👩🍳 Instructions
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1
In a small bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, sesame oil, grated ginger (if using), and red pepper flakes. Set aside half of this mixture to use as a basting sauce later; do not cross-contaminate with raw fish.
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2
Pat salmon fillets dry with paper towels. Season lightly with salt and pepper. Place salmon in a shallow dish or a Ziploc bag and pour the remaining half of the honey garlic marinade over the fillets. Marinate in the refrigerator for 15-30 minutes.
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3
Preheat your grill to medium-high heat (400-450°F / 200-230°C). Clean the grill grates thoroughly with a wire brush. Lightly oil the clean grates using a paper towel dipped in olive oil, held with tongs.
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4
Place the marinated salmon fillets, skin-side down (if applicable), on the hot grill grates. Close the lid and cook for 4-6 minutes without moving. This allows a good sear to form.
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5
Gently flip the salmon. Brush the cooked side generously with the reserved honey garlic basting sauce. Close the lid and continue to cook for another 4-6 minutes, or until the salmon is opaque throughout and flakes easily with a fork (internal temperature should reach 145°F / 63°C).
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6
Carefully remove the salmon from the grill and transfer to a serving platter. Let rest for 2-3 minutes. Garnish with chopped fresh parsley or cilantro and toasted sesame seeds before serving hot.
💡 Notes
For best results, do not over-marinate salmon, especially with acidic components, as it can alter the texture. Ensure your grill grates are very clean and well-oiled to prevent sticking. This salmon is excellent with roasted vegetables or rice.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
30g
Total Fat
18g
Saturated Fat
4g
Carbs
15g
Fiber
1g
Sugar
12g
Sodium
550mg
Cholesterol
70mg
