What if I don't have a grill?

If you don’t have a grill, you can bake the salmon at 425ºF for 10 to 12 minutes instead. You may have to put it under the broiler for a minute to caramelize the top, depending on your oven.

Can I use this marinade with other fish?

Yes, this marinade works well with any firm fish or shrimp. It's also good with chicken or tofu.

Honey Glazed Grilled Salmon

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Salmon fillets are infused with a honey and soy marinade then grilled, creating a sweet and savory glaze. Read the tutorial above on how to grill salmon for the best results. Plan ahead as the salmon needs to marinate at least 1 hour or up to 24 hours.

Author: Ingrid DeHart
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Dish, Fish
Method: Grill
Cuisine: Paleo, Gluten Free, Dairy Free

Ingredients

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1 1/2 pounds salmon fillets, skin on or 4 fillets 6 ounces each (see notes above)
1/3 cup gluten free tamari or soy sauce
2 Tablespoons lemon juice
3 Tablespoons light honey, local if possible
2 Tablespoons olive oil + more for cooking
2 garlic cloves, minced

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Instructions

Cut the fish into 2-4 pieces. (see notes above)
Mix the tamari, lemon juice, honey, olive oil and garlic together in a glass measuring cup. Mix to dissolve the honey completely.
Pour the marinade into a pan large enough to hold the fish.
Add salmon, turn to coat both sides. Marinate skin side up for 1 – 24 hours.
Remove salmon onto plate, allowing excess marinade to drain off for 15-30 minutes. Scrape off marinade from the flesh.
Pour the remaining marinade into a small saucepan and simmer 3-4 minutes on medium low until slightly thickened. You will use this to baste salmon while cooking and as a sauce to serve.
Preheat your grill to medium 400°. If your grill is very hot use medium low.
Scrape the grill using a grill brush. Oil the grates with a rag or paper towel dipped in oil.
Brush the salmon with oil, then place it onto the grill, flesh side down (skin side up).
Close the grill. Cook for 3 minutes undisturbed until seared and the flesh releases. Turn over carefully with a fish spatula.
Brush the top with additional marinade and close the lid.
Cook for 4-6 minutes, basting one more time halfway through, or until the internal temperature is 120 °F (medium rare). If you like it more well done 130°
Transfer salmon to plate, separating the skin from the flesh.
Top with a little marinade/sauce, serve the rest on the side.

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Notes

Nutrition information is using the sauce.