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Juicy grilled salmon fillets with honey lemon soy glaze served with lemon slices and fresh herbs

Grilled Salmon 7 Proven Secrets for Perfect Flavor

Tender, flaky grilled salmon with a glossy honey lemon soy glaze. Use seven chef-tested secrets to get crisp edges, juicy centers, and no sticking on the grill.
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Prep Time 10 minutes
Cook Time 7 minutes
Marinating 1 hour
Total Time 17 minutes
Course Main Course
Cuisine American
Servings 4 fillets
Calories 379 kcal

Equipment

  • Outdoor grill or grill pan
  • Tongs
  • Small saucepan
  • Pastry brush
  • Instant-read thermometer

Ingredients
  

Salmon

  • 4 salmon fillets skin-on, 150–180 g each
  • olive oil for brushing grates and fish

Marinade and Sauce

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

For Serving (optional)

  • parsley, chives, or green onion finely chopped
  • lemon slices

Instructions
 

Marinate

  • Whisk soy sauce, lemon juice, honey, olive oil, and garlic in a zip-top bag or shallow dish.
  • Add salmon and coat well. Marinate 1 to 24 hours in the refrigerator. Remove 30 minutes before grilling to take off the chill. Let excess marinade drip off.

Reduce the Sauce

  • Pour remaining marinade into a small saucepan. Simmer over medium-high 3 to 5 minutes until syrupy. Reserve for basting and serving.

Grill

  • Clean and oil grill grates, then preheat to medium. Lightly oil fillets. Place salmon flesh-side down. Grill about 3 minutes until golden grill marks form.
  • Flip carefully with tongs, brush with reduced sauce, close the lid, and cook 3 to 4 minutes more, basting once. Target 120°F (50°C) for medium-rare or 130°F (55°C) for medium.

Serve

  • Transfer to a platter. Spoon remaining sauce over the top. Garnish with herbs and lemon slices. Serve immediately.

Notes

7 Proven Secrets: 1) Use skin-on fillets for easier handling and moisture. 2) Pat fish dry before marinating and grilling. 3) Marinate at least 1 hour for deeper flavor. 4) Preheat, clean, and oil grates to prevent sticking. 5) Start flesh-side down for crisp edges and clear grill marks. 6) Reduce the marinade into a glaze for basting and serving. 7) Cook to temperature, not time, and rest 2 minutes before plating.
Substitutions: Maple syrup for honey; cider or rice vinegar for lemon; add chili flakes or grated ginger for heat and zing.
Keyword BBQ salmon, Grilled Salmon, grilled salmon marinade, honey soy salmon, lemon garlic salmon