Fresh ginger and orange make the natural salmon flavor shine in this amazing Honey Glazed Salmon. Marinate it the night before, and you can have it ready to serve in just 20 minutes!
You just can't beat fresh glazed salmon on the grill! We eat it regularly at our house, and this amazing citrus grilled salmon, marinated with fresh ginger and orange, is one of the easiest, best grilled salmon recipes ever! Not only is it dependably delicious, but it's easy enough for a weeknight dinner and fancy enough for a celebration!
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.
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 this Glazed Salmon Recipe
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!
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 and pour the prepared 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).
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.
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.
Pour some of the glaze over the top of the salmon just before serving, and serve any remaining glaze on the side.
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.
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!
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
- 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 Check Salmon for Doneness
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.
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.
More Fresh Fish Recipes
Orange Ginger Honey Glazed Salmon
- 1 BBQ grill or Large Stovetop Grill
- 1 Whisk
- 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
- 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.
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.
- Cook wild-caught salmon to a minimum temperature of 120°F (49°C), and farmed salmon to a minimum temperature of 125°F (52°C).
- Do not use the same utensils on cooked food that previously touched raw seafood.
- Always wash hands after touching raw seafood.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Thaw frozen seafood gradually by placing it in the refrigerator overnight. If you have to thaw seafood quickly, either seal it in a plastic bag and immerse it in cold water, or — if the food will be cooked immediately thereafter — microwave it on the “defrost” setting and stop the defrost cycle while the fish is still icy but pliable.
- Keep hot seafood heated until time to serve or divide the seafood into smaller containers and keep them in a refrigerator until time to reheat and serve.
- Serve hot seafood under a heat source (e.g., hot lamp, crock pot, hot plate, etc.) if it is going to stay out longer than 2 hours, or discard the seafood after 2 hours.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
- Store food in suitable, covered containers.
Thank you for visiting the Good Hearted Woman. Remember to bookmark this site, and come back soon!