Tasty Honey Garlic Grilled Salmon

Here is my go-to honey garlic grilled salmon recipe, with a simple marinade that combines sweet honey, fresh garlic, and a few pantry staples to make the most flavorful fish you’ll ever try.

This salmon has become my family’s favorite summer dinner, especially when we’re in the mood for something quick but tasty. I often make extra marinade to keep in the fridge because my kids request this dish at least twice a week. Perfect for busy weeknights when you want something good without much fuss, right?

What Kind of Salmon Should I Use?

For this honey garlic recipe, you’ve got several great salmon options to choose from. Atlantic, sockeye, or king salmon all work well here, though I tend to reach for Atlantic salmon since it’s widely available and has a nice mild flavor that won’t overpower the honey garlic sauce. Fresh or frozen salmon both work fine – just make sure frozen fillets are completely thawed before cooking. When shopping, look for fillets that are bright pink in color, feel firm to the touch, and are about 1 to 1.5 inches thick for even cooking. Since we’re grilling, you can keep the skin on – it helps hold the fillet together and prevents sticking to the grill.

Options for Substitutions

This salmon recipe is pretty flexible and you can make several swaps if needed:

• Salmon fillets: While salmon is the star here, you can try this marinade on other fish like mahi-mahi or sea bass. Just adjust cooking time based on thickness – thinner fillets will cook faster.
• Lime juice: No lime? Lemon juice works just as well. You can even use orange juice for a sweeter twist, though you might want to use a bit less honey.
• Honey: Maple syrup or agave nectar can replace honey. Brown sugar works too – just use 2 tablespoons instead of 3.
• Ghee: Olive oil is already mentioned as an option, but you can also use melted butter or any neutral cooking oil like avocado or grapeseed oil.
• Red chili flakes: Swap with cayenne pepper (use 1/4 teaspoon), sriracha sauce (1 teaspoon), or skip it if you don’t like heat.
• Fresh garlic: In a pinch, use 1 teaspoon of garlic powder, though fresh garlic really gives the best flavor here.
• Dried rosemary: Feel free to use dried thyme or oregano instead, or fresh herbs (use 3 times the amount if using fresh).

Watch Out for These Mistakes While Grilling

The biggest challenge when grilling salmon is preventing it from sticking to the grates – always ensure your grill is properly cleaned and oiled before placing the fish, and resist the urge to flip the salmon too early, as it will naturally release when ready. Another common mistake is overcooking the salmon, which can make it dry and rubbery – cook until the internal temperature reaches 145°F, or when the fish flakes easily with a fork but still looks slightly translucent in the center. Since honey can burn quickly at high temperatures, avoid adding the honey-garlic glaze too early in the cooking process – instead, brush it on during the last 2-3 minutes of grilling to achieve that perfect caramelized finish without burning. For the best flavor development, let your salmon marinate in the garlic, lime juice, and spices for at least 30 minutes before grilling, but not longer than 2 hours as the acid in the lime juice can start to “cook” the fish.

What to Serve With Honey Garlic Salmon?

This sweet and savory salmon pairs really well with simple sides that let the fish shine as the star of the show. Rice is always a good choice – whether it’s plain jasmine rice, brown rice, or even cauliflower rice if you’re keeping things light. For veggies, try roasted asparagus or broccoli, which can cook in the oven while your salmon is on the grill. I love how the slightly charred edges of the vegetables complement the honey garlic glaze on the fish. You could also toss together a quick Asian-style slaw with shredded cabbage and carrots dressed in rice vinegar and sesame oil to add some crunch to your plate.

Storage Instructions

Keep Fresh: Got leftover honey garlic salmon? Place it in an airtight container and pop it in the fridge – it’ll stay good for up to 3 days. The honey garlic glaze helps keep the fish moist, which is a nice bonus when you’re saving it for later!

Freeze: While fresh is best for salmon, you can freeze your cooked fillets if needed. Wrap them well in plastic wrap, then place in a freezer bag, squeezing out as much air as possible. They’ll keep for up to 2 months in the freezer, though the texture might be slightly different when thawed.

Warm Up: To enjoy your leftover salmon, gently warm it in the microwave at 50% power in short bursts, or place it in a covered pan over low heat until just heated through. Be careful not to overheat, as this can dry out your fish. I like to add a tiny splash of water to help keep the moisture in while reheating.

Preparation Time	10-15 minutes
Cooking Time	12 minutes
Total Time	22-27 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 700-800
• Protein: 85-95 g
• Fat: 35-45 g
• Carbohydrates: 20-25 g

Ingredients

• 1 pound salmon fillets
• 1/2 tablespoon fresh lime juice
• 4-5 cloves garlic, minced
• 1 teaspoon red chili flakes
• 3 tablespoons honey
• Salt to taste
• 1/2 teaspoon ground black pepper (or as desired)
• A pinch of dried rosemary
• 2 tablespoons ghee (or olive oil)
• Lemon wedges (plus extra chili flakes and rosemary for garnish)

Step 1: Thaw and Prepare the Salmon

Begin by thawing the salmon if it is frozen.

Once thawed, use a napkin to gently pat the salmon dry to remove any excess moisture.

Set the salmon aside on a plate while you prepare the marinade.

Step 2: Make the Marinade

In a small bowl, combine lime juice, minced garlic cloves, crushed red chili pepper, honey, salt, black pepper, and dried rosemary leaves to create your marinade.

Mix these ingredients well.

Pour the marinade over the salmon, ensuring it is completely coated.

Allow the salmon to marinate while you prepare the grill pan.

Step 3: Cook the Salmon Skin Side Down

Heat a grill pan over medium heat and add ghee or olive oil.

Once the oil is hot, place the marinated salmon skin side down in the pan.

Pour any leftover marinade over the salmon.

Cook the salmon for approximately 6 minutes over medium heat, allowing the marinade to begin to thicken.

Step 4: Flip and Finish Cooking

Gently flip the salmon and place a lid on the pan to retain moisture and heat.

Continue cooking for another 6 minutes or until the salmon is cooked through.

During this time, the marinade will form a caramelized coating on the salmon.

Once done, switch off the heat.

Step 5: Serve the Salmon

Before serving, spoon the sauce from the pan over the salmon to ensure it’s well-coated.

Add a dash of lemon juice for a fresh burst of flavor.

Garnish the salmon with crushed red chili pepper and dried rosemary leaves for an additional touch.

Serve hot and enjoy your flavorful dish!