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easy weeknight salmon recipe

Honey-Glazed Grilled Salmon

This honey-glazed grilled salmon delivers the perfect balance of sweet and savory flavors with minimal effort. The simple marinade creates a delicious caramelized exterior while keeping the fish perfectly moist and tender. Ready in under 30 minutes, it's an impressive yet effortless dinner option for any night of the week.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 people
Course: Main Course
Cuisine: Asian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons honey
  • 1/2 teaspoon ground ginger or 1 teaspoon freshly grated
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablespoons dried basil
  • 1 tablespoon vegetable oil
  • 1 teaspoon Worcestershire sauce
  • 6 salmon fillets preferably wild-caught

Equipment

  • Aluminum foil
  • Grill
  • Small bowl

Method
 

  1. Create a makeshift bowl by taking a sheet of aluminum foil and curling up the edges. Place this on a flat baking sheet or cutting board.
  2. Arrange the salmon fillets in the foil bowl, ensuring they fit comfortably.
  3. In a small bowl, combine vegetable oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, and dried basil. Stir until well incorporated.
  4. Pour the marinade over the salmon fillets, ensuring they're evenly coated.
  5. Allow the salmon to marinate while preheating your grill to medium-low heat, about 15 minutes.
  6. Carefully transfer the entire foil package with the salmon directly onto the grill grates.
  7. Close the grill lid and cook for approximately 20 minutes, or about 10 minutes per inch of salmon thickness.
  8. Check for doneness by testing if the salmon flakes easily with a fork while still remaining moist inside.
  9. Remove from grill and serve immediately.

Notes

If you can't grill outdoors, this recipe works beautifully under a broiler for 8-10 minutes or baked in a 375°F oven. For extra flavor, try reducing the marinade after cooking to create a thicker glaze to drizzle over the finished dish.
This salmon pairs wonderfully with jasmine rice, roasted asparagus, or a crisp arugula salad. Store any leftovers in an airtight container in the refrigerator for up to 2 days.