Grilled Honey Lemon Butter Salmon
So Here’s the Story With This Salmon
Let me tell you, Grilled Honey Lemon Butter Salmon is probably the dish that finally convinced my older brother that yes, you can actually cook fish outside without ruining the barbecue (or causing a neighborhood incident with smoke). The thing is, I stumbled on this combo during a summer when lemons were practically rolling out of my fruit bowl and I was bored out of my gourd grilling regular burgers. Now I can’t stop making it — whenever I fire up the grill, someone inevitably asks if that “zippy, sticky salmon” is happening. And let’s be real: I do make a mess, but, you know, it’s all part of the backyard magic. Great food rarely leaves the kitchen spotless, hey?
Why This Dish Makes the Cut Every Time
I pull this one out anytime I need a fast but breezily impressive main (when my mother-in-law drops by or the kids are circling like sharks). My family goes bonkers for the sweet char — it’s the Honey, I swear, dragging everyone back for seconds. Sometimes I try to get fancy with a little extra garlic, but honestly, nobody notices; it’s the honey lemon buttery thing they’ve come for. Oh, and if you don’t dig salmon skin — neither do I, but it crisps up so beautifully here I might be converted. Also, I used to always undercook or overcook the salmon. Turns out if you just pay vague attention (set a random kitchen timer, trust me), it’s usually perfect.
The Real Ingredients (With a Few Swaps)
- 4 salmon fillets (about 6 oz each or whatever has the least bones — I sometimes go for the prettiest cut and hope for the best)
- 3 tablespoons honey (I’ve used maple syrup in a pinch. My nan swore by local wildflower honey but honestly the bargain bottle’s fine)
- 2 tablespoons melted butter (salted is my go-to, but unsalted with a pinch of salt is totally fine)
- Juice of 1 big juicy lemon (or one-and-a-half tiny stubborn lemons)
- Lemon zest (use a microplane, or cheat and slice a bit of rind really thin — no judgment)
- 2 cloves garlic, minced (jarred garlic works, but don’t tell my Italian friend Antonio)
- Salt and black pepper to taste (which usually means too much pepper, actually)
- A handful of chopped parsley (coriander in a weird twist once, it kind of worked)
- Olive oil for brushing (sometimes I just use melted butter again)
How I Get the Salmon Just Right (Usually)
- Mix up the magic: In a small bowl, whisk honey, melted butter, lemon juice, zest, and garlic till it looks and smells like, well, heaven. Sometimes the honey gets stubborn — just keep whisking or stick it in the microwave for like, 10 seconds.
- Prep the fish: Pat the salmon dry with paper towels. Set it on a tray, skin-side down if you’ve got skin-on. Brush the top with a bit of olive oil and season with salt and pepper. (This is when I second-guess if I’ve over-salted, but it usually turns out fine.)
- Go fire up the grill: Get it nice and hot; medium-high is what you’re going for. If you’re using a grill pan inside, that’s totally cool, just know it’s going to smell up the kitchen in a good way.
- Onto the grill: Place the salmon skin-side down. Grill, lid mostly shut, for about 4-5 minutes. Don’t touch it, don’t fuss — the skin will handle itself. Trust the process.
- Baste it with sauce: After the 5ish minute mark, brush on a decent amount of the honey lemon butter mixture. Give it another 2-4 minutes, depending on thickness and your idea of “done.” (I always sneak a little sauce taste here — so good.)
- Optional flip: If you’re feeling brave, flip for the final minute for a bit of char. I break at least one fillet every time I try, but hey – rustic charm, right?
- Sprinkle & serve: Sprinkle with parsley and a last squeeze of lemon. Serve it up immediately because it dries out if you get distracted by, say, answering the door for a package from that online spice shop you keep meaning to try. Oops.
Notes From My Kitchen Scrapes
- The honey will probably want to burn if you walk away or fall into a TikTok scroll. Watch it, or at least grill with the lid a bit open for air.
- If you take the salmon straight off the grill and cover it with foil, it keeps on cooking. Let it breathe for a minute or two if you don’t want dry salmon (which I learned the hard way, twice).
- I once marinated the fish in the sauce for an hour out of sheer misreading — not worth it, got weirdly sticky and flaked oddly. Twenty minutes maybe, but honestly just brush it on while grilling.
