Grilled Honey Ginger Salmon with Orange Glaze

Grilled honey ginger salmon with orange is fast, flavorful,and perfect for any occasion. Easy prep, bold flavor, and ready in just 20 minutes.

Course Main Dish

Cuisine American, Pacific Northwest

Diet Gluten Free

Prep Time 1

Cook Time 10

Resting Time 10

Total Time 1 20

Servings people

Calories 334kcal

Author Renee

Equipment

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

Ingredients

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 whole green onion white and greens, thinly sliced

US Customary - Metric

Instructions

Make the marinade: Whisk ginger, garlic, tamari, orange juice, honey, and greenonions in a bowl.
Marinate the salmon: Place salmon in a shallow dish, skin-side up. Pour marinade overtop, cover, and refrigerate for at least 1 hour (or overnight).
Grill: Preheat grill to medium.
Place salmon skin-side down on a grill mat.
Cover and grill for 4–6 minutes per ½-inch of thickness, or until internal temp reaches125°F. No need to flip if using a grill mat.
Make the glaze: Strain leftover marinade and reduce in a saucepan until thickened. Remove from heat and stir in butter.
Serve: Let salmon rest for 10 minutes.
Drizzle glaze over the top and serve extra on the side.
Serve on a bed of greens and garnish with sliced green onions.

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.

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). Cover and allow it to rest for 10 minutes or so before serving.

Nutrition