Fire-Roasted Glazed Salmon

Fire-Roasted Glazed Salmon


(0 votes) 0 0

A salmon fillet has been coated in a sweet and spicy glaze of honey and Dijon mustard, and fire-roasted to flaky perfection. We suggest serving with lemon wedges so you can add a squeeze of their tart juice to the fillet's medley of flavors.

Shared by

Time needed

1 hour preparation + 8-12 min cooking

Serving Size / Yield

4-6 servings


  • 1 4 lb. Boneless Skinless Salmon Fillet
  • 1 C. White Wine Vinegar
  • 1/2 C. Lemon Juice
  • 3 sprigs Fresh Rosemary
  • 1 C. Honey
  • 1/4 C. Dijon Mustard

Our Readers Also Loved


Place salmon fillet on bottom of a large glass baking dish. In a small bowl, mix together the vinegar and lemon juice. Pour mixture over salmon. Top salmon with rosemary. Cover dish with plastic wrap and refrigerate for 1 hour, flipping salmon over halfway through.
Meanwhile, in a medium saucepan, mix together honey and mustard. Heat and continuously stir sauce until bubbling, then set aside.
Place rosemary sprigs from marinade onto a grill set to medium-high heat, and place fillet atop rosemary. Baste the top of the salmon with the honey-mustard glaze. After 3 minutes, flip over the fillet and drizzle with glaze. Continue flipping and glazing the salmon every 3 minutes until salmon is cooked through and a meat thermometer inserted into the center of the fillet registers 145 degrees.

Around The Web