👩🍳 Instructions
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1
In a medium bowl, whisk together the honey, minced garlic, soy sauce, apple cider vinegar, olive oil, grated ginger, and red pepper flakes (if using).
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2
Pat salmon fillets dry with paper towels. Place them in a shallow dish or zip-top bag. Pour about two-thirds of the marinade over the salmon, ensuring all fillets are coated. Reserve the remaining one-third of the marinade for basting.
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3
Cover and marinate in the refrigerator for at least 30 minutes, and up to 2 hours.
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4
Preheat your grill to medium-high heat (400-450°F / 200-230°C). Lightly oil the grill grates to prevent sticking.
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5
Remove salmon from marinade, letting excess drip off. Season lightly with additional salt and pepper. Place salmon, skin-side down (if applicable), on the hot grill grates.
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6
Close the lid and grill for 4-6 minutes without moving. This creates a good sear and helps prevent sticking.
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7
Carefully flip the salmon. Immediately brush the top side generously with the reserved fresh honey garlic marinade.
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8
Close the lid and continue to grill for another 3-5 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F / 63°C).
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9
Transfer the grilled salmon to a serving platter. Let rest for 2-3 minutes before serving. Garnish with fresh parsley or cilantro and lemon wedges, if desired.
💡 Notes
For best results, use fresh salmon. If using frozen, ensure it's fully thawed and patted very dry. Do not reuse marinade that has come into contact with raw fish for basting; always use a fresh portion. Salmon is prone to drying out, so use an instant-read thermometer to check for doneness at 145°F (63°C).
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
34g
Total Fat
20g
Saturated Fat
4g
Carbs
15g
Fiber
1g
Sugar
12g
Sodium
550mg
Cholesterol
70mg
