These Hot Honey Grilled Salmon fillets are all about sweet heat, smoky flavor, and keeping things incredibly simple. A whole skin-on salmon fillet gets coated in olive oil and Kosmos Q Honey Killer Bee Rub, then grilled until perfectly cooked and flaky.
The salmon is finished with a generous glaze of Kosmos Q Pineapple Heat and a drizzle of hot honey that melts right into the glaze while the fish is still warm. It’s quick, easy, packed with flavor, and perfect for a weeknight dinner or your next backyard cook. Let’s get to it.
1 (2 lb) Salmon Fillet, Skin-On
0.5 Cup Kosmos Q Pineapple Heat Glaze
1 Tbsp Olive Oil
1 Tbsp Honey
1 Lemon, Cut Into Wedges
Grilled Vegetables or Rice, for Serving
Pat the 2-pound skin-on salmon fillet dry with paper towels.
Lightly coat the salmon with 1 tablespoon of olive oil, making sure the entire surface is lightly covered.
Season the salmon evenly with 2 tablespoons of Kosmos Q Honey Killer Bee Rub.
Let the salmon sit for about 10 minutes while you get the grill fired up.
This gives the seasoning a little time to settle into the salmon while you get everything else ready.
Preheat your grill to 375°F.
If you're cooking on a charcoal grill, set up a two-zone fire with a hot direct side and a cooler indirect side.
This gives you a little extra control in case the salmon needs to be moved away from the direct heat while it cooks.
Once the grill is hot and ready, it's time to get that salmon on the grill.
Place the salmon skin-side down on a grill mat over the heat.
Close the lid and let the salmon cook for about 10 to 12 minutes.
Keep an eye on the temperature as it cooks. You're looking for an internal temperature of about 135–140°F, with the salmon beginning to flake easily with a fork.
The goal is tender, juicy salmon with just enough grill flavor without drying it out.
During the final 2 to 3 minutes of cooking, generously brush the salmon with 0.5 cup of Kosmos Q Pineapple Heat.
Let the glaze cook onto the salmon and caramelize slightly as it finishes cooking.
That sweet, fruity heat adds another layer of flavor while giving the outside of the salmon a beautiful glossy finish.
Just keep an eye on it so the glaze doesn't burn.
Remove the salmon from the grill and immediately drizzle 1 tablespoon of honey over the top while the salmon is still hot.
The heat helps the honey spread across the surface and blend into the Pineapple Heat glaze.
Finish with fresh lemon wedges for a bright, citrusy kick that cuts through the sweetness and heat.
Let the salmon rest for about 3 to 5 minutes before serving.
This gives the juices a chance to settle back into the fish while the glaze and hot honey finish coming together.
While the salmon rests, get your grilled vegetables or rice ready to serve alongside it.
Tender, flaky grilled salmon with a sweet and spicy glaze, finished with a touch of honey and fresh lemon.
Every bite brings together the honey-forward flavor of the Killer Bee Rub, the tropical heat of Kosmos Q Pineapple Heat, and the bright freshness of lemon.
Simple ingredients. Big flavor. And a salmon dinner that's easy enough for a weeknight but good enough to steal the spotlight at your next backyard cook.
Take a bite, enjoy every second, and don't forget to snap a photo of your finished Hot Honey Grilled Salmon.
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