I love really good salmon! My friends from Salmon & Sable sent me a ton of really delicious freshly caught sockeye salmon from Alaska that I just had to cook over fire. We baked this guy in the fire, on my Breeo Outpost, lathered with a honey mustard and chili style sauce. It is sweet, spicy and a little tangy for this amazing Honey Mustard and Chili Baked Salmon recipe! Fun fact, we do a very similar recipe in my new cookbook Food by Fire. If you love some delicious and unique recipes cooked over the flames, then pre-order my book on Amazon asap!!!! Try this recipe on your grill, smoker or even at the campsite.
About the Honey Mustard and Chili Sauce
I have always loved the flavor of honey mustard. It is delicious on chicken, fried foods and all kinds of other grilling delicacies. The one thing I have never tried it on is salmon. That is how I started the process of developing this Honey Mustard and Chili Baked Salmon recipe.
I have seen other people try Honey Mustard Salmon before, so I decided to give it a whirl but not without some Derek Wolf tweaks. We added some more sweetness in the form of Mirin. This a sake based sauce that is rich and sweet with a little tanginess right at the end. Next, we added my Honey Mustard IPA Seasoning because it fits so perfectly. If you don’t have this rub, then grab some or just add a little more honey & dijon mustard. Combine all that with my new obsession of Chili Paste for a nice kick, and we have this Honey Mustard and Chili Baked Salmon recipe.
Setting up the Fire Right
The biggest key to this recipe is setting up the fire right. If you are using a grill, smoker or even an oven, then it is pretty straightforward. Place the salmon into aluminum foil and then bake indirectly over the fire for 10-14 minutes until it is done. You can even forgo the aluminum foil for a more smokiness finish on the fish.
If you have a campfire, then this Honey Mustard and Chili Baked Salmon becomes more difficult. I chose to try cooking it in the open fire pit because it’s delicious and because I use this style of cooking in my new cookbook: Food by Fire!
With a campfire, you need to preheat the pit until it is nice and hot. Once the fire is around 400F, push it apart and place the burning logs on to a grill grate that you can add over the fire pit. You will place the salmon underneath the grill grate on the pit. This will bake the salmon from the top down with the burning logs and the bottom up with the warm ground. All around, it takes the same amount of time as a grill or smoker as long as you wrapped your foil tightly.
Let’s dive into this Honey Mustard and Chili Baked Salmon
This Honey Mustard and Chili Baked Salmon is delicious and a must try! Grab the Honey Mustard IPA Season and pre-order my new cookbook Food by Fire. This recipe will make you want to try some more. Cheers!
Honey Mustard and Chili Baked Salmon
- 1 Whole Side of Salmon preferably from Salmon & Sable
- 4 Lemons sliced
- Finely Chopped Parsley for garnish
Honey Mustard and Chili Sauce:
- 2.5 tbsp of Dijon Mustard
- 2.5 tbsp of Honey
- 1 tbsp of Honey Mustard IPA Rub optional
- 4 Garlic Cloves minced
- 1 tbsp of Mirin
- 1 tbsp of Chili Paste
- 1 tsp of Sweet Paprika
- 1 tsp of Sea Salt
- 2 tsp of Canola Oil
- In a bowl, mix together the ingredients for the Honey Mustard and Chili Sauce. Lay out two to three sheets of aluminum foil and lay a bed of lemon slices down that will cover the surface area of your side of salmon. Lay the salmon down onto the bed of lemon slices and cover with the sauce. Neatly fold the aluminum foil so that it is tight over the salmon.
- Preheat your fire to a medium-high temperature (around 350F). If you are using a grill or a smoker, prepare the salmon to be placed indirectly from the heat. If you are using an open fire pit, push all the coals to the side and add a grill grate over the spot. Add the burning logs and coals onto the grill grate so that the salmon will cook from the top down with the burning wood and the bottom up with the warm ground.
- Once the fire is ready for the salmon, add the salmon indirectly to cook for about 12-14 minutes until it reaches about 120F for wild salmon or 125-130F for farm raised salmon. When done, pull off and open foil to let salmon cool and to stop the cooking process.
- Top the salmon with chopped parsley and enjoy!