Honey-Mustard Glazed Salmon with Charred Asparagus

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender salmon fillets glazed with a sweet and tangy honey-mustard sauce, paired with smoky, charred asparagus for a light and flavorful Father’s Day entrée. This Mediterranean-inspired grilling recipe, ready in about 25 minutes, pairs salmon fillets, Dijon mustard, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 400 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat grill to medium heat (about 375°F). In a small bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp fresh lemon juice, and 1 minced garlic clove to create the glaze.
  2. Step 2: Brush 4 salmon fillets evenly with 1 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Place salmon skin-side down on the grill and cook for 4 minutes. Flip fillets and brush generously with honey-mustard glaze. Grill for another 3-4 minutes until salmon is opaque and flakes easily with a fork.
  4. Step 4: While salmon cooks, toss 1 lb trimmed asparagus spears with remaining 1 tbsp olive oil and 1 minced garlic clove. Grill asparagus alongside salmon for 6-8 minutes, turning occasionally, until tender and lightly charred.
  5. Step 5: Serve glazed salmon fillets atop charred asparagus, spooning any extra glaze over the top.

Related recipes