Marinated Grilled Salmon

Name: Marinated Grilled Salmon
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4
Cuisine: Western
Ingredients: 4 fillets salmon fillets, skin on preferred; 150–180 g/5–6 oz each; olive oil, for cooking; ⅓ cup (85 ml) soy sauce, low sodium; 2 tbsp lemon juice; 3 tbsp honey; 2 tbsp olive oil; 2 cloves garlic cloves, minced; parsley, chives, or green onion, finely chopped; lemon slices

Glazed grilled salmon fillets with lemon wedges. — Grilled salmon with lemon wedges.

Grill salmon fillets with a savory-sweet soy, honey, lemon, and garlic marinade that also becomes a basting sauce and a sauce for serving.

By Cookin' KitchenOctober 22, 2026

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Total: 17 minutes
Servings: 4 servings

Prep: 5 minutes
Cook: 12 minutes
Total: 17 minutes
Servings: 4

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Recipe

Marinated Grilled Salmon

Grill salmon fillets with a savory-sweet soy, honey, lemon, and garlic marinade that also becomes a basting sauce and a sauce for serving.

Cookin' · https://cookin.club/recipes/marinated-grilled-salmon

Prep: 5 minutes
Cook: 12 minutes
Total: 17 minutes
Servings: 4

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Ingredients

4 servings

For 4 servings

4 fillets salmon fillets, skin on preferred; 150–180 g/5–6 oz each
olive oil, for cooking

Marinade (sauce)

Serving (optional)

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

Instructions

Marinating

Step 1: Put the marinade ingredients in a zip-top bag and mix to combine.
Step 2: Add the salmon and massage the bag to coat the fillets. Marinate for 3–24 hours; the recipe also states a 1-hour minimum.
Step 3: Take the salmon out of the refrigerator 30 minutes before cooking.
Step 4: Transfer the salmon to a plate and let excess marinade drain off.

Sauce for basting and serving

Step 5: Pour the remaining marinade into a small saucepan. Simmer over medium-high heat for 3–5 minutes, until syrupy.
Step 6: Pour the sauce into a bowl or jug, setting some aside for basting and some for serving.

Barbecue

Step 7: Brush the barbecue grill with oil, then preheat it to medium. Use medium-low heat if your barbecue runs hot.
Step 8: Drizzle the salmon with oil and place it flesh-side down on the barbecue, with the skin side up.
Step 9: Cook for 3 minutes, or until golden, then carefully turn the salmon with tongs.
Step 10: Brush the flesh with sauce, then close the barbecue lid.
Step 11: Cook for 3–4 minutes, basting once more halfway through, or until the internal temperature reaches 50°C/120°F for medium-rare or 55°C/130°F for medium.
Step 12: Transfer the salmon to a plate and serve with the remaining sauce.

Notes

Skin-on salmon is easier to handle on the grill because the skin helps the fillets hold together. Check that the scales and bones have been removed.

For the marinade, use light or all-purpose soy sauce, preferably low-sodium; avoid dark or sweet soy sauce. Lemon juice can be replaced with cider, rice wine, or white wine vinegar, or with 1½ tablespoons of another plain vinegar. Use maple syrup or another sweet liquid instead of honey, or use 2½ tablespoons brown sugar. Other oils can replace olive oil, and 2 teaspoons jarred garlic can replace fresh garlic. Chilli flakes, hot sauce, ginger, five spice, or sweet chilli sauce are optional additions.

Nutrition per serving

Calories: 379 kcal
Fat: 18 g
Saturated fat: 2 g
Carbohydrates: 15 g
Sugar: 13 g
Protein: 36 g
Sodium: 717 mg
Cholesterol: 99 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

A honey, soy, lemon, and garlic marinade gives grilled salmon a savory-sweet glaze. Simmer the leftover marinade to use as both a basting sauce and a sauce for serving.

Grilled salmon with sauce being drizzled over a glazed fillet. — Sauce drizzled over grilled salmon.

Marinated Grilled Salmon