Honey Lemon Salmon with Mustard Seed

By Chef John Placko



  • 1 kg Salmon fillet, skin-on
  • 2 bags Higgins & Burke Naturals™ Honey Lemon tea bags, contents ground into a powder (with coffee grinder or mortar and pestle)
  • 1 tbsp (15 mL) whole grain mustard
  • 1/2 tsp (2 mL) cracked black pepper
  • 1/2 tsp (2 mL) salt
  • 1 tbsp (15 mL) olive oil

Makes 8-10 portions

Prep time: 5 minutes

Cook time: 20 minutes


  1. Combine all spices, tea and oil ingredients in a mixing bowl. Mix well.
  2. Spread evenly over the top of the salmon fillet (not the skin side).
  3. Heat barbecue to 350⁰F (175⁰C).
  4. Place skin side down on barbecue.
  5. Allow to cook through 15-20 minutes, until desired cook-through (do not flip).
  6. Serve and enjoy.

Note: Add 1 tsp (5 mL) chopped dill or parsley to the mix if desired.

Nutritional Information