Grilled Salmon with Honey Mustard Sauce


  • 1/2 cup Dijon mustard
  • 1/4 cup whole-grain mustard
  • 1/3 cup honey
  • 1/4 cup horseradish, drained
  • 1/4 cup fresh mint, finely chopped
  • salt & pepper to taste
  • 3 pound salmon fillet, skin on
  • 3 tablespoons canola oil
  • 2 bunches watercress, chopped
  • 1 medium red onion, halved, thinly sliced
  • 1/4 cup sherry wine vinegar
  • 1/4 cup olive oil


  • Mustard Sauce: Whisk together mustards, honey, horseradish. Add the chopped mint at the last minute before serving.
  • Brush the salmon with canola, s/p. Place salmon on grill, (or on soaked cedar plank) skin side down, grilling until brown and slightly charred (cedar plank for 30-40 minutes, or less depending on thickness), over indirect heat. Put lid down on grill.
  • Mix the watercress and onion. Add vinegar and oil, s/p and toss. Place salad on plates. Top each with salmon, cut away from the skin. And top with the mustard sauce (having added the mint just before serving).


  • SOURCE: Adapted from Bobby Flay