Grilled Honey Ginger Salmon with Orange Glaze

This easy grilled honey glazed salmon is marinated in fresh orange juice, ginger, garlic, and tamari, then grilled to juicy perfection and finished with a glossy citrus glaze. It's fast, flavorful, and perfect for summer dinners.

If you're looking for a healthy grilled salmon recipe that's packed with flavor and simple to prepare, this Honey Ginger Grilled Salmon is a must-try! It's one of our top go-to dishes whenever company comes over — incredibly easy to make, yet it always looks and tastes restaurant-worthy.

Jump to:

• Why You’ll Love This Grilled Salmon Recipe
• Ingredients You’ll Need
• How to Make Honey Glazed Grilled Salmon
• Expert Grilling Tips
• Substitutions & Variations
• Helpful Tools & Equipment
• How to Store Leftovers
• More Fresh Fish Recipes
• Serving Suggestions & Pairings
• Grilled Honey Ginger Salmon with Orange Glaze

Why You’ll Love This Grilled Salmon Recipe

If I had to pick just one source of protein to eat for the rest of my life, salmon would win—hands down. And if budget was no issue? Make it wild-caught Chinook from the Pacific Northwest. And if I could only make one recipe? It would be this one.

With just 20 minutes of grill time and a marinade you can prep ahead, this nearly foolproof grilled glazed salmon recipe is perfect for busy weeknights and (nearly) effortless entertaining. The citrus marinade blends fresh orange juice, ginger, garlic, tamari, and honey to create a sweet-savory glaze that brings out the best in salmon. The orange, in particular, pairs beautifully with the rich texture and flavor of salmon, and subtly lifting the flavors naturally.

• Fast and flavorful
• Simple, clean ingredients
• Make-ahead marinade
• Naturally gluten-free (if using tamari)
• Great for entertaining or easy dinners

Whether you’re firing up the outdoor grill or using a stovetop grill pan, this recipe delivers bold, dependable flavor every time.

Ingredients You’ll Need

The Best Salmon for Grilling

The most important ingredient in this recipe is fresh salmon.

• Fresh salmon should be firm, and have a deep salmon color.
• Salmon meat should have a slight sheen and appear somewhat translucent. It should spring back when touched.
• Cuts should be smooth, without obvious gaps. (Gaps and separations in the muscle fibers are a sign of old fish.)
• Packages should be airtight, with no visible liquid.
• Salmon’s fish odor should be mild, fresh, and pleasant. If it smells fishy, keep looking.
• Whenever possible, choose wild caught salmon over farmed salmon. The health benefits of wild-caught salmon are well-documented.

For the Marinade

For the marinade, you will need a simple list of fresh ingredients:

• Fresh ginger: Peel the ginger with a spoon, and then finely chop or grate it.
• Garlic: Mince or press the garlic.
• Tamari: Tamari (or tamari shoyu) is a Japanese sauce made from fermented soybeans. It vegan and gluten-free, and has a thicker consistency and a more balanced flavor than Chinese soy sauce.
• Orange juice: We prefer to use fresh OJ for this recipe, but any orange juice should work.
• Honey: Use a mild honey; some artisan honeys have a strong flavor profile that can overpower the rich salmon flavor.
• Green onion: Thinly slice both the white and green parts of the green onion.

How to Make Honey Glazed Grilled Salmon

The prep for this Honey Glazed Salmon is super easy! Just mix up the marinade and let your salmon fillet soak in it for at least an hour (and up to 24), then throw it on the grill. If you prep the night before, you can have an elegant meal on the table in just 20 minutes! 

Marinate the Salmon

1. In a medium bowl, whisk together ginger, garlic, tamari, orange juice, honey, and green onions.

2. Place the salmon fillet skin-side up in a shallow dish or tray.

3. Pour the marinade over the salmon. Cover and refrigerate for at least 1 hour, or up to 24 hours.

Grill to Perfection

1. Preheat grill (or stovetop grill pan) to medium.

2. Remove salmon from the marinade (reserve the marinade) and place skin-side down on a grill mat or directly on clean grates.

3. Cover and grill for 4–6 minutes per ½ inch of thickness, until the internal temperature reaches 125°F (52°C).

4. Remove from grill and let rest for 10 minutes.

Make the Glaze

1. Strain the reserved marinade into a small saucepan.

2. Bring to a boil over medium heat, then simmer, stirring often, until reduced by half.

3. Remove from heat and whisk in 1 tablespoon butter.

4. Drizzle glaze over salmon before serving; serve remaining glaze on the side.

Expert Grilling Tips

• Keep the salmon refrigerated until ready to cook.
• Keep salmon skin intact while grilling. The skin will help it stay together and keep the salmon meat from curling on the grill.
• Grill fish 3-5 inches from heat, skin-side down, for 4-6 minutes per ½ thickness.
• Place salmon fillets on a barbecue grill mat for easier, cleaner grilling.
• If you must turn your salmon while grilling, do so only once. (Fillets under ¾-inch do not need to be flipped on a closed barbecue.)

How to Tell When Salmon Is Done

The best way to test for doneness is by using an instant-read thermometer.

To check for doneness, insert an instant-read thermometer into the thickest part of the fillet. Remove the salmon from the grill when it reaches an internal temperature of 125°-130°F [52°-54°C] for medium well. Then cover the salmon and allow it to rest for 10 minutes or so before serving.

The salmon will continue to cook after it is removed from the heat. USDA recommends a minimum internal temperature of 145°F [63°C] for cooked salmon, which should be measured at the thickest part of the fillet.

If you don't have a thermometer, you can also check for doneness using a flake test. Gently push on the salmon with a fork (or your finger). If it is just beginning to flake, it is ready to take off of the heat.

Substitutions & Variations

• Fresh Ginger: If you really cannot find fresh ginger, You can substitute in a teaspoon of dried, ground ginger.
• Tamari: Regular soy sauce can be used in place of the tamari. (If you use soy sauce, the recipe will no longer be gluten-free.)
• Green Onions: Substitute 2 tablespoons finely chopped chives, white onion, or red onion, or ¼-cup chopped shallots.

Helpful Tools & Equipment

• Grill or stovetop grill pan
• Grill mat (optional, but highly recommended)*
• Shallow dish or baking tray for marinating
• Small saucepan for glaze

A grill mat is not required to make this recipe, but if you use one, you will find that the process is a whole lot easier.

If you've never used a barbecue grill mat, you need to give it a try! Grill mats make grilling fragile things (like fish) a snap, and smaller items won't fall through the grate. The first time we used one, I was honestly amazed at how well it worked, without losing any of that great grill appeal we all love.

Bonus Tip: I keep one of these mats in the bottom of my oven at all times. It makes cleaning the oven after a spill or bubble-over almost effortless!

How to Store Leftovers

Fresh salmon should be stored in the coldest part of your refrigerator; for up to 3 days. (Be sure to follow the Use By date on the package.)

Serve cooked salmon immediately. Any leftovers should be refrigerated within 1 hour. Leftovers should be eaten within 3-4 days

More Fresh Fish Recipes

Serving Suggestions & Pairings

We like to serve this Grilled Honey Glazed Salmon with a fresh green salad and a light side. Pair it with our Carrot-Ginger Dressing and Cranberry-Orange Couscous for perfect a combination! 

Other recipes we enjoy serving with it include rosemary roasted potatoes, gochujang brussels sprouts, and rice pilaf.

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