grilled salmon with honey, ginger, and charred lemon
Grilled salmon is quick and easy, perfect for a weeknight dinner or entertaining guests.
Honey Ginger Marinade
1 T butter
1 T olive oil
1 T Wild Flora Honey or other delicious honey
1 lemon cut in half. Squeeze one half for juice and slice the other half
1 inch of fresh ginger root, sliced thin
1 t Dijon mustard
¼ t chili flakes
½ t Candler Beeworks Aromatic Seasoning salt or Kosher salt. (I prefer Diamond Crystal)
¼ t fresh ground black pepper
1 garlic clove, minced
Fresh lemon thyme leaves, use half in marinade and half for garnish (Optional)
Place all ingredients in a small saucepan and heat until butter is melted.
Place fish filet, skin side down on a large tray or roasting pan.
Spoon half of the marinade over fish. (Reserve remaining marinade for cooked fish.)
Allow to sit for 30 minutes at room temp.
Place fish on oiled grill rack, skin side down.
Use tongs to place lemon slices on the grill.
Reduce heat to low or move coals to the side and cover the grill.
Cook for about 10 minutes, depending on thickness of fish. Turn lemons slices over after 3 or 4 minutes. Remove slices when lightly charred.
Check fish after 5-6 minutes. Fish is done when it's no longer bright red. Use a knife to poke the flesh in the thickest part and see if it’s opaque and flakes easily. Don’t overcook! It may be slightly translucent in the middle, but should be mostly opaque.
Remove fish from the grill and put on a serving platter. Pour remaining marinade over fish. Garnish with fresh lemon thyme leaves and grilled lemon slices.