Sticky Grilled Barramundi with Lemon Myrtle Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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Grilled Australian barramundi fillets brushed with a tangy lemon myrtle glaze for a fresh and smoky seafood dish. This Australian-inspired seafood recipe, ready in about 22 minutes, pairs barramundi fillets, lemon myrtle powder, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp honey, 2 tbsp soy sauce, 2 tbsp lime juice, 2 tsp lemon myrtle powder, and 1 tbsp olive oil until smooth.
  2. Step 2: Pat dry 4 barramundi fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Preheat grill to medium-high heat. Brush the fillets generously with half of the lemon myrtle glaze.
  4. Step 4: Place fillets skin-side down on the grill and cook for 5 minutes. Flip and brush with remaining glaze, then grill for another 4-5 minutes until fish flakes easily with a fork.
  5. Step 5: Remove from grill and let rest for 2 minutes. Garnish with 1/4 cup chopped fresh coriander before serving.

Frequently asked questions

How long does Sticky Grilled Barramundi with Lemon Myrtle Glaze take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sticky Grilled Barramundi with Lemon Myrtle Glaze?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sticky Grilled Barramundi with Lemon Myrtle Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sticky Grilled Barramundi with Lemon Myrtle Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sticky Grilled Barramundi with Lemon Myrtle Glaze?

Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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