Grilled Salmon with Honey-Glazed Rainbow Carrots
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in less than an hour and tastes like you've spent way more effort than you actually have. The salmon is rich in omega 3 fatty acids, which are wonderful for heart health, while those colorful rainbow carrots add natural sweetness and beautiful color to the plate. The honey ginger glaze brings everything together with a perfect balance of savory and sweet, and honestly, the most time consuming part is just chopping the vegetables. It's the kind of dish that impresses family and friends without requiring any fancy techniques or hard to find ingredients.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- ¾ kgrainbow carrots(peeled and halved lengthwise)
- 3 tablespoonshoney
- 1 tablespoonfresh ginger(minced)
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 3 tablespoonsolive oil
- 2garlic cloves(minced)
- 1 tablespoonsesame seeds(toasted)
- 1fresh lime(cut into wedges)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper(freshly ground)
Detail level
Instructions
- 1
In a small bowl, whisk together honey, minced ginger, soy sauce, rice vinegar, and 1 tablespoon olive oil. Set the glaze aside.
Tip: Make the glaze while prepping ingredients to save time on the grill.
- 2
Pat salmon fillets dry with paper towels and season both sides with salt and pepper. Brush the skin side lightly with 0.5 tablespoon olive oil.
Tip: Dry salmon ensures better searing and prevents sticking to the grill grates.
- 3
Preheat grill to medium-high heat (about 400°F). Toss carrot halves with remaining 1.5 tablespoons olive oil, minced garlic, salt, and pepper in a bowl.
Tip: Oil the grill grates well to prevent sticking.
- 4
Place carrot halves on the grill, cut-side down. Grill for 8-10 minutes until they develop a caramelized crust, turning once halfway through.
Tip: Don't move the carrots too early; let them sit to develop color and sweetness.
- 5
Move carrots to the cooler side of the grill. Place salmon fillets skin-side up on the hot side and grill for 5-6 minutes without moving.
Tip: High initial heat creates a flavorful crust on the salmon skin.
- 6
Flip salmon skin-side down and immediately brush the top with the honey-ginger glaze. Grill for another 4-5 minutes until salmon flakes easily with a fork.
Tip: Apply glaze only after flipping to prevent burning and maximize flavor.
- 7
Transfer salmon and carrots to serving plates. Drizzle any remaining glaze over the carrots and salmon.
Tip: Let the salmon rest for 2 minutes before serving for better texture.
- 8
Garnish with toasted sesame seeds and serve with lime wedges on the side for brightness.
Tip: A squeeze of fresh lime juice right before eating brightens all the flavors.
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