• 4 salmon filets (about 6 ounces each)
  • Salt and pepper
  • Smoked paprika, for sprinkling
  • Vegetable oil for the grill and asparagus
For the glaze
  • 6 tablespoons soy sauce
  • 6 tablespoons honey
  • 5 tablespoons lemon juice
  • 2 tablespoons grated ginger
  • 6 teaspoons Dijon mustard
  • 3 tablespoons stock (chicken, beef or veggie)
  • 3 teaspoons sesame oil
  • 3 teaspoons olive oil
  • 1 teaspoon red pepper flakes


Serves: 4-6 servings


Preheat grill or grill pan to medium-high.

Season salmon with salt, pepper and smoked paprika. Grill until brown and cooked through, about 5-7 minutes per side depending on thickness.

When the salmon is halfway done, toss the asparagus in a tablespoon of oil and season with salt and ground black pepper. Grill until brown and cooked through, about 3 minutes.

While the salmon is cooking, in a small sauce pan over medium-high heat, add all of the glaze ingredients and reduce until thickened, stirring occasionally.

Serve the salmon filets topped with the honey-soy glaze and grilled asparagus alongside.