(Full recipe at bottom of post.)
When Josh was a kid, he and family friends took fishing vacations in Door County Wisconsin, where they trolled Lake Michigan catching Brown Trout and Salmon. Truthfully, as a nine year old, waking up at 4am to ride around in a boat for 6 hours wasn’t his idea of the perfect vacation. But every time he caught an 18+ pound salmon, it more than made up for the down time. And the sea-sickness. And the holding in pee for hours.
That’s where he learned to clean, filet and steak salmon. And how to cook it on the grill. Salmon is a dense fish…but it’s still more tender than swordfish, or tuna. So it takes a little bit of care on the grill…especially filets.
Follow along with us as we grill our special Ginger Honey Soy Sauce salmon, using our own Beekman 1802 Ginger Honey. (If you don’t have our Ginger Honey, you can mince a little fresh ginger and add it while heating the glaze.)
First, get the charcoals going in the grill. You’ll only want them on one half of the grill, since salmon (especially filets) are too delicate to cook over direct heat.
This glaze is super easy to prepare. Simply whisk together the soy sauce and honey in a small saucepan over medium heat. Bring it to a simmer, but don’t let it boil over.
Wash and pat dry the salmon filets. Coat the skin side with a little olive oil so that they don’t stick to the hot grill.
Place the filets on the grill, skin side down, over the half of the grill that doesn’t have the coals. We’ll be honest here. Sometimes, if we feel the filet is very firm and cold, we’ll brush the non-skin side with a little oil and sear it first, for only about a minute, because we like the sear marks. (And it’s impossible to flip and sear if you start skin side down.)
After about 6 minutes, over indirect heat and with closed grill cover, the salmon fat should begin to ooze out the sides (it’s the white stuff.) Now it’s time to add the glaze. Brush on the glaze, close lid. After about 2 minutes, open and brush on more glaze. Close lid again. This is getting repetitive, but trust us, you want to add the glaze several times, in thin layers.
After about 10 total minutes of cooking time the salmon should be done. Poke it with the edge of your spatula, and it should flake. Add once more brush full of glaze and remove from heat. Serve immediately, coating with any remaining glaze if desired.
P.S. Josh didn’t make soy sauce honey glaze for the salmon he caught when he was nine. Perhaps he wasn’t born that way after all.
SummaryIt's simple to cook salmon filets on the grill...just treat it delicately.
Prep time: 6 Min
Cook time: 10 Min
Total time: 16 Min
4 five-seven oz salmon filets
2 Tablespoons Soy Sauce
1 teaspoon olive oil or cooking oil.
Wash and dry salmon filets. Combine Ginger Honey and soy sauce in small sauce pan over medium heat. Whisk until simmering and combined. Do not allow to boil over.
Brush skin side of salmon filets with oil.
Place salmon filets on grill, skin side down, over indirect heat. Cover. After about 6 minutes, when white fat begins melting from sides of salmon, brush with glaze. Cover. Brush with glaze and cover intermittently until about 10-12 total cooking minutes have passed. Once salmon flakes when poked with fork or spatula, it’s done. Remove from grill and serve immediately, using remaining glaze if desired.