glaze worth bottling.

Pro Tips for Perfect Salmon

Pat salmon dry before grilling.
Oil the grill to prevent sticking.
Start rice first — salmon cooks fast.

Always glaze during cooking, never before, to avoid burning.

Final Thoughts

This honey dijon salmon with rice and mushrooms is a delicious, healthy fish alternative for guests who don’t want steak. It’s elevated but simple, healthy yet indulgent. xoMS

Mike’s Amazing Dijon Mustard

Mike’s Amazing Spicy Brown Mustard

Honey Dijon Salmon Recipe | Easy Tangy & Sweet Dinner

Ahmazing Honey Dijon Salmon

This honey dijon salmon recipe is tangy, sweet, and downright Ahmazing. Made with Mike’s Amazing Dijon and Spicy Brown Mustards, honey, garlic, and lemon, the glaze caramelizes beautifully without burning. Served over rice with grilled portabella mushrooms and fresh herbs, this dish is quick enough for a weeknight and impressive enough for entertaining.

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Prep Time 10

Cook Time 12

Course Main Course

Cuisine American

Servings

Equipment

Ingredients

2 –3 salmon fillets skin on
2 Tbsp Mike’s Amazing Dijon Mustard
1 Tbsp Mike’s Amazing Spicy Brown Mustard
2 Tbsp honey
2 Tbsp avocado oil
2 cloves garlic minced
1 lemon juiced and sliced
Salt + pepper to taste
6 portabella mushrooms for stuffing or grilling
1 box long grain rice follow package directions
Lemon wedges for serving
Fresh dill for garnish
Fresh chives chopped (for garnish)

Instructions

Cook rice according to package instructions. Set aside.
Pat salmon fillets dry and place on an oiled tray.
In a bowl, whisk together Dijon, Spicy Brown mustard, honey, avocado oil, garlic, lemon juice, salt, and pepper.
Brush glaze generously over salmon and portabella mushrooms.
Preheat grill to medium-high; oil the grates.
Grill salmon skin-side down for 6–8 minutes. Flip, brush with more glaze, and cook for 2–3 minutes more.
Grill mushrooms cap-side down for 3–6 minutes. Flip, brush with glaze on both sides, and cook 2–3 minutes more.
To serve: Place a bed of rice in the center of each plate. Top with salmon, add mushrooms to the side, and garnish with lemon wedges, fresh dill, and chopped chives.

Video

Notes

Tips:

Wipe off heavy marinade before cooking to prevent burning. Brush glaze on mid-cook.
Don’t overcook! Salmon is best when tender and flaky.
The glaze doubles as a marinade for mushrooms, veggies, or even bread.