Honey Soy Grilled Salmon

So I just got back from a little family vaycay in Canada, we had an amazing time and so much incredible food! We ate so much, our host was a fantastic cook and kept us very well fed…all day long. Now that I’m back to reality, I’m going to have to start watching what I eat. I’m taking care of things around the house and prepping for the week ahead I decided to make a little something light and healthy…most importantly, easy and quick!

You always hear about people saying its tough to cook for one. Well, this recipe makes two servings, perfect for a dinner for two or dinner for one and lunch the next day.

This is the perfect summer salad, it’s light, refreshing and full of flavor.


2 6 oz. Pieces of Salmon

3 Tbsp Soy Sauce

1 Tbsp Honey

1 Head of Romaine Lettuce

2 Tbsp Lemon Juice

4 Tbsp Olive Oil

1/2 Cup Cherry Tomatoes


  1. In a medium bowl, whisk soy sauce and honey together and add the salmon to marinade for approximately 15 minute while you are preparing the rest of the salad and heating the grill.

  1. Preheat your grill to medium-high heat.

  2. For the salad dressing, I whisked lemon juice, olive oil and salt and pepper to taste in a small bowl and set aside. You want to begin with your lemon juice in your bowl and slowly drizzle in your olive oil while you are whisking the lemon juice, this will help it to mix together.

  1. Roughly chop lettuce and tomatoes and add to a medium size bowl and set aside.

  1. Lightly spray or oil your grill to prevent your salmon from sticking, place salmon skin side up and cook 7-8 minuteson the first side and flip and cook for an additional 2-3 minutes or until your fish is fully cooked.

  1. Assemble your salad by tossing your lettuce and tomatoes with your lemon vinaigrette salad dressing and top with salmon.

I really wanted grilled salmon but didn’t want to have to deal with salmon sticking on my grill. Here’s a few tips I found online that really helped me.

  • Oil your grill very well with nonstick cooking spray or olive oil

  • Cook your fish with the skin side up

  • Cook fish using the 70-30 rule, cook it 70% on the first side and 30% on the other

  • The char marks will help prevent the salmon from sticking

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