Gegrillter Lachs mit Honig-Senf-Glasur
This recipe combines succulent salmon with a sweet and spicy honey and mustard glaze that gives the fish a special flavour. Grilled to perfection and served with an elegant Pinot Blanc, the result is a harmonious interplay of flavours that will delight fish lovers.
Ideal wine accompaniment: Pinot Blanc
Pinot Blanc, also known as Pinot Blanc, is characterised by its fine fruitiness and elegant acidity. Its aromas of green apple, pear and citrus fruit harmonise perfectly with the delicate flavour of salmon and the sweet and spicy honey-mustard glaze. The subtle acidity of the Pinot Blanc balances out the sweetness of the honey, while its freshness emphasises the mustard note. A Pinot Blanc from the Palatinate or Alsace is an excellent choice for this dish.
Further wine recommendations:
Chardonnay (France, Bourgogne AOC) A medium-bodied Chardonnay from Burgundy offers fine notes of ripe pears, citrus, a little butter and a subtle woody vanilla – depending on the ageing process. This richness wonderfully complements the creamy texture of the salmon and captures the sweetness of the honey in the flavour. The gentle woody note reflects the grill roast flavours, while the moderate acidity adds structure. Chardonnays from Meursault or Montagny are particularly suitable, as they are not too overpowering and retain elegance.
Sauvignon Blanc (New Zealand, Marlborough) This Sauvignon Blanc brings a striking freshness and lively flavour into play: gooseberry, citrus fruits, green peppers and fresh herbs dominate the bouquet. The crisp acidity provides a clear contrast to the sweet and spicy glaze and emphasises the mustard note in the dish. The minerality acts as an aromatic ‘freshness kick’ and prolongs the flavour experience. Particularly suitable for summer barbecues, where the wine can also be enjoyed on its own.
Riesling (Germany, Mosel QbA) A finely tart Riesling from the Mosel combines lightness with depth: ripe stone fruits such as peach and apricot, combined with citrus freshness and fine slate minerality. The residual sweetness of the Riesling is a natural partner to the honey component without overpowering the dish. At the same time, the racy acidity emphasises the freshness of the fish and plays a piquant countermelody with the mustard. Ideal if you want the pairing to be a little more playful, but still precise.
Grüner Veltliner (Austria, Wachau DAC) A Grüner Veltliner from the Wachau impresses with its typical spiciness (white pepper), crisp acidity and flavours of apple, citrus and some stone fruit. Its slightly earthy, herbal finish is particularly exciting and combines wonderfully with the slightly mustard-accentuated salmon flavour. The acidity provides freshness and elegance, while the fruit and spice emphasise the interplay of glaze and grill. An excellent food companion that combines structure with lightness.
Viognier (France, Condrieu AOC) Viognier from Condrieu (northern Rhône) is an aromatic white wine with a full body and notes of apricot, peach, orange blossom and nutmeg. Its moderate acidity and creamy texture make it an excellent accompaniment to fatty fish such as salmon, especially in combination with sweet and spicy glazes. The aromatic depth of the Viognier reflects the glaze and combines with the fish to create an opulent, almost silky whole. For connoisseurs who love intense white wines.
The recipe:
Gegrillter Lachs mit Honig-Senf-Glasur
Kochutensilien
- 1 Grill oder Grillpfanne
- 1 Pinsel zum Bestreichen
- 1 Schüssel für die Marinade
- 1 Zange zum Wenden
Zutaten
Für den Lachs:
- 2 Lachsfilets je ca. 150 g
- Salz und Pfeffer nach Geschmack
Für die Honig-Senf-Glasur:
- 2 EL Honig
- 1 EL Dijon-Senf
- 1 TL Sojasauce
- 1 TL Zitronensaft
Zubereitung
Vorbereitung:
- Lachsfilets mit Salz und Pfeffer würzen.
- Für die Glasur Honig, Dijon-Senf, Sojasauce und Zitronensaft in einer Schüssel verrühren.
Grillen:
- Grill auf mittlere Hitze vorheizen.
- Lachsfilets mit der Hautseite nach unten auf den Grill legen und ca. 4–5 Minuten grillen.
- Filets wenden, mit der Honig-Senf-Glasur bestreichen und weitere 3–4 Minuten grillen, bis der Lachs durchgegart ist.
- Lachs vom Grill nehmen, kurz ruhen lassen und servieren.
Empfohlene Beilagen:
- Gegrilltes Gemüse (z. B. Spargel, Zucchini, Paprika): bringt Frische und leichte Röstaromen, die perfekt mit dem Lachs und der süß-scharfen Glasur harmonieren.
- Wildreis oder Couscous: milde, körnige Beilagen, die Sauce und Glasur wunderbar aufnehmen und dem Gericht Substanz verleihen.
- Frischer Feldsalat mit Zitronen-Vinaigrette: sorgt für Leichtigkeit und einen säuerlich-frischen Gegenpart zum süßlichen Hauptgericht.
