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In a small bowl, whisk together soy sauce, honey, Dijon mustard, olive oil, minced garlic, and black pepper to create the glaze.
Brush the glaze generously over the salmon fillets and let them marinate for 10–15 minutes.
Heat a grill pan over medium-high heat. Place the salmon skin-side down and grill for 3–4 minutes. Flip the fillets and grill for another 3–4 minutes until the glaze caramelizes and the salmon is just cooked through.
Serve immediately with fresh lemon wedges and your favorite side dishes.
Serving and storage tips:
Serve the salmon warm with a squeeze of fresh lemon for added brightness. Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid drying it out.
Variations:
Add a sprinkle of fresh herbs like dill or parsley before serving.
Replace honey with maple syrup for a different sweetness profile.
Use lime wedges instead of lemon for a tangy twist.
FAQ:
Can I cook this salmon on an outdoor grill?
Yes, this recipe works great on a barbecue grill. Just watch the cooking time to avoid overcooking.
How do I know when the salmon is done?
The salmon is cooked when it flakes easily with a fork and the glaze is caramelized.
Can I prepare the glaze ahead of time?
Yes, you can prepare the glaze and store it in the fridge for up to 2 days before use.
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