Honey Glazed Salmon
Honey Glazed Salmon is a quick and impressive grilling recipe featuring tender salmon fillets brushed with a sweet and savory honey-soy-garlic glaze that caramelizes beautifully over the grill. The result is a sticky, glossy crust with slightly charred edges and rich flavor in every bite.
Equipment
- grill
- small saucepan
- mixing spoon
- basting brush
- tongs or fish spatula
Ingredients
- 4 salmon fillets (about 180 g each), skin-on
- 3 tbsp honey
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- 1 tbsp olive oil (for brushing)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 scallions, thinly sliced (for garnish)
- 1 tsp toasted sesame seeds (for garnish)
- 1 fresh red chili, thinly sliced (optional garnish)
Instructions
- In a small saucepan over medium heat combine honey, soy sauce, minced garlic, and grated ginger. Stir for 2–3 minutes until slightly thickened and fragrant. Remove from heat and stir in rice wine vinegar and sesame oil.
- Let salmon fillets sit at room temperature for about 15 minutes. Pat them completely dry with paper towels.
- Brush the salmon skin lightly with olive oil and season the flesh side with salt and black pepper.
- Preheat the grill to medium-high heat and oil the grates well to prevent sticking.
- Place the salmon on the grill flesh-side down and cook for 3–4 minutes without moving until the fish releases easily from the grates.
- Carefully flip the salmon so the skin side faces down and cook for another 2 minutes.
- Brush the honey glaze generously over the salmon. Close the grill lid and cook for about 2 minutes to allow the glaze to caramelize.
- Apply a second coat of glaze and cook for another minute until the salmon is cooked through and glossy.
- Transfer the salmon to a serving plate and garnish with sliced scallions, toasted sesame seeds, and fresh chili if desired.
Notes
Bring salmon to room temperature before grilling to prevent sticking and ensure even cooking. Apply the honey glaze only during the final minutes of grilling to avoid burning. Serve immediately with scallions, sesame seeds, and steamed jasmine rice for the best flavor.