Grilled Salmon Recipe
This grilled salmon recipe uses a simple marinade of lemon juice, Dijon mustard, a touch of honey, and soy sauce. Grilled for 7 minutes with the skin on to keep all the meat in place.
Servings: 4 servings
Ingredients
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 (6-ounce) salmon fillets with skin
- Lemon wedges and fresh parsley for garnish
Instructions
- In a large bowl, whisk together honey, soy sauce, olive oil, lemon juice, Dijon mustard, paprika, garlic powder, salt and pepper.
- Add the salmon fillets to the bowl and turn a couple times to mix with the marinade. Cover the bowl and allow them to marinate at room temperature for 20 minutes.
- Heat the grill to medium-high (about 400°F). Lightly oil the grates to prevent sticking.
- Place the fillets skin-side down and cook for 4–5 minutes. Carefully flip and cook for another 3–4 minutes, or until the salmon easily flakes with a fork. If you have an instant-read thermometer, it should register at 145°F.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last up to 3 days in the fridge. To reheat, place on a pan with the skin-side down and reheat until warmed through.
Recipe Video: The recipe has been updated since the video was created but is still a delicious tutorial on how to grill salmon with a fruit salsa on top! Here's the original recipe!
This recipe has been updated in May 2025, but if you like the original version, you can still find it here:
For the Citrus Salsa
1 orange
½ lime
1 tablespoon red onions chopped
1 tablespoon cilantro chopped
1 tablespoon olive oil
1 garlic clove minced
For the Salmon
4 6 ounces salmon fillets
½ teaspoon salt
¼ teaspoon black pepper
Olive oil spray
Instructions
To make the citrus salsa, remove the peel and pith from the oranges and lime using a sharp pairing knife. Cut the citrus into slices between the membranes and then cut into smaller chunks. Mix with the red onions, cilantro and garlic. Set aside while preparing the salmon.
To make the salmon, season salmon fillets with salt and pepper. Preheat grill to medium-heat and lightly oil the grill using oil spray. Place salmon skin side down on the preheated grill. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork. The salmon will release itself from the grill when it's ready so don’t try flipping it too quickly.
Spoon the salsa over the grilled salmon and serve immediately with choice of vegetables and/or grains.
1 orange
½ lime
1 tablespoon red onions chopped
1 tablespoon cilantro chopped
1 tablespoon olive oil
1 garlic clove minced
For the Salmon
4 6 ounces salmon fillets
½ teaspoon salt
¼ teaspoon black pepper
Olive oil spray
Instructions
To make the citrus salsa, remove the peel and pith from the oranges and lime using a sharp pairing knife. Cut the citrus into slices between the membranes and then cut into smaller chunks. Mix with the red onions, cilantro and garlic. Set aside while preparing the salmon.
To make the salmon, season salmon fillets with salt and pepper. Preheat grill to medium-heat and lightly oil the grill using oil spray. Place salmon skin side down on the preheated grill. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork. The salmon will release itself from the grill when it's ready so don’t try flipping it too quickly.
Spoon the salsa over the grilled salmon and serve immediately with choice of vegetables and/or grains.
Nutrition
Calories: 311kcal | Carbohydrates: 10g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 94mg | Sodium: 632mg | Potassium: 868mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 194IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg
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