Best Honey Bbq Glazed Salmon Recipe 385 Recipes

HONEY GINGER GLAZED SALMON

Steps:

• In a medium bowl, whisk together chopped fresh ginger, minced garlic, soy sauce, orange juice, honey, and chopped green onion.
• Lay salmon fillet in large dish or tray.
• Pour Honey-Ginger Orange marinade over salmon.
• Turn salmon over so skin side is facing up and exposed meat is immersed in marinade.
• Cover, refrigerate, and allow to marinate at least 1 hour, and up to 24 hours.
• When you are ready to cook the salmon, preheat barbecue (or stovetop grill) to medium. Remove the salmon from marinade and place the salmon on the grill mat. Reserve leftover marinade.Cover the barbecue and allow to cook for 4-6 minutes per ½-inch of thickness, or until the internal temperature reaches 125°F [52°C]. If you are using a grill mat, you should not need to flip the salmon unless it thicker than the suggested 3/4-inch. NOTE: If you are using a stovetop grill, you will need to flip the salmon halfway through.
• Remove salmon from grill and allow to rest for 10 minutes before serving.
• While the salmon is resting, strain the leftover marinade.In a small saucepan or skillet, bring the strained marinade to a boil in over medium heat, stirring frequently until the liquid is reduced by half.Remove sauce from heat and whisk in one tablespoon of butter.
• Serve salmon on a bed of fresh greens and top with marinade reduction.

EASY HONEY MUSTARD SALMON RECIPE (TWO WAYS)

Steps:

• To cook in the oven, heat the oven to 375 degrees F and position a rack in the middle. To grill, heat a gas grill to medium high (about 400 degrees F).
• Pat the salmon fillet dry. Season with salt on both sides.
• Prepare the honey mustard sauce. In a small bowl, whisk together the honey mustard sauce ingredients (whole grain mustard, honey, extra virgin olive oil, minced garlic, smoked paprika, cayenne and black pepper).
• To Bake. Place the salmon on a lightly oiled sheet pan or baking dish (if using salmon with skin on, place the salmon skin side down in the dish). Spread the honey mustard sauce evenly over the surface of the salmon. Cover with aluminum foil and bake for 15 to 20 minutes. Uncover and place under the broiler for 2 to 3 minutes.
• To grill. Place the salmon (already seasoned with salt) on a large, lightly oiled piece of aluminum foil. Spread the honey mustard sauce on top of the salmon. Fold both sides of the foil over the salmon and tightly close it at the top. Place on a medium-high gas grill. Cover and let cook for about 10 to 12 minutes (grill time will vary depending on the thickness of your salmon, begin to check earlier in the process). Open the top of the foil up so the fish is exposed (lots of hot steam with be released, so be careful). Continue cooking about 3 minutes or so on the grill.
• To serve. Remove from the heat. Squeeze a bit of fresh lime juice and garnish with parsley. Enjoy!

SUNNY'S EASY HONEY-GLAZED SALMON--MANY WAYS

Steps:

• For the salmon: Brush each salmon fillet on the fleshy side with the honey. Coat using the following instructions for one of the following flavors.
• For the lemon pepper: Season with a sprinkle of salt, then add plenty of freshly ground black pepper. Sprinkle with the lemon zest and top each salmon portion with 2 lemon slices.
• For the BBQ, sriracha or everything bagel seasoning: Sprinkle the seasoning evenly on each salmon portion.
• For the pesto: Add the pesto on top of the honey and gently spread without pushing the honey over the edge (having the pesto chilled will help here).
• Preheat a grill or the oven to 325 to 350 degrees F. Place the salmon on the grill on a piece of aluminum foil or on a pan lined with nonstick aluminum foil on the center rack of the oven. Grill or bake until preferred doneness, 10 to 15 minutes for medium. Remove and rest for a minute or two before serving.

THE BEST HONEY-GLAZED SALMON

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
• Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
• Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
• Drizzle the reserved honey-lime mixture over top of the salmon just before serving.

HONEY-GINGER GRILLED SALMON

Steps:

• In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

HONEY BBQ GRILLED SALMON

Steps:

• Preheat grill to medium high, rub salmon filets with oil and season with salt and pepper.
• Combine honey, ketchup, Worcestershire, lemon juice, dill, ginger and pepper.
• Grill salmon for 5-8 minutes per side, basting with honey BBQ glaze, until salmon is cooked through.
• Serve immediately, drizzled with any leftover sauce.