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Delicious Honey Mustard Grilled Salmon with Avocado Basil Sauce. food shot
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Honey Mustard Grilled Salmon with Avocado Basil Sauce.

A quick grilled salmon topped with honey-mustard and served with a creamy avocado basil sauce and tomato basil salad.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 2 lb wild-caught salmon (skin on) 1 whole fillet, about 2 pounds
  • 2 1/4 tbsp extra virgin olive oil 2 tablespoons for rubbing, plus 1/4 cup for dressing (use total as needed)
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 4 cloves garlic minced or grated
  • 1 lemon zest and juice of 1 lemon
  • 1 pinch crushed red pepper flakes
  • kosher salt to taste
  • black pepper to taste
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1/4 tsp cayenne pepper
  • 1 avocado halved (for avocado basil sauce)
  • 1/2 cup fresh basil plus more for serving
  • 1 jalapeño halved and seeded
  • 1 lime juice from 1 lime
  • 2 cups cherry tomatoes
  • 1/4 cup fresh basil chopped (for tomato salad)
  • 3 tbsp extra virgin olive oil for tomato salad

Instructions

  • Place the salmon in a 9x13-inch baking dish skin-side down. Sprinkle smoked paprika, cumin, minced garlic, lemon zest, crushed red pepper flakes, and a pinch each of kosher salt and black pepper over the fish. Drizzle with 2 tablespoons extra virgin olive oil and rub the seasonings into the flesh.
  • In a bowl or jar, whisk together 1/4 cup extra virgin olive oil, lemon juice (from the lemon), Dijon mustard, honey, 1/4 teaspoon cayenne, and a pinch of salt until smooth to make the honey-mustard dressing.
  • Make the avocado basil sauce by combining the avocado, 1/2 cup fresh basil, halved and seeded jalapeño, lime juice, and a small pinch of salt in a blender. Blend until smooth, adding water 1 tablespoon at a time to reach desired consistency.
  • Heat a grill, grill pan, or skillet to medium-high. Place the salmon on the hot surface skin-side down and cook, covered if possible, until the skin is lightly charred, about 4–5 minutes. Carefully flip and cook another 3–4 minutes until the fish is opaque and flakes easily.
  • Remove the salmon from the grill and drizzle the honey-mustard dressing over the cooked fish.
  • Toss the cherry tomatoes with 3 tablespoons extra virgin olive oil, 1/4 cup chopped fresh basil, and a pinch of salt to make the tomato basil salad.
  • To serve, spoon the tomato salad over the salmon, garnish with additional basil if desired, and serve the avocado basil sauce alongside.

Equipment

  • Grill or Grill Pan
  • 9x13 inch Baking Dish
  • bowl or jar
  • Blender
  • Tongs or spatula
  • Measuring Cups and Spoons

Notes

  • Use skin-on salmon for easier grilling.
  • Adjust cayenne to control heat in the dressing.
  • Add water to the avocado sauce one tablespoon at a time to thin.
  • Seed the jalapeño for milder sauce.