Ingredients:

  • 4 (6 oz / 170g) Salmon fillets, skin-on
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/3 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes

Instructions:

  1. Pat the salmon fillets bone-dry with paper towels. Rub both sides with olive oil and season lightly with salt and pepper.
  2. Preheat the grill to medium-high heat (approximately 400°F / 200°C).
  3. Place salmon skin-side down. Press gently for 10 seconds to ensure full contact. Grill undisturbed for 4–5 minutes until the skin is crisp and releases easily from the grates.
  4. Flip the fillets. Immediately brush a thick layer of the honey garlic soy marinade onto the seared top.
  5. Grill for another 3–4 minutes, brushing more glaze on every 2 minutes.
  6. Remove from heat when the internal temperature hits 135°F (57°C) to allow carry-over heat to bring it to 145°F (63°C).