Honey Lime Grilled Salmon (Printable Version)
Marinated salmon fillets glazed with honey and lime, grilled to caramelized edges for a bright, quick main.
# Ingredient List:
→ Marinade
01 - 3 tablespoons honey
02 - 2 tablespoons freshly squeezed lime juice
03 - 1 tablespoon olive oil
04 - 1 tablespoon soy sauce (gluten-free if needed)
05 - 2 cloves garlic, minced
06 - 1 teaspoon lime zest
07 - 1/2 teaspoon ground black pepper
08 - 1/4 teaspoon salt
→ Salmon
09 - 4 salmon fillets (about 6 ounces each), skin-on or skinless
10 - 1 tablespoon olive oil, for grilling
→ Garnish (optional)
11 - Fresh cilantro, chopped
12 - Lime wedges
# How to Make It:
01 - In a small mixing bowl, whisk together honey, lime juice, olive oil, soy sauce, minced garlic, lime zest, ground black pepper, and salt until thoroughly blended.
02 - Arrange salmon fillets in a shallow dish or resealable bag. Pour marinade over the fillets, turning to coat evenly. Cover and refrigerate for 20 minutes.
03 - Preheat grill or grill pan to medium-high heat. Lightly brush the grates with olive oil to minimize sticking.
04 - Remove fillets from marinade, letting excess drip off. Place salmon skin-side down if applicable on the grill. Cook for 4 to 5 minutes per side, or until salmon becomes opaque and flakes easily with a fork. Discard remaining marinade.
05 - Transfer grilled salmon to serving plates. Garnish with chopped fresh cilantro and lime wedges as desired. Serve promptly.
# Expert Advice:
01 -
- This marinade leaves the salmon so tender inside, like a secret you almost don't want to share.
- It's the easiest way to fake being a grill master on a busy weeknight.
02 -
- If the grill isn't hot enough, the salmon's skin will stick every single time—I learned after my first attempt scraped to bits.
- Letting the salmon rest in the marinade longer than 20 minutes makes it taste even more vibrant, but don't go over an hour or it gets mushy.
03 -
- Pull the salmon from the fridge about ten minutes before grilling to prevent uneven cooking.
- Resist the urge to move the salmon until it's ready to flip—you'll get the best golden surface that way.