Description
This marinated grilled salmon recipe combines the rich flavors of soy sauce, honey, and garlic with fresh herbs to create a deliciously moist and flavorful salmon. Perfect for summer barbecues or any meal where you want to impress with perfectly cooked, tender fish that’s slightly caramelized on the outside and juicy on the inside.
Ingredients
Scale
Salmon
- 4 salmon fillets, skin on (150-180g / 5-6oz each)
Marinade
- 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 (amount to taste)
Other
- Olive oil, for cooking and brushing the grill
- Lemon slices, for garnish and serving
Instructions
- Prepare the Marinade: In a ziplock bag, combine the soy sauce, lemon juice, honey, olive oil, minced garlic, and finely chopped herbs. Mix well to blend all ingredients thoroughly.
- Marinate the Salmon: Add the salmon fillets to the marinade bag, then massage gently to ensure each piece is well coated. Seal the bag and refrigerate for a minimum of 1 hour, up to 24 hours for deeper flavor. For optimal flavor, remove the salmon from the fridge about 30 minutes before cooking to allow it to come to room temperature.
- Prepare for Grilling: Remove the salmon from the marinade, letting excess marinade drip off, and place the fillets on a plate. Reserve the remaining marinade for making the basting sauce.
- Make the Basting Sauce: Pour the reserved marinade into a small saucepan and simmer over medium-high heat for 3-5 minutes until it reduces and thickens to a syrupy consistency. Pour the reduced sauce into a bowl or jug; some will be used for basting while grilling, and some for serving.
- Preheat the Grill: Brush the BBQ grill grates with olive oil to prevent sticking. Preheat the grill to medium heat; use medium-low if your BBQ tends to run hot.
- Grill the Salmon – First Side: Drizzle the salmon fillets with olive oil. Place them flesh side down on the grill with the skin side facing up. Cook for about 3 minutes or until the salmon is golden and has grill marks.
- Flip and Baste: Using tongs, carefully turn the fillets over. Immediately brush the flesh side with the prepared basting sauce and close the BBQ lid.
- Grill the Salmon – Second Side: Cook for another 3-4 minutes, basting halfway through with more sauce. Cook until the salmon reaches an internal temperature of 50°C (120°F) for medium-rare or 55°C (130°F) for medium doneness.
- Serve: Transfer the grilled salmon to a serving plate and drizzle with the remaining sauce. Garnish with lemon slices and additional fresh herbs if desired. Serve immediately for best flavor and texture.
Notes
- Marinating for longer (up to 24 hours) deepens the flavor and tenderizes the salmon more.
- Allowing salmon to sit at room temperature before grilling ensures even cooking.
- If you do not have a BBQ, a grill pan on the stovetop can be used instead with similar results.
- Make sure to oil the grill grates well to prevent sticking and tearing of the salmon skin.
- Use a meat thermometer to check internal temperature for perfectly cooked salmon.
- Leftover sauce can be kept refrigerated for a day but do not reuse marinade that has touched raw fish without cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Keywords: marinated salmon, grilled salmon, BBQ salmon, honey soy salmon, healthy salmon recipe, summer grilling, seafood main course
