This grilled honey garlic salmon features a quick, three-ingredient glaze—chili oil, honey BBQ sauce, and minced garlic—that caramelizes on the grill for a glossy, sweet-spicy finish. It's an easy weeknight dinner that cooks in minutes.
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Season the salmon fillet generously with salt and spicy garlic rub.
In a small bowl, combine the chili oil, honey BBQ sauce, and minced garlic. Mix well to create the glaze.
Pour and brush about half of the glaze evenly over the seasoned salmon.
Place the salmon on a preheated smoker or grill over low heat.
Partway through cooking, pour and brush the remaining glaze over the salmon.
Continue to cook until the salmon is cooked through and flakes easily.
Remove the salmon from the grill, slice, and serve.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently at 275°F (135°C) for 5–7 minutes to avoid drying out.
grill or grill pan · fish spatula or wide metal spatula
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The flesh should be opaque and moist, not translucent.
Yes. Brush the glaze on salmon, place on a lined baking sheet, and bake at 400°F (200°C) for 12–15 minutes until cooked through.
No. Keeping the skin on protects the flesh, adds flavor, and makes it easier to flip. The skin crisps nicely on the grill.
Yes. Mix chili oil, honey BBQ sauce, and minced garlic in a bowl and refrigerate for up to 2 days. Apply just before grilling.
Use a basic salt and pepper rub instead, or mix 1 tbsp garlic powder with 1 tbsp paprika and salt to taste.
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