Introduction

This marinated grilled salmon recipe delivers a perfect balance of sweet and savory flavors with a tangy honey-soy marinade. Ideal for a quick weeknight dinner or a weekend barbecue, the salmon remains moist and tender with a deliciously caramelized finish.

The image shows two pieces of cooked salmon on a white plate with a white marbled texture beneath. Each salmon piece has a golden brown, slightly charred surface with a shiny glaze of sauce giving them a rich and moist look. The top salmon piece is topped with a thin slice of lemon, and there are additional lemon wedges placed around the fish, adding bright yellow contrast. Small bits of green herbs are sprinkled on the salmon, adding a fresh touch to the warm, glazed fish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 salmon fillets (150-180g / 5-6oz each, skin on preferred)
Olive oil (for cooking and drizzling)

1/3 cup (85 ml) low sodium soy sauce
2 tbsp lemon juice

3 tbsp honey
2 tbsp olive oil

2 garlic cloves, minced
Parsley, chives, or green onion, finely chopped
Lemon slices (for garnish)

Instructions

Step 1: In a ziplock bag, combine soy sauce, lemon juice, honey, olive oil, and minced garlic to create the marinade.
Step 2: Add the salmon fillets to the bag, seal, and gently massage to coat the fish evenly. Refrigerate and marinate for at least 1 hour, up to 24 hours for deeper flavor.
Step 3: Remove salmon from the refrigerator 30 minutes before cooking to bring to room temperature.

Step 4: Take the salmon out of the marinade and place on a plate, allowing the excess marinade to drain off.
Step 5: Pour the remaining marinade into a small saucepan. Simmer over medium-high heat for 3 to 5 minutes until it thickens into a syrupy sauce. Pour this into a bowl or jug—reserve some for basting and some for serving.
Step 6: Preheat your barbecue grill to medium heat and brush the grates with olive oil to prevent sticking.

Step 7: Drizzle olive oil over the salmon fillets. Place them on the grill flesh side down (skin side up).
Step 8: Grill for about 3 minutes or until the flesh side is golden, then carefully turn the fillets using tongs.
Step 9: Brush the flesh with the prepared sauce and close the barbecue lid.

Step 10: Grill for an additional 3 to 4 minutes, basting once halfway through, until the salmon reaches an internal temperature of 50°C (120°F) for medium-rare or 55°C (130°F) for medium doneness.
Step 11: Remove the salmon from the grill and serve immediately with the remaining sauce and lemon slices. Garnish with chopped parsley, chives, or green onions.

Tips & Variations

For a smoky flavor, add a small amount of smoked paprika or chipotle powder to the marinade.

If you prefer, you can oven-bake the salmon at 200°C (400°F) for 10-12 minutes instead of grilling.
Use fresh herbs like dill or basil if parsley, chives, or green onion are unavailable.
Marinate the salmon for at least 1 hour but no more than 24 hours to avoid overpowering the delicate fish texture.

Storage

Store leftover grilled salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low-temperature oven or enjoy cold in salads. Avoid microwaving to prevent drying out the salmon.

How to Serve

The image shows two grilled salmon fillets with a shiny, dark brown glaze on top, giving a slightly caramelized look with small specks of herbs scattered over them. The salmon is placed in a shallow pool of sauce with a rich, glossy texture and deep brown color. Around the fillets, there are three lemon wedges with bright yellow rinds and pale juicy flesh that add a fresh touch. All the food is arranged on a white plate set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to fully thaw the salmon in the refrigerator before marinating to ensure even flavor absorption and proper cooking.

What if I don’t have a barbecue grill?

You can cook the salmon on a grill pan or bake it in the oven. Adjust cooking times to achieve the same internal temperature and finish with the syrupy sauce for flavor.