In a medium bowl, mix together ¾ teaspoon paprika, ¾ teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon salt, and ½ teaspoon freshly cracked pepper. Add in 2 teaspoons of lemon zest to brighten the spices.

In another small bowl, whisk together 1½ tablespoons of Grey Poupon mustard, 1½ tablespoons of honey, and 1½ teaspoons of lemon juice until smooth and glossy.

Pat the salmon fillet dry with paper towels. Drizzle 2 tablespoons of olive oil over the salmon, rubbing it all over. Sprinkle the spice rub evenly on both sides, pressing it gently into the flesh. Let marinate for 10-15 minutes.

Preheat the grill to medium-high heat, aiming for 350°F to 400°F. Oil the grates using a paper towel dipped in oil and held with tongs.

Place the salmon skin-side up on the preheated grill. Close the lid and cook for about 4-5 minutes until a crust forms.

Gently flip the salmon using a spatula. Brush the glaze over the top and cook for an additional 3-4 minutes until opaque and flakes easily.

Transfer the salmon to a serving plate. Garnish with parsley, lemon zest, and dill.