This perfectly flavored honey glazed salmon is made with just 4 basic ingredients and can be both grilled and baked!
Perfectly Sweet Honey Glazed Salmon with Ginger
Honey glazed salmon is a favorite of mine. Whether it’s summertime and we throw it on the grill or I make it in the oven, it’s perfectly flavored with just a few simple ingredients.
Our honey glazed salmon recipe is made with juicy salmon fillets, soy sauce, honey, and fresh ginger to round out just a 4 ingredient meal!
Pair your honey salmon with roasted red potatoes, grilled corn in foil, or a big Greek salad to round out the meal.
Reasons why you’ll love it.
Featured Ingredients
- Salmon: in this recipe, we’re using 4 6-oz. salmon fillets. You can buy them pre-portioned in the meat section or ask your butcher to slice them for you.
- Honey: honey is sticky, sweet, and the star of the show!
- Soy sauce: soy sauce is used to add salt and savoriness. If you can’t do gluten, freel free to use tamari instead.
- Fresh ginger: when in doubt GO FRESH. Make sure to use freshly grated ginger for this recipe. I promise you that you won’t regret it.
Instead of using 4 smaller filets, feel free to use 1 larger. The cook time may need to be slightly increased, but it will work with 1 fillet.
Our all-time favorite salmon is Surrender Salmon. They catch wild-Alaskan salmon off of Bristol Bay in Alaska. The salmon is bright orange, so flakey and delicious, and truly the best.
Surrender Salmon is a family-run company based here in Minneapolis and they are good friends of ours! Support a local business if you can.
How to Make Honey Glazed Salmon – 2 Ways
The amazing thing about honey glazed salmon is that you can cook it in a variety of different ways. Below we’re sharing the 2 most common – grilled and oven-baked/broiled.
- Make the honey glaze marinade and then remove about 1/3 of it. Marinate the salmon filets in the rest.
- When you’re ready to grill, preheat it to 450ºF.
- When the grill is hot, spray the grates with cooking spray. Then, grill the salmon skin-side down for 4 minutes.
- After 4 minutes, brush the salmon with the glaze. Grill for 2 more minutes. Then, flip the salmon and grill for 2 more minutes or until the salmon reaches 140ºF – 145ºF.
- Make the honey glaze marinade and then remove about 1/3 of it. Marinate the salmon filets in the rest.
- When you’re ready to cook. Dump all of the contents onto a tin foil-lined baking sheet.
- Broil on high for 7 minutes. Remove from the oven, brush the leftover glaze on top and broil for 1 more minute or until the salmon reaches 140ºF – 145ºF.
Quick Tip!
Salmon Internal Temperature
How do you know when salmon is done? The internal temperature should read 125ºF to 130ºF and the color should be light pink.
Top Tips
Store your leftover honey glazed salmon recipe in an airtight container in the fridge for up to 3 days.
TUTORIALS
How to Grill Your Favorite Meat
- How to Grill Chicken Breast
- How to Grill Salmon
- How to Grill Pork Chops
- How to Grill Chicken Thighs
- How to Grill Flank Steak
- How to Grill Pork Tenderloin
- How to Grill Chicken Legs
- How to Grill Shrimp
- How to Grill Scallops
- 4 6-oz. salmon filets
- ⅓ cup soy sauce
- ¼ cup honey
- ½ teaspoon fresh grated ginger
- ½ cup minced green onion for serving
- Optional: sesame seeds for serving
- Pat the salmon filets with a paper towel to remove any excess moisture and set aside.
- Add the soy sauce, honey, and grated ginger into a bowl and whisk the ingredients together until combined. Remove 1/4 to 1/3 of the marinade marinade and set it aside for later.
- Place the salmon in a gallon-sized bag or a deep dish and pour the marinade over the salmon. Let the salmon marinate in the refrigerator for at least 1 hour (or up to overnight).
Grill
- Preheat the grill to 450ºF and remove the salmon from the refrigerator and let the salmon sit at room temperature for 10-15 minutes before grilling.
- Once your grill has fully preheated, spray the grill grates with cooking spray. Then, place salmon fillets over direct heat skin-side-down and close the grill. Grill for 4 minutes. Open the grill and brush the salmon with the marinade that was set aside. Close the grill and grill for an additional 2 minutes.
- Then, flip the filets and grill for an additional 2 minutes skin-side-up. Ensure the salmon is cooked to an internal temperature of 140°F before removing from the grill. If salmon needs additional time to reach an internal temperature of 140°F, flip back to skin side down and grill for an additional 1 minute at a time.
- Remove salmon from the grill and let it rest for 5 minutes (internal temperature will continue to increase to 145°F even after being removed from heat).
- Top with fresh green onion and optional sesame seeds.
Oven
- Preheat the oven to high broil and transfer the salmon onto a tin foil-lined baking sheet.
- Broil salmon on high for 7 minutes. Then, remove the salmon from the oven and brush it with the remaining glaze.
- Broil for 1 more minute or until it reaches an internal temperature of 140ºF – 145ºF.
- Top with fresh green onion and optional sesame seeds.
- Do not place your salmon on the grill right from the refrigerator. The combination of cold salmon with a hot grill will cause the salmon to stick to the grill.
