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Grilled Honey Lime Salmon with Grilled Veggies

A quick and satisfying meal featuring tender salmon fillets marinated in a zesty honey-lime sauce, served alongside a colorful mix of grilled vegetables.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 3 tablespoons olive oil Adds richness and helps the marinade adhere to the salmon.
  • 3 tablespoons lime juice Provides a tangy kick that brightens up the dish.
  • 2 tablespoons honey Balances out the acidity of lime for a sweet-tart harmony.
  • 2 tablespoons soy sauce Enhances the flavors with umami undertones.
  • 3 cloves minced garlic Infuses the marinade with aromatic flavor.
  • 1 teaspoon black pepper Adds a subtle warmth that complements the fish.
For the Main Ingredients
  • 4 pieces salmon fillets The star protein packed with omega-3 fatty acids.
  • 1 medium eggplant Adds a meaty texture that grills beautifully.
  • 1 medium yellow squash Offers a mild, sweet flavor that balances the dish.
  • 1 medium red onion Caramelizes nicely on the grill for a sweet crunch.
  • 1 cup cherry tomatoes Burst with juiciness when grilled, adding freshness.
  • 2 cups cooked rice Serves as a hearty base to complete the meal.
  • 2 stalks green onions Optional garnish for a hint of freshness.

Method
 

Preparation
  1. In a glass baking dish, whisk together olive oil, lime juice, honey, soy sauce, minced garlic, and black pepper to prepare the marinade.
  2. Add salmon fillets skin side up, cover, and refrigerate for 15-45 minutes to marinate.
  3. Prepare the grill by stacking Kingsford Hardwood Charcoal Briquettes in a pyramid, adding lighter fluid, lighting it, and letting burn until ashed over (about 15 minutes). Spread briquettes into a single layer, aiming for 350°F to 375°F.
  4. Brush eggplant, squash, and red onions with olive oil, then sprinkle with salt and dried dill. Toss tomatoes with olive oil, salt, and dried dill and set aside.
Grilling
  1. Remove salmon from marinade and grill flesh side down on one side of the grill. Discard excess marinade. Grill for 7-8 minutes, flip, and continue grilling for 3-4 minutes or until fully cooked.
  2. On the other side of the grill, place eggplant, squash, and onion cut side down. Grill for 8-9 minutes, turning occasionally, and remove when flipping the salmon. Add tomatoes cut side down and grill for an additional 3-4 minutes.
Serving
  1. Remove all from the grill and let rest for 5 minutes. Chop grilled vegetables into small pieces.
  2. Serve grilled salmon and veggies over cooked rice, garnished with chopped green onions if desired.

Notes

For best results, let the salmon marinate longer and use a grill thermometer for consistent heat. Consider adding fresh herbs to the toppings for a burst of freshness. Store leftovers in an airtight container in the refrigerator for up to three days.