A fantastic barbecued salmon with a scrumptious glaze made with soy sauce, ginger, lemon and more. This flaky and juicy salmon is easy and quick to prepare on a barbecue.
The pink peppercorns add a little extra flavor, but even without this salmon still tastes amazing. The sauce made with honey, soy sauce, lemon, and ginger brings everything together.
You can make this glazed salmon using salmon fillets or a whole side of salmon. This works both with or without skin, but if you leave the skin on, the salmon is less likely to stick to the barbecue grill.
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2025-05-06, this recipe is for 4 persons and takes 30 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-05-11
Heat up your charcoal barbecue so it’s hot by the time the salmon and sauce are ready.
Peel about 2 cm of ginger and grate it finely. Grate the peel of the lemon and squeeze the juice from half a lemon.
Place the grated ginger, lemon zest, lemon juice, soy sauce and honey in a small saucepan. Heat it up until the ginger is soft and the sauce becomes a little sticky.
Check the salmon for any bones and remove them with fish tweezers. If needed, also remove any remaining scales from the skin.
Lightly crush the pink peppercorns and set them aside.
Rub some olive oil on the skin side of the salmon and place the salmon skin-side down on the barbecue grill.
Use a silicone brush to coat the salmon with the sauce. Repeat this several times over 15 minutes.
The salmon is ready when it’s just cooked through. Don’t grill it too long or it will dry out. If you like, use a meat thermometer — the inside temperature should be about 50 degrees Celsius.
Sprinkle the salmon with Maldon salt and crushed pink peppercorns. Serve right away, enjoy!
How long does salmon take to barbecue?
This depends on a few things: the type of barbecue and how thick the salmon is. As a rule, 15 minutes is a good guide for a barbecue without a lid.
How do you know when salmon is cooked on the barbecue?
You can use a meat thermometer: salmon is done at around 50 degrees Celsius.
You can also gently press on the salmon using a spatula or fork. If the salmon is flaky, it’s done. It's best to not overcook salmon, overcooked salmon becomes dry and less tasty.
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 150 | gram | salmon fillet | fish | 330.00 | - | - | 23.55 g | 4.95 g | 30.30 g | - | 225.00 mg | 1.50 mg | 30.00 mg | 45.00 mg | 600.00 mg | 300.00 mg | 0.30 mg | 1.20 mg | 37.50 µg | - | - | 13.50 mg | 0.15 mg | 0.24 mg | 0.45 mg | 0.52 mg | 4.50 µg | 18.00 µg | - | - | - |
| 0.75 | tablespoon | honey | 57.75 | 14.16 g | 14.08 g | - | - | 0.08 g | - | 1.31 mg | 0.24 mg | 0.94 mg | 0.38 mg | 9.38 mg | 3.75 mg | 0.02 mg | 0.11 mg | - | - | 0.60 mg | - | - | - | 0.01 mg | 0.01 mg | - | - | - | - | - | |
| 1.25 | tablespoon | soy sauce | soy, gluten | 32.00 | 5.00 g | 5.00 g | 0.03 g | - | 2.88 g | - | 1375.00 mg | 1.25 mg | 15.00 mg | - | 125.00 mg | 12.50 mg | - | - | - | - | - | - | - | - | - | - | - | 2.00 µg | - | - | - |
| 0.5 | cm | fresh ginger | 0.62 | 0.12 g | - | 0.01 g | - | 0.01 g | 0.01 g | 0.05 mg | 0.02 mg | 0.20 mg | 0.40 mg | 2.60 mg | 0.30 mg | - | 0.02 mg | - | - | 0.05 mg | - | - | - | - | - | - | - | - | - | - | |
| 0.25 | lemon | 10.80 | 1.95 g | 0.90 g | 0.12 g | - | 0.15 g | 0.66 g | 0.60 mg | 0.03 mg | 3.00 mg | 3.00 mg | 45.00 mg | 6.00 mg | 0.02 mg | 0.03 mg | - | - | 13.50 mg | - | - | 0.02 mg | 0.01 mg | 0.01 mg | - | 2.40 µg | - | - | - | ||
| a dash of | olive oil | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | ||
| 0.13 | teaspoon | maldon salt | - | - | - | - | - | - | - | 300.00 mg | - | 0.08 mg | 2.18 mg | 0.04 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 0.13 | teaspoon | pink peppercorns | 0.77 | 0.13 g | - | 0.01 g | - | 0.03 g | 0.05 g | 0.10 mg | 0.07 mg | 1.00 mg | - | 3.25 mg | 0.45 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 431.94 | 21.35 g | 19.98 g | 23.71 g | 4.95 g | 33.44 g | 0.72 g | 1902.06 mg | 3.12 mg | 50.21 mg | 50.95 mg | 785.26 mg | 323.00 mg | 0.33 mg | 1.37 mg | 37.50 µg | - | 14.15 mg | 13.50 mg | 0.15 mg | 0.26 mg | 0.46 mg | 0.55 mg | 4.50 µg | 22.40 µg | - | - | - | ||||
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