Honey Soy Salmon
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 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.
Notes
Do not use marinade that touched raw fish. Keep salmon at room temp before grilling for even cooking.