Honey Soy Salmon Recipe
This is a fast, high-heat grilling recipe where the marinade does double duty as a finishing glaze. The key is to reserve some of the marinade before the raw fish touches it. The sugars in the glaze will caramelize quickly, so you need to watch it closely on the grill to get a good char without burning it.
Ingredients
- 4 (6-oz) skin-on salmon fillets, about 1-inch thick
- 1/4 cup low-sodium soy sauce
- 2 tbsp maple syrup
- 1 1/2 tbsp garlic-ginger paste
- 1 tbsp rice vinegar
- 1 tbsp avocado oil
- 1 tsp toasted sesame oil
- 1 tsp chili-garlic sauce (like Sambal Oelek)
- 1/2 tsp Diamond Crystal kosher salt
Make the Marinade and Prep the Salmon
In a medium bowl, whisk together all the ingredients except for the salmon: low-sodium soy sauce, maple syrup, garlic-ginger paste, rice vinegar, avocado oil, toasted sesame oil, chili-garlic sauce, and salt.
Pour about one-third of the marinade into a separate small bowl and set it aside. This will be your clean glaze for serving.
Place the salmon fillets in the larger bowl with the remaining marinade and turn to coat. Let the salmon marinate at room temperature for about 20-30 minutes. Marinating it cold will cause the fish to cook unevenly on the hot grill.
Grill Hot and Fast
Preheat your grill to medium-high heat, around 425F.
Remove the salmon from the marinade, letting any excess drip off. Discard the used marinade.
Place the salmon fillets on the hot grates, skin-side down. Let them cook undisturbed for about 4-6 minutes. The skin protects the fish from the direct heat and should get crispy.
Flip the salmon carefully. Brush the top (the flesh side) with some of the reserved clean marinade. Cook for another 2-4 minutes, until the internal temperature reaches 130-135F for medium. Be careful not to overcook it.
Serve Immediately
Remove the salmon from the grill and serve immediately, drizzling any remaining clean glaze over the top.
Honey Soy Salmon
Ingredients
- 4 skin-on salmon fillets 6-oz, about 1-inch thick
- 1/4 cup low-sodium soy sauce
- 2 tbsp maple syrup
- 1 1/2 tbsp garlic-ginger paste
- 1 tbsp rice vinegar
- 1 tbsp avocado oil
- 1 tsp toasted sesame oil
- 1 tsp chili-garlic sauce like Sambal Oelek
- 1/2 tsp Diamond Crystal kosher salt
Method
- Whisk together soy sauce, maple syrup, garlic-ginger paste, rice vinegar, oils, chili-garlic sauce, and salt.
- Reserve 1/3 of marinade for serving.
- Marinate salmon in remaining mixture at room temperature for 20-30 minutes.
- Preheat grill to medium-high (425°F).
- Place salmon skin-side down on grill, cook 4-6 minutes.
- Flip, brush with reserved marinade, cook 2-4 minutes until internal temp reaches 130-135°F.
- Remove from grill and drizzle with remaining clean marinade.
