Grilled Teriyaki Citrus Honey Salmon
Grilled salmon is one of my absolute favorite fish! I fell in love with my very first bite on a trip to Washington and Oregon years ago – oh how I miss that delicate and delicious dill sauce! With lots of time on our hands, Jim has experimented with lots of new dishes, and here is his latest – Teriyaki Citrus Honey Salmon that will melt in your mouth!
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How to Choose Your Salmon
The best practice when choosing salmon is to buy it wild-caught, which is readily available in the Pacific Northwest. However, for those of us on the East Coast of the United States, it is difficult to find wild-caught salmon. So we’ve found that the best choice is Atlantic salmon in our area. We are looking forward to our next Butcher Box because we have added wild Alaskan Sockeye salmon to our order, which is one of our favorite types of salmon.
Atlantic salmon is all farm-raised, and can be raised in Scotland, Canada, Norway, and South America (Chile). The predominant type of Atlantic salmon found in the US comes from Chile, though we prefer Scottish salmon. Scottish salmon is raised, sustainably, off of the coast of Scotland. The cold waters and strong currents in the waters lead to a higher fat content.
Scottish salmon are fed krill, tiny fish that look like shrimp. If you like a fattier fish, then we would recommend trying Scottish salmon. It is a more mild flavored salmon, but the higher fat content leads to incredibly rich and buttery mouth feel. If you buy Atlantic salmon, look for salmon that are fed a diet similar to what they would eat in the wild.
Sockeye salmon is leaner, thinner, and often stronger tasting fish than Atlantic or Scottish Salmon. You may be able to find wild, sockeye salmon in grocery store. If you do, experiment with both kinds and see which one you like better!
How to Grill Teriyaki Citrus Honey Salmon
Cooking salmon is a delicate task, but grilling fish has yielded us the best results! For our teriyaki citrus honey salmon we grill the fillets on cedar planks. The cedar planks impart a wonderful earthy and woody flavor and the salmon comes out incredibly moist.
When grilling salmon on cedar planks you’ll need to pre-soak the planks before grilling. You can them soak in wine, sake, or cider for extra flavor. Because our teriyaki, citrus honey marinade already has so much flavor, we opted for water.
Whenever we are able, we try to shop local, so we pick up Scottish salmon (sustainably raised in the open ocean) from Pelican Seafood in Fort Pierce, Florida. Another choice for purchasing salmon is making an addition to your Butcher Box subscription box.
What to Serve with Grilled Teriyaki Citrus Honey Salmon?
A good side dish for teriyaki citrus honey salmon is either quinoa or a garlic pasta. The garlic pasta has a bit more flavor than the quinoa and uses lots of fresh veggies. The garlic sauce is light and delicate enough not to overpower the flavorful salmon.
For a wine, many people say that white wine is for fish and red is for beef. However, we like to pair a nice red wine with this salmon dish. If you want to pair a red wine with this dish, stay away from a heavy wine like a Cabernet Sauvignon and lean toward a red blend or even a Pinot Noir. We chose to pair Chateau Ste Michelle’s Indian Wells Red Blend and were very pleased. This wine is very fruit forward with a velvety finish with a bit of pepper.
Tools You May Need To Make This Recipe
- Cedar Planks. These planks will infuse your teriyaki citrus salmon with a delicious woody, sweet flavor.
- Grill. A gas or a charcoal grill will be perfect for cooking the salmon. Make sure you warm it just to medium heat.
- Grill Tongs. Durable grill tongs come in handy when adding and removing your salmon from the hot grill.
- Sharp Knife. As always, you’ll need a great sharp knife to cut your lemon and orange wedges.
- Cedar grilling planks
- 6 oz of Salmon
- 1 Lemon (cut into wedges)
- 1 Orange (cut into wedges)
- 1 tsp Teriyaki sauce
- Badia Complete Seasoning (or your favorite seasoning for fish)
Preparation - 2 Hours Prior to Cooking
- Soak cedar planks in approximately 1 cup of water in a baking pan for 2 hours (you can place a coffee cup filled with water on top of the planks to keep them submerged).
Salmon Preparation - 1 Hour Prior to Cooking
- Cut the lemon into wedges
- Cut the orange into wedges
- Place salmon fillets skin side down on a plate and squeeze 1/2 of the lemon wedges over salmon
- Squeeze 1/2 half of the orange wedges over salmon
- Rub the juices into salmon fillets
- Rub the teriyaki into salmon fillets
- Sprinkle Badia Complete Seasoning on salmon fillets
- Place salmon in the refrigerator for 1 hour
Prepare Salmon for Grilling
- Remove salmon from refrigerator and let sit for 15-20 minutes until it reaches room temperature
- Preheat grill to 450 degrees
- Place cedar planks on grill grates for 10-15 minutes OR until they begin to smoke
- Lightly glaze salmon with honey
- Place salmon on cedar planks (charred side of planks down), and place remaining citrus wedges around salmon on the plank (you can also place the citrus wedges on top of the salmon)
- Cook for 5 minutes and flip the salmon and cook for an additional 5 minutes
- Remove salmon and plate, placing remaining citrus wedges on top of salmon
This grilled teriyaki citrus salmon recipe is one of our go-tos for dinner these days. I love that its healthy, fresh, simple and filling! The summertime is prime time for grilling, so get out there and experiment with this delicious fish dish.
If you love to grill try our Grilled Veggie recipe, its the perfect side to this dish!
How do you prepare you salmon? Let us know in the comments below!