Ginger-Honey Glazed Salmon with Carrot and Miso Slaw

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  • Total Time: 0 hrs 30 mins
  • Hands-on Time: 0 hrs 15 mins
  • Makes: 4 servings

Give grilled salmon an Asian flare with a zippy glaze of ginger, honey and citrus. A carrot slaw with a miso dressing adds refreshing crunch on the side.


  • 2 teaspoons

    Ginger root ground organic
  • 1/2 teaspoon

    Chili Peppers 15,000HU crushed
  • 1 1/2 pounds salmon fillet (skin on)

  • 2 teaspoons honey

  • 2 teaspoons olive oil

  • 1/3 cup orange juice

  • 1 teaspoon lime juice

  • 3 teaspoons soy sauce

  • 4 cups peeled, grated carrots

  • 1 teaspoon white miso paste

  • 1 scallion, light and dark green parts only, chopped

  • 1/4 cup raisins

  • 2 teaspoons honey

  • 1/4 cup rice wine vinegar

  • 2 teaspoons minced fresh ginger

  • 1 teaspoon sesame oil


    For the Carrot Slaw

    1. In a medium bowl, whisk together the rice wine vinegar, sesame oil, white miso paste, ginger, honey and red pepper flakes. Set aside.

    2. Place the grated carrot, scallion and raisins in a serving bowl. Pour dressing on top and mix to combine. Cover and let sit in the fridge for an hour before serving.


    For the Grilled Salmon

    1. In a bowl, prepare the marinade by whisking together the honey, olive oil, ground ginger, orange juice, lime juice and soy sauce.

    2. Place the salmon fillets in a glass baking dish and pour marinade over the fish. Cover and let sit in the refrigerator for 30 minutes.

    3. Lightly oil the grill and preheat. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid. Aim for medium heat - if your grill lid has a thermometer built into the lid, it should read about 350 degrees.

    4. Transfer the salmon to a platter. Reserve the marinade.

    5. Place the marinade in a small saucepan and bring to a boil. Once it reaches a boil, cook for one minute. This will kill off any bacteria and make it safe to baste the salmon while it's cooking.

    6. Place the salmon, skin side down, on the grill.

    7. Cook for approximately 15 to 20 minutes, depending on the thickness of the salmon, basting every 5 minutes. To check for doneness, test the flesh with a fork. When it's done, it will begin to flake. Additionally, if you cut into the salmon, the meat should be opaque.

    8. Transfer the fish to a platter and serve with carrot slaw.

    Do not flip the salmon as this is a glazed salmon. Your goal is to cook the flesh, not color it with grill marks.


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