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    Home » Recipes » Main Dishes

    Honey Ginger Glazed Salmon

    May 21, 2020 • Updated: January 26, 2022 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe

    Fresh ginger and orange make the natural salmon flavor shine in this amazing Honey Glazed Grilled Salmon. Marinate it the night before, and you can have it ready to serve in just 20 minutes!

    Large grilled salmon fillet on a bed of greens on a colorful rectangular platter, garnished with orange slices.
    Jump to:
    • Why You'll Love this Recipe
    • What Goes into this Recipe
    • How to Make this Recipe
    • Tips & FAQs
    • Fresh Fish Recipes
    • Honey Ginger Glazed Salmon

    Why You'll Love this Recipe

    You just can't beat the taste of freshly grilled salmon! We eat it regularly at our house, and this amazing grilled salmon, marinated with fresh ginger and orange, is one of our all-time favorite salmon recipes. It's easy enough for a weeknight dinner; fancy enough for a celebration!

    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! 

    What Goes into this Recipe

    The most important ingredient in this recipe is fresh salmon. Whenever possible, choose wild caught salmon over farmed salmon. The health benefits of wild-caught salmon are well-documented and (IMHO) it just tastes better.

    In addition to the salmon, you will need:

    Ingredients for glazed grilled salmon arranged in colorful bowls on old baking sheet.

    Ingredient Notes

    • 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.

    Ingredient Substitutions

    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.

    How to Make this Recipe

    Make the Marinade

    In a medium bowl, whisk together chopped fresh ginger, minced garlic, soy sauce, orange juice, honey, and chopped green onion.

    Marinade ingredients mixed in medium fluted glass bowl, with microplane on side.

    Marinate the Salmon

    Lay salmon fillet in large dish or tray and pour the prepared Honey-Ginger Orange marinade over salmon.

    Large salmon fillet in 13x9 glass casserole dish, laying flesh-side-up in marinade.

    Turn salmon over so skin side is facing up and exposed meat is immersed in marinade.

    Cover, refrigerate, and allow to marinate at least 1 hour, and up to 24 hours.

    Large salmon fillet in 13x9 glass casserole dish, laying skin-side up in marinade.

    Grill the Salmon

    When you are ready to cook the salmon, preheat barbecue (or stovetop grill) to medium. Remove the salmon from marinade and place the salmon on the grill mat. Reserve leftover marinade.

    Cover the barbecue and allow to cook for 4-6 minutes per ½-inch of thickness, or until the internal temperature reaches 125°F [52°C].

    Grill mat: You should not need to flip the salmon unless it thicker than the suggested ¾-inch.

    Stovetop grill: you will need to flip the salmon halfway through.

    Uncooked salmon fillet on black grill mat, on top of BBQ grill.

    Remove salmon from grill and allow to rest for 10 minutes before serving.

    Make the Honey Ginger Glaze

    While the salmon is resting, strain the leftover marinade.

    In a small saucepan or skillet, bring the strained marinade to a boil in over medium heat, stirring frequently until the liquid is reduced by half.

    Remove sauce from heat and whisk in one tablespoon of butter.

    Pour some of the glaze over the top of the salmon just before serving, and serve any remaining glaze on the side.

    Tips & FAQs

    Grilling Tips for Salmon

    • 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.)
    What should I look for when buying 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.

    How do I know when salmon is done cooking?


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

    To check for doneness, insert the 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.

    How long does salmon last in the refrigerator?


    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

    Why use a grill mat?

    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.

    Large barbecued salmon fillet on a bed of greens, glazed and garnished with orange slices.

    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! 

    Fresh Fish Recipes

    • Spicy Pan-fried Blackened Rockfish
    • Grilled Halibut over Greens
    • Korean-style Pan Fried Fish (Saeng Sun Jun)
    • Pan-Seared Sturgeon with Chanterelles & Baby Yukons

    For more recipes and cozy living tips, subscribe to our newsletter and follow us on Instagram, Pinterest, and Facebook for all of the latest updates.

    5 from 5 votes

    Honey Ginger Glazed Salmon

    Fresh ginger and orange make the natural salmon flavor shine in this amazing Honey Glazed Grilled Salmon. Easy enough for a weeknight dinner; fancy enough for a celebration! 
    Print Pin Add to Shopping List Go to Shopping List
    Course: Main Dish
    Cuisine: American, Pacific Northwest
    Diet: Gluten Free
    Prep Time:1 hour
    Cook Time:10 minutes
    Resting Time:10 minutes
    Total Time:1 hour 20 minutes
    Servings: 4 people
    Calories: 334kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 BBQ grill or Large Stovetop Grill
    • 1 Reusable Barbecue Grill Mat
    • 1 Whisk
    • 1 Medium Bowl
    • 1 Microplane

