Grilled Honey Garlic Salmon: Your New Favorite Weeknight Dinner

👩‍🍳 Instructions

1. 1

   In a medium bowl, whisk together the honey, minced garlic, soy sauce, olive oil, grated ginger, rice vinegar, and red pepper flakes (if using). Season lightly with salt and pepper.
2. 2

   Place the salmon fillets in a shallow dish or a large resealable plastic bag. Pour the marinade over the salmon, ensuring all fillets are coated. Marinate in the refrigerator for at least 30 minutes, but no longer than 2 hours. Over-marinating can affect the texture of the salmon.
3. 3

   Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Clean the grill grates thoroughly with a wire brush. Lightly oil the clean grates by folding a paper towel, dipping it in high-smoke-point oil (like grapeseed or avocado oil), and rubbing it over the hot grates using tongs.
4. 4

   Remove salmon from the marinade, allowing any excess to drip off. Discard used marinade. Place the salmon fillets, skin-side down (if applicable), directly on the oiled hot grates.
5. 5

   Grill for 4-6 minutes on the first side, with the lid closed as much as possible. Resist the urge to move the fish during this time. The skin should become crispy, and the fillet should release easily from the grates when ready to flip.
6. 6

   Carefully flip the salmon using a thin fish spatula. Close the lid and continue to grill for another 3-5 minutes, or until the internal temperature reaches 145°F (63°C) at its thickest part. The flesh should be opaque and flake easily with a fork.
7. 7

   Transfer the grilled salmon to a clean plate. Tent loosely with foil and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley or cilantro, if desired.