Simple Grilled Hot Honey Salmon

I never thought I’d be the type of person to put hot honey on fish, but here we are. The first time someone suggested drizzling spicy honey over salmon, I looked at them like they had three heads. Sweet and spicy on seafood? It sounded weird.

Then I actually tried it, and wow, was I wrong. The honey caramelizes on the grill and creates this sticky glaze that’s a little sweet, a little spicy, and totally addictive. The Dijon mustard might seem like an odd addition too, but it adds just enough tang to balance everything out. Now I make this grilled hot honey salmon at least twice a month, and my family asks for it by name.

What Kind of Salmon Should I Use?

You can choose farm-raised or wild for this recipe, both will work great on the grill. If all you have access to is frozen salmon, don’t worry – just make sure to thaw it completely in the refrigerator before grilling. For this recipe, you’ll want a nice thick fillet or you can use individual portions, whichever fits your grill setup better. Just be sure to check that all the pin bones have been removed before you start cooking, as they can be a real pain to deal with once the salmon is grilled and glazed with that sticky hot honey.

Options for Substitutions

This recipe is pretty straightforward, but here are a few swaps you can make if needed:

• Salmon: While salmon is really the star here, you could try this recipe with other fatty fish like Arctic char or steelhead trout. They have a similar texture and will hold up well on the grill.
• Dijon mustard: If you don’t have Dijon on hand, whole grain mustard or even yellow mustard will work. The flavor will be slightly different, but it’ll still help the seasoning stick to the fish.
• Salmon seasoning: No salmon seasoning? Make your own blend with equal parts paprika, garlic powder, onion powder, and a pinch of dill. You can also use a general seafood seasoning or even just salt, pepper, and lemon pepper.
• Hot honey: Don’t have hot honey? Mix regular honey with a pinch of red pepper flakes or a dash of hot sauce. Start with ¼ cup honey and add heat to taste – you can always add more but can’t take it away.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling salmon is not soaking your cedar plank long enough – aim for at least 1-2 hours in water to prevent it from catching fire on the grill and to create that signature smoky steam.

Overcooking is another common issue since salmon continues cooking after you remove it from heat, so pull it off the grill when it hits 135°F and let it rest for those 10 minutes to reach the perfect final temperature of 140°F-145°F.

Adding the hot honey too early is a recipe for burnt, bitter glaze, which is why you should wait until the salmon is almost done before brushing it on – this gives you that beautiful caramelized finish without the char.

Finally, make sure your grill grates are clean and the plank is properly positioned over direct heat but not directly over flames, which helps prevent flare-ups and ensures even cooking.

What to Serve With Grilled Hot Honey Salmon?

This sweet and spicy salmon pairs really well with simple sides that won’t compete with its bold flavors. I love serving it over a bed of coconut rice or regular jasmine rice to soak up all that delicious hot honey glaze. Roasted vegetables like asparagus, green beans, or broccolini make great companions, and you can even drizzle them with a little extra hot honey if you’re feeling adventurous. A crisp cucumber salad or coleslaw with a light vinegar dressing also works nicely to balance out the richness of the salmon.

Storage Instructions

Store: Leftover grilled salmon keeps well in the fridge for up to 3 days in an airtight container. I actually love eating it cold the next day on top of a salad or in a grain bowl – the hot honey glaze is just as delicious at room temperature!

Freeze: You can freeze cooked salmon for up to 2 months, though the texture won’t be quite as good as fresh. Let it cool completely, then wrap individual portions tightly in plastic wrap and place in a freezer bag to prevent freezer burn.

Reheat: Gently warm the salmon in a 275°F oven for about 10-15 minutes, or use the microwave on low power in 30-second intervals. Be careful not to overheat it or the salmon can dry out and get tough.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-2000
• Protein: 180-200 g
• Fat: 90-110 g
• Carbohydrates: 55-65 g

Ingredients

For the salmon:

• 2 lb King Salmon fillet (skin-on)
• 3 tbsp Grey Poupon Dijon mustard
• 3 1/2 tbsp salmon seasoning blend
• 1/2 fresh lemon, juiced

For the glaze:

• 1/4 cup honey
• 1/2 tsp crushed red pepper flakes
• 1 tsp apple cider vinegar

Step 1: Prepare the Hot Honey Glaze

• 1/4 cup honey
• 1/2 tsp crushed red pepper flakes
• 1 tsp apple cider vinegar

While your grill preheats, combine the honey, crushed red pepper flakes, and apple cider vinegar in a small saucepan over medium-low heat.

Warm gently for 2-3 minutes, stirring occasionally, until the honey becomes fluid and the flavors begin to meld.

The heat activates the pepper flakes and creates a balanced sweet-spicy glaze.

Set aside but keep warm on the grill’s cooler side once you start cooking.