    Ingredients

    US Customary - Metric
    • 1½ pound salmon fillets About ¾-1" inch thick
    • 1 tablespoon butter for glaze
    Honey Orange Ginger Marinade
    • ¾ ounce fresh ginger peeled & chopped
    • 2-3 cloves garlic minced
    • ⅓ cup tamari or light soy sauce (not gluten-free)
    • ⅓ cup orange juice freshly squeezed if possible
    • ¼ cup honey
    • 1 green onion finely chopped

    Instructions

    • In a medium bowl, whisk together chopped fresh ginger, minced garlic, soy sauce, orange juice, honey, and chopped green onion.
    • Lay salmon fillet in large dish or tray.
    • Pour Honey-Ginger Orange marinade over salmon.
    • Turn salmon over so skin side is facing up and exposed meat is immersed in marinade.
    • Cover, refrigerate, and allow to marinate at least 1 hour, and up to 24 hours.
    • When you are ready to cook the salmon, preheat barbecue (or stovetop grill) to medium.
      Remove the salmon from marinade and place the salmon on the grill mat.
      Reserve leftover marinade.
      Cover the barbecue and allow to cook for 4-6 minutes per ½-inch of thickness, or until the internal temperature reaches 125°F [52°C].
      If you are using a grill mat, you should not need to flip the salmon unless it thicker than the suggested ¾-inch.
      NOTE: If you are using a stovetop grill, you will need to flip the salmon halfway through.
    • Remove salmon from grill and allow to rest for 10 minutes before serving.
    • While the salmon is resting, strain the leftover marinade.
      In a small saucepan or skillet, bring the strained marinade to a boil in over medium heat, stirring frequently until the liquid is reduced by half.
      Remove sauce from heat and whisk in one tablespoon of butter.
      1 tablespoon butter
    • Serve salmon on a bed of fresh greens and top with marinade reduction.

    Notes

    We usually choose to cook the whole salmon fillet together for the sake of presentation, but you can also cut it up into single serving portions prior to cooking for easier serving. 
    USDA recommends a minimum internal temperature of 145°F [62.7°C] for cooked salmon, which should be measured at the thickest part of the fillet. It is important to note, however, that salmon continues to cook after it is removed from the heat.
    For this reason, we usually use an instant-read thermometer to check for doneness, and aim to remove salmon from the grill  when it reaches an internal temperature of 125°F [52°C]. We then cover it and allow it to rest for 10 minutes or so before serving.

    Nutrition

    Serving: 1serving | Calories: 334kcal | Carbohydrates: 22g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 1157mg | Potassium: 949mg | Fiber: 1g | Sugar: 20g | Vitamin A: 139IU | Vitamin C: 12mg | Calcium: 27mg | Iron: 2mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.

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    About Renée B.

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

    Reader Interactions

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    1. Sarah Althouse says

      May 22, 2020 at 3:56 pm

      Oh yum I've never tried making a citrus salmon!

      Reply
    2. Pam says

      May 22, 2020 at 7:15 am

      5 stars
      Great looking recipe! We are big time grillers around here, but would you believe I didn't know about grill mats? Thanks for that. I'm ordering one now.

      Reply
      • Renée says

        May 22, 2020 at 7:40 am

        We felt the same way about the grill mats! How did we not know?!?!

        Reply
    3. Amanda Martin says

      May 22, 2020 at 5:52 am

      YUM grilled salmon is a favorite in my family for special dinners! I bet that glaze is delicious.

      Reply
    4. Sharon says

      May 21, 2020 at 1:38 pm

      5 stars
      The glaze on this with honey and citrus makes the perfect topping for grilled salmon. One of my favorite salmon recipes.

      Reply
    5. Jessica Formicola says

      May 21, 2020 at 12:58 pm

      5 stars
      I am in love with that ginger and orange flavor combo! I can't wait to make this for dinner this week!

      Reply
    6. Elaine says

      May 21, 2020 at 12:29 pm

      5 stars
      The salmon recipe to fight for! The images look absolutely inviting, and the recipe seems easy to follow. Just perfect!

      Reply
    7. Jen says

      May 21, 2020 at 12:01 pm

      5 stars
      Love this marinade, chocked full of flavor and easy to find ingredients.

      Reply
    8. Mimi says

      May 21, 2020 at 9:22 am

      Salmon is legit my favourite thing to eat, I love it paired with ginger but I've never tried to use orange too, I'll have to see how it goes, it sounds amazing!

      Reply
      • Renée ♥ says

        May 21, 2020 at 11:43 am

        Salmon is my favorite protein too, no question! If you love the ginger-salmon, you are going LOVE this. We were amazed by how well the orange brought everything together.

        Reply

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