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Honey-Ginger Grilled Salmon

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Adjust Servings:
1 or 1 ½ lbs salmon fillet
1/4 cup honey
1 tsp ground ginger
1 tsp garlic powder
1/3 cup soy sauce
1/3 cup orange juice
1 green onion, chopped
herbs and lemon wedges, for garnish (optional)

Nutritional information

22.3 g
37.6 g
14.5 g
1291 mg
114 mg

Honey-Ginger Grilled Salmon

  • 45 mins
  • Serves 4
  • Easy



Honey ginger grilled salmon makes a great meal when you are on a diet or trying to make light after a hectic day at work. This grilled salmon is a super easy, scrumptious meal that can be prepared quickly in minutes. The salmon is succulent, with the honey and ginger bringing in the best of spicy and sweet flavors. When you are looking at having a meal with beautiful flavors and earthy salmon, rustle up this recipe that you will enjoy cooking as well as eating.

Health Benefits

Salmon is packed with proteins, vitamin B, and omega-3 fatty acids to help boost your metabolism, prevent belly fat and increase your blood circulation.

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How to make Honey-Ginger Grilled Salmon

The Marinade

  • In a small bowl, add honey, ginger, garlic, soy sauce and orange juice.
  • Chop the green onion to fine slices and add it to the marinade and mix well.
  • Use a large bowl or large zip lock plastic bag to marinate the salmon. Make sure that the fillet is well coated with the sauces.
  • Store the marinated salmon in the refrigerator for 15-30 minutes (this lets the marinade seep into the fish and makes it flavorful!)

The Cooking Process

  • Preheat the grill on a medium-high heat and oil the grates.
  • Remove the salmon from the refrigerator and discard the excess marinade.
  • Grill the fish for 6-8 minutes, per inch of thickness.
  • Use a fork to check if the fish is cooked. Well-cooked salmon flakes easily when using a fork.
  • Transfer to a serving dish, garnish before you serve.


  • Salmon and shrimp are the most popular seafood served at high-end restaurants
  • Salmon is categorized as a ‘fatty fish’ (a fish that has high levels of omega-3 fatty acids) but unlike its counterparts, the smelly sardines, mackerels and tuna, it does not carry the ‘fishy’ smell or taste.

Camelia Smith

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