Our Honey-Glazed Salmon is a perfect light meal, and it's made all the better with fresh-caught fish. One of my dear old friends is a man named Jim. Jim is the fishmonger. If I plan for a dinner party, he will go to the fish market first thing in the morning, at oh dark hundred, and pick the best-looking salmon he can find. He brings the salmon to his shop and removes all the pin bones, and cleans the fish for me to save me time. He does a much better job than I do. Find your fish monger; he will make the difference in how good your fish dinners taste.
How to Make Honey-Glazed Salmon
The trick to any good meal is in the freshness of ingredients. Fresh squeeze your citrus, get vegetables from a local market, and find a man like Jim to bring you the best catch. Beautiful vegetables and local ingredients will make a noticeable difference in your meals! The honey should be none other than the Eastern Shore's finest: Bee Inspired Honey!
You don't need a lot of ingredients to make this amazing dish. Have a look at this list:
- Salmon filets
- Bee Inspired Honey
- Fresh-squeezed lime juice
- Fresh-zested lemon zest
- Fresh-squeezed orange juice
- Extra virgin olive oil
- Salt and pepper
We think that this recipe tastes best when cooked on the grill.
If you have a green egg, that's a good one, but if you don't, it's not the end of the world. A day in advance, soak a cedar plank in water for the day; this way, it won’t catch fire on the grill. Once you get all the ingredients together, get the grill going. Next, follow these steps in preparing this honey-glazed salmon.
One: Prepare the Fish
Rinse fish, remove pin bones, and pat dry; apply salt and pepper. Set fish in a glass, non-reactive baking pan. Combine all other ingredients into a blender and blend well; evenly spread the mixture onto the salmon and allow to sit for 45 minutes at room temperature.
Two: Cook the fish
Get the grill hot, and place the salmon onto the plank and into the grill for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the grill and allow uncovered rest for 8 to 10 minutes. Serve immediately.
If you like to grill fish, try grilling with wood chips would also help to bring out the delicate flavors of the fish. It takes less than 10 minutes for prep and 10 minutes on the grill. Serve with grilled seasonal vegetables.
Adapting our Honey-Glazed Salmon
This recipe is not perfect until you’ve added your touch to it. That’s why we encourage you to play with your food. Call your inner chef to come out and play and change up this recipe. Here are some ideas–
- Add lots of fresh herbs in between the plank and the salmon during cooking
- Serve with veggies, rice, or light pasta.
- Top with a spoonful of our Blueberry BBQ Sauce for a beautiful presentation
Planning on making honey-glazed salmon for your next light meal? Make sure to visit your local fishmonger for the best-tasting and freshest-caught fish. A fishmonger will save time by removing pin bones and cleaning the fish. Jim, my dear old friend and local fishmonger, always prepares fresh salmon for me. So if you're looking for a delicious honey-glazed salmon recipe, find your own Jim!
28 hours 8 minutes
Our Honey Citrus Glazed Salmon is a perfect light meal, and it's made all the better with fresh-caught fish.
Soak a cedar plank in water for the day (this way it won’t catch fire on the grill)
- Rinse fish and remove pin bones and pat dry, apply salt and pepper.
- Set fish in glass, non-reactive baking pan. Combine all other ingredients into a blender and mix well, Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.
- Get the grill hot, place the salmon onto plank and into the grill for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer.
- Remove the salmon from the grill and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.
- per serving
- 14 grams
- 34 grams
- 12 grams
- Saturated Fat
- 2 grams
- 94 milligrams
- 76 milligrams
- 848 milligrams
- 1 grams
- 13 grams
- Vitamin C
- 11 milligrams
- 25 milligrams
- 1 milligrams