Honey-Garlic Salmon With Grapefruit

Published March 27, 2025

Recipe Overview

This vibrant dish balances the delicate sweetness of honey with the bright tartness of grapefruit, creating a harmonious glaze for tender salmon fillets. A zesty, herbaceous garnish complements the savory-sweet profile, making it ideal for weeknight dinners or light gatherings.

• Total Time: 35 minutes

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Servings: 4

Ingredients

• 1 large grapefruit (about 1.5 lbs), for zest, juice, and segments

• 2 teaspoons (tsp) honey

• 2 large garlic cloves, grated or minced (divided)

• 4 (6-ounce) salmon fillets (skin-on or skinless; skin-on recommended for texture)

• 1 tablespoon (tbsp) extra-virgin olive oil

• Kosher salt and freshly ground black pepper

• ¼ cup chopped fresh parsley

• 1 tablespoon chopped fresh mint (optional, for herbaceous depth)

Preparation

Step 1: Prep the Grapefruit

• Preheat oven to 400°F (200°C).

• Finely zest half the grapefruit using a microplane zester (avoid the bitter white pith). Transfer zest to a medium bowl.

• Cut the grapefruit in half crosswise, then quarter each half. Use a paring knife to carefully separate segments from the white pith, running the knife along the perimeter of each segment. Gently scoop out the segments (reserve the juice and pith-free segments) and add to the bowl with the zest.

• Squeeze the emptied grapefruit halves into a small saucepan, straining out any seeds or pith with a spoon.

Step 2: Reduce Grapefruit Juice for Glaze

• Bring the grapefruit juice to a boil over high heat. Simmer until syrupy (reduced to ~1 tablespoon), about 3 minutes. The juice should coat the back of a spoon and drizzle slowly.

• Remove from heat, stir in honey, and 1½ cloves of the grated garlic. Set aside to cool slightly.

Step 3: Prepare and Season Salmon

• Line a rimmed baking sheet with parchment paper (non-stick, easy cleanup).

• Pat salmon fillets dry with paper towels (critical for even glazing and crisp skin). Rub fillets with olive oil, then season generously with salt and pepper on both sides.

• Place fillets on the sheet pan, skin-side down (if skin-on). Spoon the honey-garlic glaze evenly over the tops.

Step 4: Roast Salmon

• Roast for 10–15 minutes, until the salmon is just cooked through. The internal temperature should reach 120°F (49°C) with an instant-read thermometer (medium-rare; flesh flakes easily with a fork).

Step 5: Assemble the Grapefruit Garnish

• While the salmon roasts, add remaining garlic, chopped parsley, optional mint, and a pinch of salt to the grapefruit segments and zest. Gently toss to combine, keeping segments intact.

Step 6: Serve

• Arrange roasted salmon on a platter. Top each fillet with the fresh grapefruit-garnish mixture. For best presentation, serve immediately with a side of roasted vegetables or quinoa.

User Comments

• "Can’t do grapefruit due to medication—substituted 1 orange + 1 lime per grapefruit. Perfect tartness, no bitterness."

• "Used orange juice + no zest (only had orange). Glaze was tangy-sweet. 120°F is medium-rare, which is tender, not lukewarm!"

• "Halved the recipe but had too little juice—next time, use 1.5 grapefruits. The garnish was a lovely complement."

• "At high altitude, simmered the juice longer. Add broccolini or roasted potatoes for a complete meal."

Enjoy this refreshing, citrus-kissed salmon dish—its balance of sweet, tart, and savory flavors makes it a standout weeknight staple!