Step 2: Prep the Salmon and Season

• 2 lb King Salmon fillet
• 3 tbsp Grey Poupon Dijon mustard
• 3 1/2 tbsp salmon seasoning blend
• 1/2 fresh lemon, juiced

Pat the salmon fillet dry with paper towels, then place skin-side down on a cutting board.

In a small bowl, combine the Grey Poupon Dijon mustard with the salmon seasoning blend and lemon juice to create a paste.

Spread this mixture evenly across the entire flesh side of the salmon, making sure to coat it thoroughly.

The mustard acts as both a flavor base and helps the seasoning adhere while the lemon juice adds brightness and helps tenderize the fish.

Step 3: Set Up Grill and Prepare Cedar Plank

Preheat your grill to 450°F with the lid closed.

While it heats, submerge a cedar plank in water for at least 15-20 minutes to prevent burning.

Once the grill reaches temperature, carefully place the wet cedar plank directly on the grill grates over direct heat for 2-3 minutes to allow it to start steaming and release its aromatic oils.

Step 4: Grill Salmon to Medium-Rare

• seasoned salmon fillet from Step 2

Place the seasoned salmon fillet skin-side down on the hot cedar plank, close the grill lid, and cook over direct heat for 12-15 minutes until the thickest part of the fish reaches 130°F on an instant-read thermometer.

The cedar plank insulates the fish from direct flames while infusing subtle wood smoke flavor.

I find that letting the salmon cook undisturbed in this first phase allows the seasoning crust to develop properly without the moisture from opening the lid too often.

Step 5: Apply Hot Honey Glaze and Finish Cooking

• hot honey glaze from Step 1
• salmon from Step 4

Carefully brush the salmon with the hot honey glaze from Step 1, coating the entire flesh surface generously.

Close the lid and continue grilling for another 3-5 minutes until the internal temperature reaches 135°F-140°F, which brings the salmon to a perfect medium.

The honey will caramelize slightly on the grill, creating a beautiful glaze that complements the mustard and spice perfectly.

Step 6: Rest and Serve

• finished salmon from Step 5

Transfer the salmon (still on the cedar plank if desired) to a cutting board and let it rest for 10 minutes before slicing.

This resting period allows the juices to redistribute throughout the fillet, ensuring moist, tender salmon.

I always let my salmon rest because it truly makes a difference in the final texture—rushing to slice guarantees a dry piece of fish.

Simple Grilled Hot Honey Salmon

Delicious Simple Grilled Hot Honey Salmon recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 6 servings

Calories 1850 kcal

Ingredients

  

For the salmon

• 2 lb King Salmon fillet (skin-on)
• 3 tbsp Grey Poupon Dijon mustard
• 3 1/2 tbsp salmon seasoning blend
• 1/2 fresh lemon, juiced

For the glaze

• 1/4 cup honey
• 1/2 tsp crushed red pepper flakes
• 1 tsp apple cider vinegar

Instructions

 

• While your grill preheats, combine the honey, crushed red pepper flakes, and apple cider vinegar in a small saucepan over medium-low heat. Warm gently for 2-3 minutes, stirring occasionally, until the honey becomes fluid and the flavors begin to meld. The heat activates the pepper flakes and creates a balanced sweet-spicy glaze. Set aside but keep warm on the grill's cooler side once you start cooking.
• Pat the salmon fillet dry with paper towels, then place skin-side down on a cutting board. In a small bowl, combine the Grey Poupon Dijon mustard with the salmon seasoning blend and lemon juice to create a paste. Spread this mixture evenly across the entire flesh side of the salmon, making sure to coat it thoroughly. The mustard acts as both a flavor base and helps the seasoning adhere while the lemon juice adds brightness and helps tenderize the fish.
• Preheat your grill to 450°F with the lid closed. While it heats, submerge a cedar plank in water for at least 15-20 minutes to prevent burning. Once the grill reaches temperature, carefully place the wet cedar plank directly on the grill grates over direct heat for 2-3 minutes to allow it to start steaming and release its aromatic oils.
• Place the seasoned salmon fillet skin-side down on the hot cedar plank, close the grill lid, and cook over direct heat for 12-15 minutes until the thickest part of the fish reaches 130°F on an instant-read thermometer. The cedar plank insulates the fish from direct flames while infusing subtle wood smoke flavor. I find that letting the salmon cook undisturbed in this first phase allows the seasoning crust to develop properly without the moisture from opening the lid too often.
• Carefully brush the salmon with the hot honey glaze from Step 1, coating the entire flesh surface generously. Close the lid and continue grilling for another 3-5 minutes until the internal temperature reaches 135°F-140°F, which brings the salmon to a perfect medium. The honey will caramelize slightly on the grill, creating a beautiful glaze that complements the mustard and spice perfectly.
• Transfer the salmon (still on the cedar plank if desired) to a cutting board and let it rest for 10 minutes before slicing. This resting period allows the juices to redistribute throughout the fillet, ensuring moist, tender salmon. I always let my salmon rest because it truly makes a difference in the final texture—rushing to slice guarantees a dry piece of fish.