Honey Glazed Grilled Salmon

In this recipe salmon fillets are infused with a honey and soy marinade, then grilled creating a sweet and savory glaze. It’s easy to make with only 6 ingredients. I include a tutorial on how to grill salmon so it comes out moist and flavorful every time. You’ll love the rich umami taste.

I eat salmon at least once a week because I love it’s mild flavor, meaty texture and health benefits. It’s a complete source of lean protein that’s rich in heart-healthy fats and immunity-boosting vitamins and minerals.The omega-3 fatty acids support brain function and are anti-inflammatory.

Why I Love This Recipe

• caramelized and glazed on the outside
• moist and juicy on the inside
• easy to make (by following the steps below)
• only 6 ingredients
• the marinade is also used as a rich umami sauce
• super nutritious

Ingredients

This is a simple recipe with only 6 ingredients. You need time to let the salmon marinate (see below), so plan ahead.

• salmon fillets, skin on
• gluten free tamari or soy sauce 
• lemon juice
• light honey, local if possible
• olive oil
• garlic cloves

What is the best salmon to eat?

The best type is salmon is wild, but most of the time you have to buy it online and it can cost quite a lot. Here are the 3 types available. Look for Seafood Watch® Good Alternative certification:

• King salmon is the highest in fat (omega 3’s) with a rich, moist and buttery taste.
• Sockeye Salmon is another wild salmon with a bright red color and less fat. It tastes good but is not as moist.
• Coho Salmon has orangey-red flesh with a firm texture and a very mild taste. Good for grilling but will dry out quickly if overcooked.

🌟I usually buy Faroe Islands Salmon which is is known for its high quality, flavor, and sustainability.  It has a rich buttery taste and is available in many local fish markets at a reasonable price. You can find it served in many high end restaurants like Jean Georges Topping Rose and his other locations.

Faroe Isalnd Salmon is raised using open net pens in the gulf stream waters without antibiotics or hormones, and only fed all-natural feeds. The Faroe Islands’ salmon farmers are considered leaders in the global seafood industry for their innovative practices and commitment to sustainability.

If you can’t find Faroe Island Salmon the next best thing is organic salmon or salmon that is MSC-Certified sustainable. I don’t recommend buying commercially raised farmed salmon.

How to Grill Salmon

Here is a tutorial that will make your salmon come out moist and juicy every time :

• Use salmon fillets with skin on – The skin prevents the flesh from burning, it will help keep it moist throughout and holds the salmon together on the grill. Also the highest omega-3 levels are found in the flesh along the central “fat line” next to the skin.
• Cut the salmon into 2 to 4 pieces – For this recipe we are cutting the salmon fillet into 2 or 4 pieces which allows the marinade to infuse the fish. If your 1 1/2 pound fillet is wide, from a large salmon, cut it into 2 pieces. If you cut it into 4 pieces they will be too skinny to grill and fall apart. You don’t want the fillets to be less than 1 1/2 inches wide.
• Marinate skin side up – Coat both sides of the fish with the marinate then let it sit with the skin side up to infuse the flesh with the marinade.

• Wipe off the excess marinade from top – Remove it from the refrigerator and let it sit 10 minutes which allows the marinade to drip off. Use a spoon or your fingers to gently wipe the marinade off the flesh. You don’t have to bother with the skin.
• Preheat the grill and scrape clean – Preheat you grill on medium-high around 400° F. It has to be HOT to get nice grill marks and prevent sticking. Use a grill brush to scrape off any particles, you want your grill to be very clean.
• 🔥Oil the grates – Oil the grates using tongs to rub them with an oil-coated rag or paper towel. I keep a small oil soaked rag in a container to use for oiling the grill. This is important!
• 🔥Brush the flesh with oil just before cooking. This is important!
• Put the flesh side down first – You want to sear and caramelize the flesh with nice grill marks. 🔥 If your grill is very hot turn it down to prevent burning. You can always cook for longer.

• Leave it undisturbed for 3 minutes – It will initially stick to the grills, but then will release once seared. 🔥 Don’t leave it too long, 3-4 minutes. You don’t want it to burn. It’s ready to turn once you can lift it up easily with a fish spatula.
• Flip and finish – Flip the salmon with a fish spatula and cook for another 4-6 minutes until the salmon is just cooked through. Brush with the marinade .

• Cook to medium rare – It’s best to undercook rather than overcook the salmon fillets. They will continue to cook once removed from the heat. Salmon is done when it reaches an internal temperature of 120° F at the thickest part.
• Keep an eye out for flareups – If at any point you get a flare up, sprinkle some water on it. Once you turn the fish over and let cook on the skin side, oil may drip out from the fish causing flare ups. Don’t let it happen, it will burn the fish. Just sprinkle with some water to put it out.
• Remove from the heat separating the skin from the flesh – As you finish cooking, it’s easy to separate the skin from the fillet as you remove it from the grill.
• Let it rest – Let the salmon sit for a few minutes to seal in the flavor and juices. The salmon will cook more as you let it rest, don’t overcook it.

How Long To Marinate Salmon

For this recipe it’s best to let the salmon marinate for at least 1 hour in the refrigerator to infuse the fish with flavor.

You can let it sit in the marinade up to 24 hours before cooking. I usually put my salmon up to marinate in the morning to make for dinner later.

Serving

I serve this Honey Glazed Grilled Salmon on a bed of wilted spinach or arugula. It compliments flavors in the sauce and looks beautiful.

To make the wilted greens, heat a large saute pan with a little olive oil. When the oil is hot add the greens and a sprinkle of salt. Then turn using tongs to coat with the heated oil. Remove from the pan onto a plate or platter. Serve with the salmon on top, drizzled with a little sauce. Serve the rest of the sauce on the side.

Alternately serve the salmon on a platter with a little sauce and assorted vegetables on the side. It’s great with a green salad too! Here are a few vegetables that go well with the salmon.

• Corn on the cob
• Fig Arugula Tomato Salad
• French Style Summer Potato Salad
• Cold Cucumber Sesame Noodles
• Grilled Zucchini, Grilled Romaine or any grilled vegetables

Storing

Store left over salmon in the refrigerator for 2-3 days. It’s delicious cold or warm.

Leftover sauce can be stored for 3-4 days. If you have extra sauce, after you finish the salmon, use it on grilled chicken, vegetables or tofu.

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