How I’ve Twisted the Recipe (Some Good, Some Odd)
- Tried fresh lime instead of lemon — not bad, but it missed that zesty brightness, and someone said it tasted like a margarita (which could be…good?)
- A swipe of chili flakes in the sauce gives a lovely kick. My kids rebelled, though.
- Once swapped honey for agave syrup — very runny, average flavour. Lesson learned: stick with honey if you can.
- Added a splash of soy sauce once. Actually, I find it works better if you skip it — makes it a bit salty and veers toward teriyaki, which is a whole different party.
What Gear Do You Really Need?
- A grill, obviously, but a grill pan or even a very hot oven broiler does the trick if you’re trapped inside by weather. I’ve used my battered old nonstick skillet on a rainy day. Results: not bad, a bit less smokey.
- Basting brush — but in a real pinch, a spoon or folded paper towel works, just mildly awkward. Don’t let lack of kitchen kit stop you!
- Microplane for zesting is fancy. A regular cheese grater (the tiny holes) works. Or skip it, not a hill to die on.
Stashing Leftovers (If You Have Any…)
This salmon tastes surprisingly good cold the next day, broken over a salad or jammed into a wrap. To store, just pop leftovers in a sealed tub in the fridge, good for about 2 days. But, honestly, in my house it never lasts more than a day! And if you get a tiny whiff of fishiness, it’s been in there too long.
What to Put With It?
I love piling the salmon next to roasted baby potatoes — or some grilled veg if I’m pretending to be healthier. The kids (predictably) want plain steamed rice and a pile of lemon wedges. Sometimes I’ll put a big bowl of lemony rice in the middle and let everyone fight over the crispy edges. If I’m feeling truly nostalgic, I make a batch of grilled corn, which isn’t salmon’s soulmate, but it’s a summer tradition from way back.
Some Lessons I’ve Learned… Sometimes The Hard Way
- Don’t try to rush the preheating step. I once slapped salmon onto a not-hot-enough grill and all it did was stick, then fall apart like wet cardboard. Not pretty.
- The sauce will try to run everywhere as it melts – sometimes I brush it on twice, and a bit of extra drizzle at the table is very welcomed by all salmon lovers in my house (except maybe the cat).
- Use real lemon juice if you can — the squeezy bottle stuff works in a pinch, but on second thought, fresh is definitely brighter.
You’ve Actually Asked Me These (No, Really!)
- Q: What if I don’t have a grill?
A: No drama — a grill pan or even your oven’s broiler works nicely! Just line your tray to catch any sweet sauce drips. - Q: Can I use frozen salmon?
A: Yep, just thaw and pat dry. Otherwise, it cooks up kind of watery and weirdly soft (which I learned after an impatient Tuesday night dinner). - Q: Is the skin edible?
A: Oh yeah. Sometimes it crisps into the best potato-chip-ish bites. But don’t sweat it if you peel it off; no one’s judging here. - Q: Can I skip the butter?
A: Sure — olive oil works, though it’s a tad less creamy/fancy. I’d just use a splash extra honey for the slip factor. - Q: Do you ever make this spicy?
A: Sometimes a little pinch of hot paprika or chili flakes sneaks in. It’s great, but my youngest always pulls a face.
If you want to geek out on fish grilling tips that go way deeper than I ever could, try this Bon Appétit resource. And honestly, just keep your eye (and nose) on the grill your first time — if it smells done, it likely is done. Happy grilling!
Ingredients
- 4 salmon fillets (about 6 oz each), skin-on
- 2 tablespoons honey
- 3 tablespoons unsalted butter, melted
- 1 lemon, zested and juiced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Fresh parsley, chopped (for garnish)
Instructions
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1Preheat the grill to medium-high heat and oil the grates to prevent sticking.
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2In a small bowl, whisk together honey, melted butter, lemon juice, lemon zest, minced garlic, olive oil, salt, and black pepper.
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3Pat the salmon fillets dry with paper towels. Brush both sides with the honey lemon butter mixture, reserving some for basting.
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4Place the salmon fillets skin-side down on the grill. Grill for 4-5 minutes, then gently flip and baste the cooked side with more sauce.
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5Continue to grill for another 4-5 minutes, or until the salmon flakes easily with a fork and is nicely charred. Remove from grill.
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6Garnish with fresh parsley and serve immediately with lemon wedges if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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