If you ask me, there’s nothing better than salmon kissed by the smoky heat of a charcoal grill—especially when it’s slathered in a buttery, garlicky, sweet and savory glaze. This Sweet and Smoky Grilled Salmon is a cabin classic in our family, straight from my dad’s grill to your plate.
It’s bold, flavorful, and surprisingly easy to make. Whether you’re cooking for a summer backyard get-together or just craving something smoky on a weeknight, this one’s worth firing up the coals for.
Why You’ll Love This Recipe
- Flavor-packed: Sweet brown sugar, savory soy, bright lemon, and loads of garlic bring the perfect balance.
- Charcoal grilled: That unmistakable smoky flavor takes it over the top.
- Simple ingredients: Nothing fancy here—just a few pantry staples and a little butter.
- Versatile: Works just as well with chicken or pork if you’re not in the mood for seafood.
Ingredients You’ll Need
- 2 tablespoons butter – For richness and that silky base.
- 3 cloves garlic, minced – Don’t hold back.
- 1 tablespoon soy sauce – Adds savory depth.
- 2 tablespoons brown sugar – For that sweet, caramelized crust.
- Juice of 1 lemon – Brightens everything up.
- Salmon fillets – Skin-on, boneless if possible, and fresh or thawed.
Optional but recommended: wood chips (like hickory or applewood) for that next-level smoky flavor.
How to Make It
Prep the grill:
Light your charcoal using a chimney starter—no lighter fluid, please! Once it’s ready, bank the hot coals to one side for indirect heat. Add drained wood chips over the coals, then set the grill grate on and let it preheat.
Make the glaze:
In a small saucepan or microwave-safe bowl, melt the butter with garlic, soy sauce, brown sugar, and lemon juice. Stir until smooth.
Grill the salmon:
Place your salmon skin-side down over indirect heat. Brush generously with the glaze.
Keep brushing:
Continue basting with the sauce as the salmon cooks. Grill for 15–20 minutes or until the salmon just begins to flake with a fork.
Pro tip:
The salmon is done when it flakes easily. Don’t overcook it—dry salmon is no one’s friend.
Grilling Tips
- Soak your wood chips in water for at least 30 minutes before grilling.
- Use indirect heat to avoid burning the glaze—sweet sauces can caramelize quickly.
- Leave the skin on for easier flipping and to keep the fillet together.
- Watch the time—salmon doesn’t take long! Start checking around 15 minutes.
Serving Ideas
Serve this salmon with:
- Grilled asparagus or zucchini
- A simple side salad with lemon vinaigrette
- Roasted potatoes or a grain bowl with couscous or farro
- Garlic bread or warm naan to mop up any leftover glaze
Or flake it over a salad or rice bowl the next day!
FAQs
Can I use a gas grill instead of charcoal?
Absolutely. You won’t get quite the same smoky flavor, but the marinade still shines.
Can I make this without wood chips?
Yes! The glaze brings plenty of flavor. The wood chips just add an extra smoky touch.
Can I use frozen salmon?
Yes, just be sure it’s fully thawed and patted dry before grilling.
What if I don’t have brown sugar?
You can substitute honey or maple syrup in a pinch.
Final Thoughts
There’s something nostalgic and satisfying about grilling with family—especially when the recipe comes with a story, a little smoke, and a whole lot of flavor. This Sweet and Smoky Grilled Salmon has become a go-to at our cabin and backyard cookouts, and I hope it finds a spot on your grill too.
Trust me: once you’ve tasted the sweet-savory glaze caramelized over perfectly grilled salmon, you’ll be finding excuses to make it again and again—no matter the season.
Sweet and Smoky Salmon
This Sweet and Smoky Grilled Salmon is everything you want in a summer dinner—tender, flavorful, and kissed with just the right amount of char from the coals.
Ingredients
- 2 lb wild caught salmon
- 3 Tbsp butter
- 2 tsp garlic
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp soy sauce or aminos
- 1-2 Tbsp brown sugar
Instructions
- Start by getting your charcoal grill going. Light the charcoal briquettes using a starter chimney—skip the lighter fluid to avoid any off flavors. Once the coals are glowing and ashy gray, push them to one side of the grill to create an indirect heat zone.
- While the coals are heating, soak your wood chips in water. Apple and cherry wood are great choices for salmon, giving it a subtle smokiness without overpowering the fish. Soak for at least 30 minutes before using.
- Brush your grill grates with oil to help prevent sticking. Season the salmon lightly with salt and pepper, then place it on the grill over indirect heat.
- In a small bowl or cup, microwave the butter, garlic, lemon juice, soy sauce, and brown sugar until the mixture is melted and combined.
- Let the salmon cook for around 20 minutes, or until it’s just cooked through and still moist. Once it's nearly done, brush on the warm sauce and let it finish with a quick glaze. You'll know it's ready when the fish flakes easily with a fork.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 380Total Fat 24gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 15gCholesterol 111mgSodium 286mgCarbohydrates 4gFiber 0gSugar 4gProtein 34g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
