This holiday season, bring extra flavor to your holiday dinner by trying our Grilled Honey Salmon.
Along with Smoky Cranberry + Apple Sauce, grilled red skin potatoes, and asparagus, this recipe is perfect for your holiday dinner or any time of the year.
So, let’s get grilling!
Grilled Honey Salmon Recipe
When it comes to grilling, a true grillmaster doesn’t let the rain, snow, or below-freezing temperatures stop the feelin’ of grillin’!
And with Kingsford® Original Charcoal as my wingman, it’s going down every day of the year.
I recently got a taste for my Grilled Honey Salmon (a great holiday dish), and I knew I would have to bundle up and fire up the grill and prepare a delicious smoke-infused meal for any serious griller would be proud to serve up.
Other salmon recipes to try:
Honey Pineapple Salmon (popular recipe)
Salmon Tacos + Watermelon Slaw
Salmon Potato Bake Dinner Recipe
Because it’s cold outside doesn’t mean the grilling must stop.
We have a snowstorm on the horizon, and the temps are dropping, but that’s okay; grilling is going down!
A bit of honey, extra virgin olive oil, green onion, lemon juice, sea salt, and lots of love, make the perfect marinade for this slab of salmon.
I grabbed a 10-pound bag of Kingsford Original charcoal, lighter fluid, and lighter and fired up my grill.
I am cooking salmon, so I used an indirect heat technique which positions the charcoal on one side of the grill and leaves the opposite side empty.
While the coals are getting hot, I marinated the salmon in extra virgin olive oil, fresh lemon juice, honey, sea salt, freshly cracked black peppercorns, and green onion for fifteen minutes.
I brushed the grill rack with canola oil when the coals are nice and hot.
I laid the salmon skin-side down, lowered the lid, and cooked it for 8 minutes.
Picking up a large spatula, I brushed the grill rack with additional canola oil to prevent the salmon from sticking to the grill.
Pro-tip: If you don’t use oil, your salmon will stick to the grill.
Placing the salmon flesh-side down, I closed the lid again and allowed the salmon to grill for another 8-10 minutes.
I paired my salmon with grilled red skin potatoes and asparagus.
And if you’re a fan of cranberry sauce, you will love my Smoky Cranberry + Apple Sauce.
I started it on the stovetop but finished on the grill to get a delicious smoky flavor.
How to Grill Salmon
Ingredients:
- 2 pounds salmon
- 2 tablespoons extra virgin olive oil
- 2 tablespoons melted unsalted butter
- 2 tablespoons fresh lemon juice
- 2 stalks green onion, sliced
- 4 tablespoons honey
- 1 teaspoon of sea salt
- 1/2 teaspoon freshly cracked black peppercorns
- 2 tablespoons canola oil
- 1 lemon, cut into thin slices and grilled over the hot charcoals
Equipment:
- Charcoal Grill
- Large spatula
- Brush
- Kingsford® Original Charcoal
Directions:
Prep: Start the charcoal in the grill and allow the briquettes to get hot, between 450-500 degrees.
- Rinse and pat dry salmon and allow it to come to room temperature.
- Place the salmon in a shallow dish with high sides.
- Add olive oil, lemon juice, green onion, honey, sea salt, and freshly cracked black peppercorns into a separate bowl. Mix well.
- Pour the marinade mixture over the salmon, and use the bottom of a tablespoon to spread the mixture all over the flesh side of the salmon.
- Allow the salmon to marinate for 10-15 minutes.
- Brush the grill rack with canola oil about 6-8 inches away from the hot coals.
- Place the salmon skin on the grill and brush the flesh side with one tablespoon of melted butter.
- Let the salmon cook for 4-5 minutes, then using a large spatula turn the salmon over and brush the skin-side with a tablespoon of melted butter.
- Allow the salmon to cook for an additional 4-5 minutes.
- Use the spatula to remove the spatula from the hot grill and onto a larger platter. Let the salmon rest for 3-5 minutes.
- Serve with cranberry applesauce.
Don’t discount the grill as you start prepping your menu for the holidays. T
his holiday season, spice up the flavor by grabbing a bag of Kingsford® Original Charcoal and let the grill do its thang.
Also, if you have a ton of turkey leftovers, toss them on the grill for a smokey flavor and try grilled turkey with our turkey collard green wraps.
Happy Holidays!
Get more grilling holiday recipes by going here.
This is a sponsored conversation written by me on behalf of Kingsford. The opinions and text are all mine.
Find more recipes to try below:
Potato Salmon Croquettes Recipe
English Muffin Salmon Sliders Board
Creamy Potato Recipe With Alfredo Sauce
Easy Cornbread Dressing Recipe
Ingredients
- 2 pounds salmon
- 2 tablespoons extra virgin olive oil
- 2 tablespoons melted unsalted butter
- 2 tablespoons fresh lemon juice
- 2 stalks green onion sliced
- 4 tablespoons honey
- 1 teaspoon of sea salt
- 1/2 teaspoon freshly cracked black peppercorns
- 2 tablespoons canola oil
- 1 lemon cut into thin slices and grilled over the hot charcoals
Instructions
- Prep: Start the charcoal in the grill and allow the briquettes to get hot, between 450-500 degrees.
- Rinse and pat dry salmon and allow it to come to room temperature.
- Place the salmon in a shallow dish with high sides.
- Add olive oil, lemon juice, green onion, honey, sea salt, and freshly cracked black peppercorns into a separate bowl. Mix well.
- Pour the marinade mixture over the salmon, and use the bottom of a tablespoon to spread the mixture all over the flesh side of the salmon.
- Allow the salmon to marinate for 10-15 minutes.
- Brush the grill rack with canola oil about 6-8 inches away from the hot coals.
- Place the salmon skin on the grill and brush the flesh side with one tablespoon of melted butter.
- Let the salmon cook for 4-5 minutes, then using a large spatula turn the salmon over and brush the skin-side with a tablespoon of melted butter.
- Allow the salmon to cook for an additional 4-5 minutes.
- Use the spatula to remove the spatula from the hot grill and onto a larger platter. Let the salmon rest for 3-5 minutes.
- Serve with cranberry applesauce.
Notes
Large spatula
Brush
Kingsford® Original Charcoal
Directions:
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