Northwest Grilled Samon

This Pacific Northwest grilled salmon keeps things beautifully simple: a whole fillet, honey, butter, and dill. That’s it. The honey-butter glaze caramelizes over the grill and creates a sticky, sweet crust that contrasts with the rich, fatty salmon underneath.

The smart move here is keeping the fillet cold before grilling. When you brush the warm honey-butter mixture over cold fish, it sets up and congeals on contact. This means easier handling on the grill and a thicker glaze that won’t drip off into the flames.

Skin stays on for a reason. Start skin-side up so the flesh gets direct heat first and starts to firm. Then flip to skin-side down for the rest of the cook. The skin acts like a shield, holding the fillet together and protecting the bottom from charring while the top stays glazed and gorgeous.

Pull it off the grill as soon as the flesh starts to flake. Overcooked salmon goes dry and chalky fast. For a big fillet, use two spatulas to lift it cleanly.

Chef Tips

• A moderate grill is key. Too hot and the honey burns before the salmon cooks through. You should be able to hold your hand over the grate for about 4-5 seconds.
• Use dried dill, not fresh, here. Dried dill sticks to the glaze better and won’t char on the grill.
• If your fillet sticks, slide a thin spatula between the skin and the grate. Oil the grates well before cooking.
• Pairs beautifully with grilled potatoes or a green salad with citrus vinaigrette.

Variations

• Cedar plank method: Soak a cedar plank and grill the salmon on it skin-side down the whole time for a smoky, woodsy flavor.
• Asian twist: Swap honey for maple syrup and add a splash of soy sauce to the glaze. Finish with sesame seeds.