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Glazed grilled salmon fillets with lemon wedges, the result of learning how to grill salmon
Chef Emma

Grilled Salmon with Honey-Garlic Glaze

Skin-on salmon fillets grilled skin side down over medium-high heat and brushed with a honey, soy, lemon and garlic glaze at the end.
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Prep Time 10 minutes
Cook Time 10 minutes
Preheating the grill 15 minutes
Total Time 35 minutes
Servings: 4 fillets
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 skin-on salmon fillets about 6 oz / 170 g each, 1 inch thick
  • 2 tbsp olive or avocado oil divided
  • 1 tsp Diamond Crystal kosher salt or 1/2 tsp table salt
  • 1/2 tsp black pepper
  • lemon wedges to serve
Honey-garlic glaze
  • 2 tbsp honey
  • 2 tbsp soy sauce low sodium
  • 1 tbsp lemon juice
  • 1 clove garlic finely grated
  • 1 tsp Dijon mustard

Equipment

  • Gas or charcoal grill
  • Grill brush and long tongs
  • Thin metal fish spatula
  • Instant-read thermometer

Method
 

  1. Preheat the grill to medium-high (400 to 450°F / 200 to 230°C) for 10 to 15 minutes and scrub the grate clean.
  2. Mix the glaze. Pat the salmon dry, brush with half the oil, and season the flesh with salt and pepper.
  3. Wipe the hot grate with a paper towel dipped in the remaining oil.
  4. Grill skin side down with the lid closed, without moving, for 6 to 8 minutes.
  5. Brush with the glaze and grill 1 to 2 minutes more, until 145°F (63°C) in the thickest part and flaky.
  6. Lift the fillets off with a thin spatula and serve with lemon wedges.

Notes

Skinless fillets: 3 to 4 minutes per side, flipping once. The FDA recommends cooking fish to 145°F. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Calories are an estimate per fillet from USDA FoodData Central values for farmed Atlantic salmon plus the glaze.