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.
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.
Tried this recipe?Let us know how it was!