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Grilled Dry Rub Honey Mustard Salmon



12 ounce salmon 2 six ounces filets, skin off

2 tablespoon olive oil

Dry Rub

½ teaspoon smoked paprika

½ teaspoons chili powder

½ teaspoon granulated garlic

½ teaspoon coarse sea salt

¼ teaspoon cracked black pepper

½ teaspoon lemon zest

Barbecue Sauce

1 tablespoon Colman's English mustard

1 tablespoon honey

1 teaspoon lemon juice

½ teaspoon lemon zest


1 teaspoon Italian parsley finely chopped for garnish

½ teaspoon lemon zest garnish


Dry Rub

Mix the dry seasonings and lemon zest together in a small bowl.


Coat the salmon in olive oil, then add the seasoning mixture to the top side of the salmon.

*Let the salmon sit in the refrigerator after applying the rub for 20-30 minutes. This will give the seasonings time to penetrate the salmon.

Barbecue Sauce

In a small bowl, combine the Colman's mustard, honey, lemon juice, and lemon zest together.

Use a fork or a whisk to blend the ingredients together.

Heat your grill to 350-400 degrees. Make sure the grates are clean. Using tongs and an oiled paper towel, coat the grates with a little cooking oil. (If you have a long-handled brush use that to brush a little oil on the grates)

Place the salmon seasoned side down on the grill. Allow it to cook for 4-5 minutes then carefully turn the salmon over, using a spatula.

After turning the salmon over, coat the seasoned side of the salmon with honey mustard barbecue sauce. Close the grill lid (if your grill has one) and continue to cook for 3-4 minutes (longer if you like well-done salmon).


Remove the salmon from the grill and garnish with chopped parsley and lemon zest

*You can cook this in your oven or air fryer at 350 degrees. Roast for 10-15 minutes, depending upon how you like your salmon cooked.

Prep Time: 10 min Cook Time: 10 min Dry Rub Marination: 30 min Total Time: 50 min



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