Rustic, wild Grilled Salmon with Rosemary and Hot Honey is a must for your Father’s Day BBQ. Simple to make and it’s ready in 15 minutes. So that means you’ll have more time to spend with dad. AND if you haven’t tried hot honey yet…you better scroll down to find out where to get some!
Fishing with my dad is the strongest memory for me. Getting up at the crack of dawn was easy because dad always had a variety of Hostess doughnuts to lure us down to the marina where we kept our boat. Sometimes we would go for a day trip and sometimes it was a weekend overnight adventure. Taking the boat through the San Juan Islands was a magical experience. Exploring the many inlets and searching for whales, stopping to cast our fishing poles or drop some crab pots and coming home with gifts from the sea.
As you can tell from my recipe collection, seafood is my favorite dish to make and wild salmon is unlike any other fish. I ALWAYS choose wild salmon over farmed. Locals to the Pacific Northwest can always tell the difference between wild caught and farmed salmon. Wild caught salmon has a firmer texture and natural color. I would never buy salmon that has added color. NEVER. If I’m buying from the grocery, I look for the terms:
Wild No Color Added Fresh
I like my salmon simple and a little rustic. Some fresh herbs from the garden, butter and always fresh lemon slices. Since I’m on a HOT HONEY kick, this time I’ve added hot honey to the mix. Specifically Bee Local Hot Honey, who joined Jacobsen Salt Co. in 2015. Local to the Pacific NW and sustainable, Bee Local Hot Honey is made with scorpion chili peppers (yes, the name tells it all – it’s HOT) But…it’s so incredible that I’m using it on nearly everything and you should too! Check out their website, where you can get your own bottle of honey: Jacobsen Salt Co. – Bee Local Honey
More Recipes Like This:
- Steamer Clams in White Wine with Bacon & Fennel
- Grilled Seafood Tostada
- Cornmeal Crusted Pacific Snapper in Tequila Lime Sauce
Grilled Salmon with Rosemary & Hot Honey
- 1 lb wild salmon fillet
- 4 tbsp butter
- 1 tbsp hot honey
- 2 sprigs fresh rosemary removed from stem
- salt and pepper
- 1 large lemon sliced in rounds
- Fire up that grill! I like the flavor of charcoal, especially for salmon. Make sure the coals have burned out and are all gray. You don't want to taste any lighter fluid left of the black charcoals.
- Slather salmon fillet with butter. Drizzle with about half the hot honey. I like to make zig-zag drizzles across the fillet. Sprinkle on about half of the rosemary and a little salt and pepper.
- Place flesh side of salmon on grill first. Let cook until salmon turns opaque half way to the middle of fillet. Timing will depend on the thickness of the salmon. A one inch thick fillet will take about 5 minutes on each side. You will know when the salmon fillet is ready to flip over because it will come off the grill with ease. Don't rush it. Flip and continue cooking for another 5 minutes (depending on thickness).
- Remove from grill and drizzle remaining hot honey over fillet, sprinkle remaining rosemary, season with salt and pepper and garnish with sliced lemons on top.