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Glazed Grilled Salmon Recipe

Glazed Grilled Salmon Recipe

Try this Glazed Grilled Salmon Recipe. It is the best way to enjoy a fresh salmon fillet that is charred over an open flame and coated in a sticky, golden sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 4
Calories 380 kcal

Ingredients
  

  • 4 salmon fillets about 6 ounces each, skin-on.
  • 2 tablespoons of olive oil.
  • 1/2 teaspoon of salt.
  • 1/4 teaspoon of black pepper.
  • For the Glaze:
  • 1/4 cup of honey or brown sugar.
  • 2 tablespoons of soy sauce.
  • 1 tablespoon of fresh lemon juice.
  • 1 clove of garlic minced.
  • 1/2 teaspoon of fresh ginger grated.

Instructions
 

Prep the Salmon

  • Pat the salmon fillets dry with paper towels. Rub the flesh side with olive oil and season with salt and pepper.

Make the Glaze

  • In your small saucepan, combine the honey, soy sauce, lemon juice, garlic, and ginger. Simmer over low heat for 5 minutes until thickened.

Heat the Grill

  • Preheat your grill to medium-high heat (about 200°C). Clean the grates thoroughly and oil them to prevent sticking.

Start the Grill

  • Place the salmon fillets on the grill, skin-side up first. Close the lid and grill for 4 to 5 minutes without moving them.

Flip the Fish

  • Carefully flip the fillets over using a wide spatula. The skin side should now be on the grates.

Apply the Glaze

  • Generously brush the top of each fillet with your prepared honey-soy glaze using a pastry brush.

Finish the Cook

  • Grill for another 4 to 5 minutes. Brush with more glaze during the last 2 minutes of cooking.

Rest and Serve

  • Remove the salmon when the internal temperature reaches 63°C. Let it rest for 2 minutes before serving with extra lemon wedges

Notes

  • Don't skip the dry. Patting the fish dry with paper towels is the secret to getting a good sear and preventing the fish from steaming.
  • Oil the grates. Salmon is a delicate fish; using a folded paper towel dipped in oil to wipe the hot grates ensures it won't tear.
  • Wait for the release. If the fish feels stuck to the grill, give it another minute. It will naturally "release" once a crust has formed.
  • Keep the skin on. Cooking with the skin on protects the meat from the high heat and makes the fillets much easier to handle.
  • Use fresh ginger. Grating a fresh piece of ginger provides a much more aromatic and spicy kick than using the powdered version.
  • Watch the sugar. Because the glaze has honey or sugar, it can burn quickly. Only apply it during the last few minutes of grilling.
Keyword Glazed Grilled Salmon Recipe