Grilled Blackened Salmon With Honey Marinade
August 4th, 2023A Smoky and Sweet Blackened Salmon Recipe
A sticky, blackened fillet of grilled salmon is the epitome of a summertime meal. The easy blackening seasoning can be made with pantry staples that you have in your own kitchen. Combined with honey and a little olive oil, it becomes a sweet and smoky marinade for lean wild-caught salmon.
The sugars and the paprika in the marinade come to life with some char from the grill, caramelizing when exposed to direct heat. If you don’t have a grill, you can slide the marinated salmon beneath a hot broiler for about 4 to 6 minutes (depending on the thickness of the fillet), checking frequently to prevent burning.
What to Serve with Blackened Grilled Salmon
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A fresh green salad
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Grilled corn on the cob
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Avocado salad
The WAC recipe team featured Honey Blackened Salmon in a live event! Watch the recording of the cooking demo to see how it's made.
Grilled Blackened Salmon with Honey Marinade
By Wild Alaskan Company
Prep time
25 minutes
Cook Time
5 minutes
Total time
30 minutes
Yield
2 servings
Ingredients
- 2 (6 oz.) portions sockeye salmon
- 1 ½ teaspoons smoked paprika
- 1 teaspoon cayenne
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 4 tablespoons extra-virgin olive oil
- 1 ½ tablespoons honey
- Salt, to taste
Instructions
1. To make blackening seasoning, combine paprika, cayenne, garlic powder, pepper, oregano, and thyme in a small bowl. Set aside.
2. Pat salmon fillets dry with a clean kitchen towel or paper towel, then arrange in a rimmed dish or on a rimmed plate. Season lightly with salt, then sprinkle about a tablespoon of blackening seasoning onto fillets. Drizzle olive oil and honey over salmon, then turn each fillet to coat. Let sit for 20 minutes.
3. Meanwhile, prepare a hot grill or grill pan (medium-high heat). Make sure the grates are clean and lightly oiled.
4. Carefully place salmon skin-side down onto grill and cook for about 3 minutes, or until fillet releases easily from the grates with the help of a fish spatula. Flip and grill remaining side for about 2 to 3 minutes depending on thickness of fillet, or until center of fillet registers at 125F on an instant-read thermometer for medium-rare doneness.
5. Transfer to a serving platter and enjoy immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
