Ingredients
Scale
- 4 salmon fillets (4–6 ounces each)
- 4 tablespoons olive oil
- 1 1/2 tablespoons honey
- 1 tablespoon soy sauce (or coconut aminos)
- 1 teaspoon lemon zest
- 2 teaspoons chopped fresh parsley
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon minced garlic
- Lemon wedges for serving
Instructions
- In a bowl, whisk together olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt, and pepper until well combined.
- Reserve 1 tablespoon of the marinade. Add minced garlic to the remaining mixture.
- Place salmon fillets in a resealable freezer bag and pour in the marinade. Seal tightly and shake gently to coat.
- Refrigerate for at least 30 minutes (up to 6 hours) for optimal flavor infusion.
- Preheat grill or oven (425°F). Cook salmon on the grill for about 5-6 minutes per side or bake on a prepared baking sheet for about 15 minutes until cooked through.
- Brush reserved marinade over cooked salmon and garnish with lemon wedges before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling/Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 salmon fillet (150g)
- Calories: 368
- Sugar: 5g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: <1g
- Protein: 36g
- Cholesterol: 80mg