Honey Mustard Wild Sockeye Salmon
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Wild sockeye salmon brushed with a tangy honey mustard glaze, is the ultimate light, healthy summer meal. Whether you bake it in the oven or grill it, this easy 20-minute fish recipe is a must-make!
When it’s 112°F. in the shade (hello, Oregon!) you need simple, light and healthy meals that come together in a snap! This is when wild caught salmon recipes are a must-make.
Whether it’s pineapple salmon grilled to perfection, crispy pan seared salmon, or you learn how to grill salmon in foil, there’s nothing quite as delicious as a moist and flaky fish filet.
Wild Sockeye Salmon vs. Pink Salmon
Wild sockeye salmon comes from the northern Pacific Ocean and its surrounding rivers. At the store, it is sometimes labeled as red salmon, or blue back salmon.
If you’re lucky enough to find Alaskan Copper River salmon, stock up, because its flavor is like no other! Costco sells it once in a while; mostly around major holidays.
Sockeye is a little bit different from traditional pink salmon. Deep red in color, the flesh is fattier and richer in flavor. Because it isn’t farmed, wild sockeye typically has fewer calories and is higher in heart-healthy omega-3 fats as well.
While the coveted Copper River Salmon was nowhere to be found I was able to pick up some fresh wild caught salmon for this quick dinner. A little olive oil, salt and pepper, a quick grill on each side, and then a basting of honey, mustard glaze with dried mint and horseradish to pep it up a bit. It’s the combination of flavors here that make it so special.
Tips for baking or grilling fish
- Bring the fish to room temperature.
Like beef sirloin steak, salmon steak is tastier when it’s moist inside. One of the best ways to trap moisture inside of your wild sockeye salmon is to create a sear on the outside. The best way to create that sear is to bring the fish to room temperature before you cook it.
- Remove excess moisture.
Use a paper towel to pat the fish before you add any seasoning. Removing any water from the outside of the filet is a key to creating a nice sear.
- Cook salmon skin side down against the grill grates.
Once it’s placed on the grill, leave the fish alone. If you flip the filet before a crust forms, the skin will tear. Wait for the fish to loosen itself from the grill and then gently flip it over. It’s much easier to do this with a large fish spatula.
- Broil if necessary.
If you’re baking the salmon, or even if you grill it but want a bit more browning on top, place the fish on a sheet pan under the broiler during the last minute or two of the cooking time.
What to serve with wild sockeye salmon
A light, healthy fish recipe like honey mustard salmon pairs really well with light summer vegetables and whole grains like quinoa or bulgur.Â
A simple garden salad is always great, or you could serve Brussels sprouts or sauteed carrots.
Another idea is to spoon some of the honey mustard glaze over the vegetables. It’s fantastic on blanched asparagus!
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This recipe first appeared on Kevin Is Cooking back in Jul 12, 2013 and has since been updated with new photos and nutritional information.
Honey Mustard Wild Sockeye Salmon
Ingredients
- 2 lb wild sockeye salmon filet skin on, 1" thick (See Note 1)
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/2 tsp ground black pepper
Glaze
- 1 tbsp Dijon mustard
- 1 tsp horseradish sauce
- 1 tbsp honey
- 1 tsp dried mint
Instructions
- Turn the grill to medium-high and preheat to 450°F.
- In a small bowl, whisk together the honey mustard glaze ingredients and set aside.
- Rinse the salmon fillet and pat dry with paper towel. Brush olive oil over the salmon on both sides – keeping skin on. Season with salt and pepper.
- When grill is hot, place fillet skin side down, and grill for 3 to 4 minutes on high so skin becomes golden brown and crispy. Carefully flip salmon over, keeping skin intact, and cook another 3 minutes (See Note 1). IF grill is unavailable, try my Baked Honey Mustard version with instructions (See Note 2).
- Remove from the grill, brush with glaze and let rest for 2 minutes. Serve immediately.
Video
Notes
- Allow salmon to come to room temperature before grilling, this will cut down on grilling time. If salmon filet is over 1 1/2″ thick, add another minute of cook time to each side.
- Honey Mustard Baked Salmon recipe version.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
We always keep lots of salmon in the freezer and it’s one of our favorite ways to create quick dinner. So I’m happy to learn another easy and delicious recipe for salmon. LOVE your photography Kevin. Great work 🙂
Thank you so much Maggie. I love salmon and it’s is a great fish to grill or steam. One of our go to fish at Costco or any fish market.
Honey and mustard – what a great pairing for salmon. And the barley – another great choice. Well done!
Thanks Jeff. I need to counter some of the other recipes here with some clean, healthy feeding 😉
This one does just that with lots of flavor!
This looks beyond delicious, Kevin. And I’m so excited because Keith’s dad is coming to visit and he happens to love salmon and honey mustard – I always make honey mustard salad dressing for him when he’s here. I can’t wait to surprise him with this – he’ll go nuts over it!!
The best part is it’s so simple and done in no time. But don’t tell your father-in-law that! Thank you!
I have been on a salmon kick recently. In fact I have some in the fridge that I wasn’t quite sure what I was going to do with, thanks for this fabulous recipe, Kevin! The only thing I need is the horseradish (which btw, love the addition of).
You bet Kathleen. Well then this is just in time for you guys! Now off to the market and get that horseradish, this will be a new favorite. 🙂
A certain winner. Good grill tips too. GREG
Thanks so much Greg, works every time!
Wow Kevin this looks amazing! I love salmon and we eat it a lot so I will be giving this a go.
Hi there Lucy, this is a killer and super easy one that delivers each time. Enjoy and thanks for stopping by!
BTW, that brownie round up you recently posted was off the hook amazing, too many good things to choose from. 🙂
Funny enough we just grilled some salmon the other night. It turned out well, but I’m totally wanting to try this honey mustard version now. And that bit of horseradish? Fun! And thanks for the tip about Copper River salmon…can’t say I’ve heard of it, but I will totally file that away in the dark reaches of my brain in case I stumble across it one day. Sounds delicious!
For this one it doesn’t get any easier and it comes out crispy on the skin a nice char on top with moist salmon inside. The basting sauce is a kicker and a must. Hope you give it a try David.
Hey Kevin! Yay another salmon recipe! I have not seen the salmon you mention here, but I do get wild caught frozen salmon at my local store which is quite good. I love the combination of honey mustard and the addition of horseradish kicks it up nicely! If only good fresh asparagus was available… 🙂
Thanks so much Dorothy! The dried mint in this is my favorite. I’ve made with fresh and it doesn’t have the same profile. This combination is so good and FAST to make. How are things with you and Gary? How goes that garden?
My mouth is watering right now, Kevin! This looks so good and your pics are spot on! And you’ve been really descriptive with your instructions. Love it!
That horseradish in there is perfect too! I really enjoy salmon and can’t wait to give this one a try 🙂 . Pinned, of course!
Thanks so much Dawn. Just let that skin get crispy and then turn it. I see people all the time poking and lifting, turning and BAM, broken into pieces. No bueno. Plus, it’s so easy to just peel that skin off after and under is super moist. That easy basting sauce just melts from the heat of the grilled salmon… so good!
Where did you buy the dry mint from?
Most supermarkets in the U.S. have it in the spice aisle, Middle Eastern markets or buy online via Amazon. I sometimes dry it myself when I get too much fresh mint. Just leave it in direct sunlight until dried and crumble. Your hands will smell lovely . 😉
Thank you!
Thanks for stopping by Tanikki!