Go Back
Honey Soy Salmon Recipe

Honey Soy Salmon

This recipe uses a single marinade that does double duty, first flavoring the salmon and then reducing into a sticky, sweet, and savory glaze on the grill. The key is the short marinating time; any longer than 30 minutes and the acid will start to break down the delicate texture of the fish. You must also reserve the marinade before the raw fish touches it to use for basting.
Prep Time10 minutes
Active Time10 minutes
Marination Time30 minutes
Total Time50 minutes
Pin Recipe Print

Ingredients

  • 1.5 pounds center-cut salmon skin on, cut into 4 portions
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1.5 teaspoons toasted sesame oil
  • 4 cloves garlic minced
  • 1- inch piece fresh ginger grated
  • 1/2 teaspoon red pepper flakes
  • 2 scallions thinly sliced, for garnish

Instructions

  • In a bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
  • Reserve 1/4 cup of the marinade in a separate bowl for the glaze.
  • Place the salmon in a shallow dish and pour the remaining marinade over it.
  • Let the salmon marinate at room temperature for 30 minutes.
  • Preheat the grill to medium-high heat (400-450F).
  • Clean and oil the grill grates thoroughly.
  • Remove the salmon from the marinade, letting excess drip off.
  • Place the salmon skin-side down on the hot grates.
  • Grill for 4-6 minutes until the skin is crispy and releases easily.
  • Flip the salmon and brush the skin side with the reserved marinade.
  • Continue grilling for 3-5 minutes, basting occasionally, until internal temperature reaches 125F for medium-rare.
  • Let the salmon rest for a few minutes.
  • Garnish with the sliced scallions.
  • Serve over rice to catch the extra glaze.

Notes

Do not marinate longer than 30 minutes as the acid will break down the fish.
Always reserve the marinade for basting before adding raw fish to prevent contamination.