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5 from 1 vote

Grilled Salmon with Rosemary & Hot Honey

Wild Sockeye salmon drizzled in hot honey and grilled with rosemary and lemon.
Prep Time5 mins
Cook Time10 mins
Course: Main Course
Cuisine: PNW, Seafood
Keyword: PNW Recipes, salmon
Servings: 4


  • 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.