Slickrock Salmon
--Hansen Approved

2 Tbsp. fresh lemon juice
2 Tbsp. dijon mustard
2 Tbsp. honey
1 tsp. finely grated lemon zest
4 (5-ounce) salmon fillets
salt and pepper

Combine lemon juice, dijon, honey and lemon zest in a shallow dish and whisk together. Season both sides of salmon fillets with salt and pepper and place in the dish. Coat the salmon in the glaze and marinate 2 hours.

Wrap each fillet in 2 layers of tin foil. Drizzle marinate over the salmon and wrap up tightly. Refrigerate for up to 3 hours.

When ready to cook, place on a 400-degree grill and cook for 20 minutes, flipping once.

Enjoy with great friends on the slickrock in Moab!