Imagine a dish that transforms an ordinary dinner into an extraordinary culinary experience - a perfectly grilled salmon with a tantalizing chile honey mustard sauce that promises to elevate your home cooking game. This recipe isn't just another seafood dish; it's a symphony of flavors that combines the rich, buttery texture of salmon with a bold, sweet, and slightly spicy sauce that will have everyone at your table begging for seconds. Whether you're a seasoned home chef or a cooking novice, this recipe guarantees a restaurant-worthy meal that's surprisingly simple to prepare.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1 bunch asparagus, trimmed
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Begin by preparing the ingredients. Rinse the salmon fillets under cold water and pat them dry with paper towels. Trim the tough ends off the asparagus and set them aside.
- In a small bowl, combine the honey, Dijon mustard, chili powder, salt, and pepper. Whisk the ingredients together until they are well blended and form a smooth sauce.
- Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat on the stovetop.
- While the grill is heating, toss the asparagus with olive oil, salt, and pepper in a mixing bowl until they are evenly coated.
- Once the grill is ready, place the salmon fillets skin-side down on the grill. Brush the tops of the fillets generously with the chile honey mustard sauce.
- Grill the salmon for about 5-6 minutes on the first side, then carefully flip the fillets using a spatula. Brush more of the sauce on the other side of the salmon.
- Continue grilling the salmon for another 4-5 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- While the salmon is grilling, place the asparagus on the grill. Grill the asparagus for about 4-5 minutes, turning occasionally until they are tender and slightly charred.
- Once both the salmon and asparagus are cooked, remove them from the grill. Let the salmon rest for a couple of minutes before serving.
- To serve, place a portion of grilled asparagus on each plate and top with a salmon fillet. Drizzle any remaining chile honey mustard sauce over the salmon for added flavor.
- Enjoy your grilled salmon in chile honey mustard sauce served over asparagus!
Tips
- Always pat your salmon fillets dry before grilling to ensure a beautiful, crispy exterior.
- Use a meat thermometer to check the internal temperature - 145°F is the perfect doneness for salmon.
- Don't overcrowd the grill; give each piece of salmon and asparagus enough space to cook evenly.
- Let the salmon rest for 2-3 minutes after grilling to help retain its moisture and juiciness.
- For extra flavor, consider marinating the salmon in the chile honey mustard sauce for 30 minutes before grilling.
- If you don't have a grill, this recipe works equally well in a grill pan or under the broiler.
- Choose fresh, high-quality salmon for the best taste and texture.
Nutrition Facts
Calories: 318kcal
Carbohydrates: 11g
Protein: 35g
Fat: 14g
Saturated Fat: g
Cholesterol: 100mg
