Honey Mustard Salmon

Honey Mustard Salmon.jpg

Honey Mustard Salmon 

3 tbsp melted honey (or maple syrup)

2 tbsp SMAK DAB Mustard (any flavour will do!)

1 tbsp lemon juice 

2 cloves of garlic, finely grated or minced

¼ tsp smoked paprika

¼ tsp kosher salt 

¼ tsp freshly ground black pepper 

2-3 lb side of salmon or trout, boneless, skin on  

1 cedar plank, soaked for 2-4 hours (see alternate cooking methods below)


Combine the honey, mustard, lemon juice, garlic, paprika, salt and pepper in a bowl. 

Preheat your BBQ to medium heat. Lay down the soaked plank, place the fish, and pour over the sauce. Close the lid and cook for 20-25 minutes, checking periodically. Cook until the fish is opaque and firm, but not dry in the thickest parts. Remove and serve the fish on the cedar plank. 

Alternate cooking methods: 

BBQ using foil- Simply use a large piece of foil and spray lightly spray with non-stick. Fold the sides of the aluminum foil up and over the top of the salmon until it’s completely sealed.  If your sheet of foil is not large enough, just place a second sheet on top and fold the edges so it forms a sealed packet. Grill on medium heat for 12-14 minutes, or until the thickest part of the salmon is almost cooked through. Pull back the foil (be careful here!) and cook open for another 2-3 minutes to finish the cooking. Remove from the grill and serve immediately.

Cooking in the oven- Preheat the oven to 375°F. Line a baking sheet with foil and mist with non-stick. Place the salmon on the baking sheet and pour over the sauce. Bake 14-16 minutes, or until the salmon is almost cooked through in the thickest part. Turn your oven to broil, and broil for 2-3 minutes. Remove from the oven and serve immediately.