Ingredients:

  • 5 Tablespoons (71g) unsalted butter, melted
  • 1/4 cup (85g) honey
  • 1-2 cloves garlic, minced (about 1 teaspoon)
  • 1 teaspoon ground chipotle chili pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 4 individual salmon fillets (about 6 oz/170g each), skin on or off, or one large salmon fillet (2 lb/900g)

Instructions:

  1. Whisk together melted butter, honey, minced garlic, chipotle chili pepper, pepper, and salt in a medium bowl until well combined.
  2. Place salmon in a container. Pour half the glaze over the salmon, ensuring it's well coated. Marinate for at least 15 minutes, or up to 8 hours in the refrigerator. Reserve the remaining glaze for later.
  3. Preheat your grill to medium-high heat (or preheat oven to 375°F/190°C). If grilling, consider using foil or a cedar plank to prevent sticking and add flavor. If baking, line a baking sheet with parchment paper or a silicone mat.
  4. Place salmon, skin-side down (if using skin-on fillets), on the grill. Cook for approximately 10 minutes per inch of thickness, measured at the thickest part of the fillet, or until the internal temperature reaches 145°F (63°C).
  5. Place salmon on the prepared baking sheet. Bake for 15-20 minutes, depending on thickness, or until the internal temperature reaches 145°F (63°C).
  6. During the last few minutes of cooking, brush the remaining glaze over the warm salmon.
  7. Let the salmon rest for a few minutes before serving. This allows the juices to redistribute.