Description
This Marinated Grilled Salmon is a flavor powerhouse that transforms fresh fish into a restaurant-quality meal right in your own backyard. Soaked in a savory-sweet marinade of soy sauce, honey, and lemon, the salmon develops a rich, caramelized glaze as it grills. With a smoky, charred exterior and a tender, flaky interior, this dish is the ultimate way to enjoy seafood during grilling season.
Ingredients
The Salmon
- 4 salmon fillets (approx. 6 oz each), skin-on preferred
- Olive oil (for grilling)
The Marinade & Glaze
- 1/3 cup (85 ml) low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 garlic cloves, minced
Serving Options
- Fresh parsley, chives, or green onions, finely chopped
- Lemon slices
Instructions
Marinate
In a large zip-top bag, combine the soy sauce, lemon juice, honey, olive oil, and minced garlic. Squish to mix. Add the salmon fillets and massage gently to coat. Seal and refrigerate for 3 to 24 hours (1 hour minimum).
Prep
Remove the salmon from the fridge 30 minutes prior to cooking to bring it to room temperature. Remove fillets from the bag, allowing excess marinade to drip off. Do not discard the marinade.
Make the Glaze
Pour the used marinade into a small saucepan. Simmer over medium-high heat for 3 to 5 minutes until reduced and syrupy. Pour into a small bowl/jug. Reserve half for basting and half for serving.
Preheat BBQ
Brush the grill grates with oil to prevent sticking. Preheat to medium heat (or medium-low for very powerful grills).
Grill Side 1
Drizzle the salmon lightly with oil. Place onto the grill flesh-side down (skin-side up). Cook for 3 minutes or until golden and the fish releases easily from the grates.
Flip and Baste
Carefully flip the salmon over using tongs. Brush the flesh generously with the reduced glaze. Close the grill lid.
Grill Side 2
Cook for 3–4 minutes, basting one more time halfway through. The fish is done when it reaches an internal temperature of 120°F (medium-rare) or 130°F (medium).
Serve
Transfer to a plate. Drizzle with the remaining reserved glaze. Garnish with fresh herbs and lemon slices.
Notes
Safety First: You must boil the used marinade for several minutes to kill any bacteria from the raw fish. Once boiled and reduced, it transforms into a safe, sticky, delicious glaze.
Skin-On is Best: The skin acts as a heat shield. By flipping to the skin side for the second half of cooking, you protect the delicate meat from drying out while the glaze caramelizes.
Clean Grates: The number one reason fish sticks is a dirty grill. Clean your grates well and oil them right before adding the fish.
Oven Option: If you don’t have a grill, bake at 400°F (200°C) for 12–15 minutes. Brush with the reduced glaze halfway through cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner / Main Course
- Method: Grilling
- Cuisine: American / Asian-Fusion
Nutrition
- Serving Size: 1 Fillet
- Calories: 380
- Sugar: 12g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 95mg
Keywords: grilled salmon marinade, soy honey salmon, bbq fish recipes, healthy summer dinner, glazed salmon, easy seafood recipes, grilled fish