Grilled Soy Ginger and Honey Salmon Recipe

This salmon is marinated with Soy Sauce, Honey and ginger.

It’s then slowly cooked on the grill, indirect allowing it to slowly come up in temperature – after it’s then glazed with your reduced marinade.

Ingredients for Soy, Ginger, and Honey Marinade

Combine in a medium pot over medium-low heat:

• 1/2 cup low sodium soy sauce
• ⅓ cup creamed honey*
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp peeled, grated ginger
• 3 garlic cloves, minced

*If you don’t have creamed honey, use regular honey.

All we’re doing is ensuring the honey is well incorporated.

Once combined, allow to cool in the refrigerator.

Before Marinating Fish Reserve 1/3 Cup of the Marinade to Make a Glaze Later

Marinate Salmon for 15-30 Minutes

Once the marinade is cooled, take your salmon and put it flesh side down in the marinade.

Marinate for ONLY 15-30 minutes – no longer.

Get Grill or Smoker to 225F

If you’re using a charcoal grill, you want to setup a 2-zone fire for indirect cooking.

If you’re using a smoker you could opt to add a chunk of maple, cherry, or apple for another layer of flavor.

The reason for going this low is to help limit the albumin that leaks (a protein in fish or “white stuff” on the surface).

It does take longer to cook but it’s a fool-proof way to avoid overcooking the fish.

If you do see any albumin leak, use a basting brush to brush it away as the fish cooks.

Put the Fish on the Grill Indirect, Skin Side Down

Allow to cook until the internal temperature is to your liking.

For salmon, I like around 135F.

Once at temperature, take off the grill to glaze.

In a Medium Pot, Reduce your Reserved Marinade to Make a Glaze

Set burner to medium-low.

Add the 1/3 cup reserved marinade and continuously stir for 3-5 minutes.

You’ll notice the marinade start to froth due to the sugar from the honey.

Then apply the glaze to the fish with a basting brush and enjoy!

Print Pin Recipe

Grilled Soy Ginger and Honey Salmon

Delicious salmon with umami glaze

Prep Time10 minutes mins

Active Time35 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: American

Ingredients

• ▢ 2 filets Salmon

Marinade

• ▢ 1/2 cup low sodium soy sauce
• ▢ ⅓ cup creamed honey
• ▢ 1 tbsp olive oil
• ▢ 2 tbsp lemon juice
• ▢ 1 tsp ginger peeled, grated
• ▢ 3 cloves garlic minced

Instructions

Make Marinade

• In a medium pot over medium-low heat, combine the ingredients until the honey dissolves and is well incorporated.
  1/2 cup low sodium soy sauce, ⅓ cup creamed honey, 1 tbsp olive oil, 2 tbsp lemon juice, 1 tsp ginger, 3 cloves garlic
• Once combined, allow this marinade to cool in the refrigerator.

Marinate Salmon

• Before putting the fish in the marinade, reserve 1/3 cup to make a glaze later.
• Take salmon filets and place flesh side down in the marinade.
• Allow the salmon to marinate for 15-30 minutes at most.

Get Grill Ready and Cook Fish Indirect

• Get your grill to roughly 225F.

  If using a charcoal grill, setup a 2 zone fire.
• Place fish on the grill – in the indirect zone – skin side down.
• Allow fish to cook until your desired doneness – I prefer 135F.
• Once it reaches 135F take off the grill.

Make Your Glaze

• Take the reserved marinade liquid and put into a medium-pot.
• Over medium-low heat, reduce for 3-5 minutes – stirring continuously to ensure the sugars don't burn from the honey.
• Once reduced, take glaze and pour over cooked salmon. Use a basting brush to spread evenly across the filets.

  Then enjoy!

Notes

Cooking times heavily depend on how big your fish is. My salmon was small filets of around 1-1.5 inch thickness. 

If you’re using a probe thermometer or instant read thermometer, probe from the side, not from the top.

Probing from the top will cause albumin to leak and ruin your presentation side.