Easy Honey Glazed Grilled Salmon

Here is my go-to honey glazed grilled salmon recipe, with a simple marinade that combines sweet honey, fresh lemon, and garlic, all coming together on a hot grill for that perfect char.

This salmon has become our family’s favorite summer dinner – especially on warm evenings when we’d rather be outside than in the kitchen. I often make extra because the leftovers are fantastic cold on top of a salad for lunch the next day.

What Kind of Salmon Should I Use?

For this honey glazed recipe, both Atlantic and Pacific salmon varieties will work great, with King (Chinook) and Sockeye being particularly good choices for grilling. Farm-raised salmon tends to be milder and more fatty, while wild-caught has a stronger flavor and leaner texture – either option works well with this honey glaze. When shopping, look for fillets that are bright pink or red, smell fresh like the ocean (not fishy), and have firm, moist flesh. If you’re buying frozen salmon, that’s totally fine too – just make sure to thaw it completely in the refrigerator overnight and pat it dry before grilling to help get that nice caramelization from the honey glaze.

Options for Substitutions

This simple grilled salmon recipe can be adapted with several easy swaps if needed:

• Salmon: While salmon gives the best results here, you can use other firm fish like mahi-mahi or swordfish. Just watch the cooking time as these might need a few minutes more or less depending on thickness.
• Honey: Out of honey? Try maple syrup or brown sugar (use 1½ teaspoons) for that sweet glaze. Agave nectar works great too, but use a bit less as it’s sweeter than honey.
• Soy sauce: You can swap soy sauce with coconut aminos for a gluten-free option, or tamari if you need it to be wheat-free. If you’re out of all these, use a mix of salt and a splash of Worcestershire sauce.
• Ginger: Fresh ginger is great, but ground ginger works too – just use ¼ teaspoon instead. If you’re not a ginger fan, try garlic or even a bit of orange zest for a different flavor profile.

Watch Out for These Mistakes While Grilling

The biggest challenge when grilling salmon is preventing it from sticking to the grates – solve this by making sure your grill is properly preheated and the grates are well-oiled before placing the fish. A common error is overcooking the salmon, which can turn your juicy fillet into a dry, flaky disappointment – instead, cook until the internal temperature reaches 145°F or when the fish flakes easily with a fork but still maintains a slightly translucent center. Another crucial mistake is applying the honey glaze too early in the cooking process, as the sugars can burn quickly – wait until the last 2-3 minutes of cooking to brush on the glaze, and keep a close eye on it to prevent burning. For the best results, let your salmon rest at room temperature for 15-20 minutes before grilling, and always grill with the skin side down first to develop a crispy exterior while keeping the inside moist.

What to Serve With Grilled Salmon?

This sweet and savory grilled salmon pairs really well with simple sides that let the fish shine as the star of the show. Rice is always a good choice – try jasmine rice or brown rice to soak up the honey-soy glaze that drips from the salmon. For veggies, I love serving it with roasted asparagus or steamed broccoli, which cook up quickly while the salmon is on the grill. If you want to add some freshness to the plate, a light cucumber salad with rice vinegar dressing complements the Asian-inspired flavors in the glaze perfectly.

Storage Instructions

Keep Fresh: Got leftover honey glazed salmon? Pop it in an airtight container and keep it in the fridge for up to 3 days. The honey glaze helps keep the fish moist, which is great for enjoying it the next day in a salad or with some fresh veggies.

Prep Ahead: You can mix up the honey-soy glaze a day ahead and store it in the fridge – just give it a good stir before using. The salmon itself is best grilled fresh, though, since that’s how you’ll get that perfect caramelized exterior.

Warm Up: To enjoy your leftover salmon without drying it out, warm it gently in the microwave at 50% power for short intervals. Or better yet, let it come to room temperature and serve it cold or at room temp – it’s actually really good this way!

Preparation Time	10-15 minutes
Cooking Time	8-12 minutes
Total Time	18-27 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 80-85 g
• Fat: 22-25 g
• Carbohydrates: 10-12 g

Ingredients

• 1 pound salmon fillet
• 2 teaspoons honey
• 2 teaspoons soy sauce
• 1 teaspoon ginger
• Salt, to taste
• Pepper, to taste

Step 1: Prepare the Grill and Salmon

Begin by preheating your indoor or outdoor grill.

While the grill is heating, cut the salmon fillet into individual pieces, aiming for about four equal portions.

Sprinkle salt and pepper over the top side of the salmon pieces to season them well.

Step 2: Make the Honey Ginger Glaze

In a small bowl, combine honey, soy sauce, and ginger.

Use a fork to mix these ingredients thoroughly until a smooth glaze forms.

This will add flavor and a beautiful finish to the salmon.

Step 3: Grill the Salmon

Once the grill is hot, place the salmon pieces skin side up on the grill.

Close the lid and allow them to cook for 3 minutes.

This initial grilling will start to cook the salmon and create grill marks on the flesh.

Step 4: Cook the Salmon Through

Carefully flip the salmon pieces and close the grill again, cooking for an additional 2 minutes.

This exposure to heat will start cooking the skin and help achieve a flaky texture.

Step 5: Apply the Honey Ginger Glaze

Brush the prepared honey ginger glaze generously over the grilled side of the salmon.

Close the grill for another 30 seconds, allowing the glaze to heat and absorb into the fish.

Step 6: Finish and Serve

Reopen the grill and apply another layer of glaze on the salmon.

Close the grill once more for a brief time.

Repeat brushing the glaze and cooking until the salmon is fully cooked through.

To check doneness, flake a piece with a fork; it should come off easily and look opaque.

Once ready, remove the salmon from the grill and serve hot along with your chosen side dishes.