Grilled honey-Dijon salmon fillets


  • Prep Time5 mins
  • Total Time1 hr 10 mins
  • Makes4 servings
Grilled honey-Dijon salmon fillets

Photo, Roberto Caruso.

Chatelaine Triple Tested


  • 3 tbsp Dijon mustard

  • 2 tbsp honey

  • 1 tbsp canola oil

  • 1 tbsp lemon zest

  • 1 tsp salt

  • 1/2 tsp pepper

  • 4 skin-on salmon fillets


  • COMBINE Dijon, honey, oil, lemon zest, salt and pepper in a large zip-top bag. Add salmon and massage well to coat. Marinate, at room temperature, for 1 hr, or refrigerate up to 8 hours.

  • PREHEAT barbecue to medium. Oil grill. Remove salmon from marinade and grill, skin-side down, lid closed, until it flakes easily but centre is still slightly dark-pink, about 3 min per side. Serve with tarragon, grilled fennel and apple salad.

Chatelaine Quickies: Provencal pan salmon

Nutrition (per serving)

Calories 250, Protein 23g, Carbohydrates 5g, Fat 15g, Sodium 422mg.

Kitchen tip: If salmon is refrigerated, bring to room temperature before grilling.