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easy honey glazed grilled salmon

Honey-Glazed Grilled Salmon

This irresistible honey-glazed grilled salmon combines the perfect balance of sweet honey, savory soy sauce, and aromatic herbs. With just 8 simple ingredients and minimal prep time, you'll have restaurant-quality salmon that's tender, flaky, and bursting with flavor. The foil-packet method guarantees juicy results every time while making cleanup a breeze.
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Course: Main Course
Cuisine: American
Keyword: Fish
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Calories: 285kcal

Equipment

Baking Dish
Heatproof Bowl
Whisk

Ingredients

For the Honey Glaze Marinade:

  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ginger
  • 2 tablespoons honey
  • 2 tablespoons dried basil

For the Salmon:

  • - 6 salmon fillets

Instructions

  • Create foil bowls by curling up the edges of aluminum foil pieces to hold liquid. Place salmon fillets in the foil bowls.
  • Position the foil packets on a flat baking sheet or cutting board.
  • In a small bowl, combine vegetable oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, and dried basil. Whisk until well combined.
  • Pour the marinade over the salmon fillets, making certain each piece is well coated.
  • Let the salmon marinate for 15 minutes while preheating the grill.
  • Preheat grill to medium-low heat.
  • Carefully slide just the foil with salmon onto the grill grates.
  • Cover with the grill lid and cook for 10 minutes per inch of thickness, approximately 20 minutes total.
  • Test for doneness by checking if the salmon flakes easily with a fork but isn't dry.
  • Remove from grill and serve immediately.

Notes

Fresh ginger can be substituted for dried ginger - use 1 teaspoon minced fresh ginger instead
For extra flavor, marinate the salmon for up to 2 hours in the refrigerator
Make sure your grill is at medium-low heat to prevent the honey from burning
You can prepare the marinade up to 24 hours in advance and store it in the refrigerator
If salmon fillets vary in thickness, check thinner pieces earlier to prevent overcooking
Leftover cooked salmon can be refrigerated for up to 3 days and makes excellent salad topping

Nutrition

Calories: 285kcal | Carbohydrates: 7g | Protein: 35g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 75mg | Sodium: 245mg | Potassium: 485mg | Sugar: 6g