Name: Grilled Atlantic Salmon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 24 oz Atlantic salmon fillets; 0.25 cup Honey; 2 tbsp Soy sauce; 1 tbsp Lemon juice; 3 cloves Garlic cloves, minced; 1 tbsp Olive oil; 1 tsp Sea salt; 0.5 tsp Black pepper

Seafood

Grilled Atlantic Salmon

Indulge in this perfectly charred Grilled Atlantic Salmon, featuring a sticky-sweet honey garlic glaze and a hint of fresh citrus. This recipe ensures a moist, flaky texture with a smoky finish that elevates any weeknight meal.

Prep

15m

Cook

10m

Serves

Calories

410kcal

Qty	Ingredient
24 oz 680 g	Atlantic salmon fillets
0.25 cup 60 ml	Honey
2 tbsp 30 ml	Soy sauce
1 tbsp 15 ml	Lemon juice
3 cloves 9 g	Garlic cloves, minced
1 tbsp 15 ml	Olive oil
1 tsp 6 g	Sea salt
0.5 tsp 1 g	Black pepper

2 Method

Step 1. Pre-heat your outdoor grill to medium-high heat (approx. 375°F to 400°F) and lightly oil the grates.

Step 2. In a small bowl, whisk together the honey, soy sauce, lemon juice, and minced garlic to create the glaze.

Step 3. Pat the salmon fillets dry with paper towels. Brush both sides with olive oil and season evenly with sea salt and black pepper.

Step 4. Place the salmon on the grill, skin-side down. Close the lid and cook for about 6 to 8 minutes without moving them to ensure the skin becomes crispy and releases naturally from the grate.

Step 5. Carefully flip the fillets using a wide, flat spatula. Generously brush the grilled side with the honey garlic glaze.

Step 6. Cook for another 2 to 4 minutes or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.

Step 7. Remove from the grill and let rest for 2 minutes. Serve immediately with any remaining glaze drizzled on top.

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Always pat your fish dry before grilling; moisture is the enemy of a good sear.
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To prevent sticking, make sure the grill is fully pre-heated before placing the salmon down.
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Keep the skin on during grilling to act as a heat shield, keeping the meat succulent.
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Use a thermometer to avoid overcooking; salmon is best when it's just barely opaque in the center.