Honey-Garlic Grilled Salmon
This honey-garlic grilled salmon is quick, flavorful, and perfect for busy weeknights or summer cookouts, with a deliciously sticky and savory marinade.
Ingredients
For the Marinade
- 1/4 cup olive oil (or light neutral oil)
- 2 tablespoons soy sauce (low-sodium preferred) substitute tamari or coconut aminos for gluten-free
- 2 tablespoons lemon juice (fresh is best)
- 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
- 1 tablespoon honey (maple syrup can be used if vegan)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (adjust depending on soy sauce)
- Fresh herbs (optional: dill or parsley)
For the Salmon
- 4 pieces salmon fillets (about 6 oz each), skin-on or skinless
Instructions
Preparation
- In a bowl whisk olive oil, soy sauce, lemon juice, minced garlic, honey, Dijon, black pepper, and salt until slightly emulsified.
- Put fillets in a resealable bag or shallow dish. Pour marinade over the fish, seal or cover, and refrigerate for 30 minutes to 2 hours.
- Preheat the grill to medium-high (about 400–450°F). Clean and oil the grates thoroughly.
Grilling
- Remove and discard the used marinade. Pat the salmon fillets dry if they're very wet.
- Place fillets skin-side down if they have skin. Grill 4–6 minutes per side depending on thickness.
- For moist salmon, aim for an internal temperature of 125–130°F; for fully cooked, heat to 145°F.
Finishing Touches
- Let the salmon rest for 3–5 minutes before serving. Garnish with chopped dill or parsley if desired.
Notes
If your soy sauce is salty, reduce or omit the added salt. For a smokier profile, use smoked paprika or liquid smoke. Never reuse marinade that touched raw fish unless boiled first.