Grilled Salmon

This Grilled Salmon recipe is juicy, smoky, and packed with flavor thanks to a soy-honey-lemon marinade that caramelizes beautifully on the grill. Quick, easy, and impressive—perfect for weeknights or entertaining guests.

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Prep Time 1 10

Cook Time 10

Total Time 1 20

Servings: 4 fillets

Course: Dinner, Main Course

Cuisine: Japanese

Calories: 350

Ingredients Method Notes

Ingredients

For the Salmon

4 fillets salmon fillets skin-on, 150–180 g each
olive oil for brushing grill and drizzling

For the Marinade (also used as sauce)

1/3 cup low-sodium soy sauce
2 tbsp fresh lemon juice
3 tbsp honey
2 tbsp olive oil
2 cloves garlic finely minced

For Serving (Optional)

fresh parsley, chives, or green onions finely chopped
lemon slices for garnish and squeezing

Method

Step 1: Marinate – In a resealable bag or dish, whisk soy sauce, lemon juice, honey, olive oil, and garlic. Add salmon fillets and coat well. Marinate for 1–24 hours. Remove 30 minutes before grilling.
Step 2: Prepare Sauce – Simmer leftover marinade in a saucepan for 3–5 minutes until slightly thickened. Reserve for basting and serving.
Step 3: Grill – Preheat and oil grill. Place salmon flesh side down and cook for 3 minutes. Flip, baste with sauce, and cook 3–4 more minutes until desired doneness (50°C for medium-rare, 55°C for medium). Rest 2 minutes before serving.
Step 4: Serve – Drizzle with extra sauce, garnish with herbs, and serve with lemon slices.

Notes

✔ Always oil grill grates well to prevent sticking. ✔ For a gluten-free version, use tamari instead of soy sauce. ✔ Add chili flakes or sriracha for heat. ✔ Works well on a grill pan or under the broiler if you don’t have a BBQ. ✔ Pair with roasted veggies, garlic butter rice, or salad.