A delicious summer salmon, enjoy this Garlic Honey Lime Salmon, served with farmer’s market corn and salads, or flake and serve with salmon tacos.

one large salmon filet on a white plate, cooked with lime and garlic, garnished with lime and cilantro

Friends, we’re all about salmon in the summertime. You will love the flavor of this Garlic Honey Lime Salmon recipe today! It’s light and tasty, and the perfect dish for a small dinner party.

Garlic Honey Lime Salmon

This salmon recipe is an easy one to grill, and it comes together in about 30 minutes! Serve it with this Summer Corn Tomato Salad, and your favorite summer crisp for dessert! Make this Big Batch Fruit Crisp Topping ahead (you can keep in the freezer–easy!)

wild alaskan salmon fil cooked with garlic, lime, and garnished with cilantro

Ingredients for grilled salmon:

We love the sweet and tangy glaze. I’m a big lime lover, are you?

  • Wild sockeye salmon fillet
  • Garlic
  • Limes
  • White vinegar
  • Cumin, coriander
  • Honey
  • Avocado or grapeseed oil
  • Kosher salt
  • Cilantro

wild alaskan salmon cooked to perfection

Garlic Honey Lime Salmon is also an easy weeknight dish that you can make. But it’s also great on the weekends for company!

I have a delicious salmon taco board coming up — stay tuned!

How to make Lime and Garlic Baked Salmon

There isn’t much to this recipe! You quickly marinate the salmon, and then stick it on the grill.

close up wild alaskan salmon filet, garnished with lime and cilantro

  1. Rinse and pat dry your salmon fillet. Season with salt.
  2. Combine the marinade; garlic, honey, lime, vinegar, avocado oil, cumin, coriander, and salt to taste. Whisk until honey has dissolved.
  3. In a baking dish or large plastic bag, combine the salmon and marinade. Allow to sit for 15-20 minutes.

a fork flaking a piece of salmon filet for tacos

Make a foil tray

Meanwhile, make a foil tray for barbecuing the salmon: Layer two large sheets of foil on a cutting board or large platter (large enough for salmon to fit and not hang off the edges). Make sure there is enough foil to create a lip, and fold all four sides about 1/2’’’ high to prevent leakage.

Heat the barbecue to 375 degrees.

Transfer salmon to the foil tray, adding the remaining marinade from the bag. Grill the salmon!

When salmon is done, remove from heat and allow to rest.

For serving, garnish with fresh cilantro and a squeeze of lime.

one wild alaskan salmon filet on a plate, garnished with lime

Food is more …

“Food is more than the sum of its nutrients, and a diet is more than the sum of its foods … Food is about pleasure, about community, about family and spirituality, about our relationship to the natural world, and about expressing our identity.” -Michael Pollan

I love Michael’s thoughts on food. It’s so true … food is so much more than what we put into our mouths: It’s very social. Each bite can take us to our past, and create new experiences for the present. It can bind us together for what is to come, which brings us to today.

beautiful salmon filet on a plate, garnished with cilantro

It’s often said: We are living in unprecedented times. Within our lifetimes, this is true.

So every meal with family or friends (old or new friends), is very precious to me.

ENJOY!

one large salmon filet on a white plate, cooked with lime and garlic, garnished with lime and cilantro
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Garlic Honey Lime Salmon

Ingredients

  • 1 1.5-2 lb wild sockeye salmon fillet
  • 3 garlic cloves, microplaned
  • 1 1/2 limes, juiced and zested, plus more to serve
  • 1 Tbsp white vinegar
  • 2 tsp cumin
  • 2 tsp coriander
  • 1/3 c honey
  • 1/4 c avocado or grapeseed oil
  • 2 lb salmon fillet
  • Kosher salt to taste
  • Cilantro and lime to garnish

Instructions

  • Rinse and pat dry your salmon fillet. Season all sides generously with salt. Set aside.
  • In a medium bowl, combine all the remaining ingredients; garlic, honey, lime, vinegar, avocado oil, cumin, coriander, and salt to taste. Whisk until honey has dissolved—the marinade will be loose.
  • In a baking dish or large plastic bag, combine the salmon and marinade. Let sit for 15-20 minutes. Meanwhile, make a foil tray for barbecuing the salmon: Layer two large sheets of foil on a cutting board or large platter (large enough for salmon to fit and not hang off the edges). Make sure there is enough foil to create a lip, and fold all four sides about 1/2’’’ high to prevent leakage.
  • Heat barbecue to 375 degrees.
  • Transfer salmon to the foil tray, adding the remaining marinade from the bag. Place your salmon on the grill and cook for 8-12 minutes, depending on the size of your fillet (mine was 1.8 lbs and I cooked it for 10 minutes). When salmon is done, remove from heat and allow to rest.
  • When ready to serve, garnish with fresh cilantro and a squeeze of lime!
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

salmon filet with a fork flaking the samon, garnished with cilantro

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