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Grilled Salmon with garlic, honey and lemon — USA recipeUSAUSA
Fish and Seafood Dishes

Grilled Salmon

Grilled salmon with honey, soy sauce and garlic marinade. The marinade gives the salmon a rich flavor, and the grill creates a delicious crust while keeping the fish juicy.

⏱️
65
Minutes
👥
4
Servings
🔥
325
kcal
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IngredientsInstructionsCommentsRelated Recipes

Key Ingredients

garlichoneylemon juiceolive oilsalmon with skinlow-sodium soy sauce

What you'll need

Ingredients

How to make it

Instructions

  1. 1

    Mix all the marinade ingredients in a ziplock bag. Add the salmon fillets and marinate for 3-24 hours (minimum 1 hour). Remove from the refrigerator 30 minutes before cooking.

  2. 2

    Preheat the grill to medium-high heat. Brush the grill grates with oil.

  3. 3

    Remove the salmon from the marinade, allow excess to drain. Pour the remaining marinade into a saucepan and boil until thickened, 3-5 minutes — this will be the sauce.

  4. 4

    Brush the salmon fillets with oil and place skin-side down on the grill. Cook for 3 minutes, then gently flip.

  5. 5

    Brush the meat side with sauce, close the grill lid and cook for another 3-4 minutes, until internal temperature reaches 50°C for medium rare. Rest for a few minutes before serving with the remaining sauce, herbs and lemon slices.

    Grilled Salmon — step 5

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Frequently Asked Questions

Why does grilled salmon stick to the grill and fall apart — how to grill fish properly?

Fish sticks when the grill is not hot enough or not well oiled. Preheat the grill for 10–15 minutes to 230–250°C, then brush the grates with a high smoke-point oil (sunflower, avocado). Place salmon skin-side down and do not move it for the first 3–4 minutes — when it is ready to flip, it will release naturally. A 2.5 cm thick piece takes 4–5 minutes per side.

What internal temperature should grilled salmon reach — how to tell when it is done?

The ideal internal temperature for salmon is 52–55°C for medium (slightly translucent center) or 60°C for fully cooked. Without a thermometer: salmon is done when the flesh flakes easily with a fork but the center is still slightly translucent. Overcooked salmon at 70°C and above becomes dry and stringy.

What marinades work best for grilled salmon — and how long should you marinate it?

Classic options: soy sauce + honey + garlic + ginger (Asian style) or olive oil + lemon + herbs (Mediterranean style). Marinate for 15–30 minutes — no longer than 1 hour, as acid will start to 'cook' the protein and the fish will fall apart. Teriyaki-style marinade with sugar gives a beautiful caramelized crust, but can burn — watch the heat.

Can salmon be grilled without the skin — what will be different?

Without skin, salmon falls apart much more easily. Use a fish basket or a sheet of foil. If grilling skinless directly on the grate, flip only once using a wide spatula. The skin naturally protects the flesh from overheating and retains moisture, so skin-on salmon is always juicier on the grill.

What to serve with grilled salmon — classic sides and sauces?

Classic American options: grilled asparagus, corn on the cob, rice, or baked potatoes. Best sauces: lemon caper butter, tartar sauce, citrus salsa, or dill sauce. In a Mediterranean style: Greek yogurt with cucumber (tzatziki), olives, and pita bread.