Dark Balsamic, Soy and Honey Glazed Grilled Northwest Salmon
Recipes » Main Dish » Fish and Shellfish
This unusual salmon marinade makes for an exceptionally moist and delicious final product. Two guests remarked tonight that it's the best salmon they've ever had. You might not normally be tempted to try these ingredients together, but if you're looking for a change from ordinary grilled salmon... which is certainly delicious on its own... give this one a try and you may be pleasantly surprised. I highly recommend you use fresh, wild king salmon if you can get it.
"GREAT recipe! At my house, I do not prepare any foods with sugar, white flours, white rice, white taters, you get the gist. So when I made this, I substituted the 2T brown sugar for an equal amount of sugar-free pancake syrup and the 1T of honey for 2T of my homemade, sugar-free apple butter. Other than that, your recipe directions were followed precisely and the dish was a HUGE hit! thanks for sharing! :)"
- theMilkmaidCuisine: NorthwestMain Ingredient: Salmon
94% would make again (reviews)
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Notes Ingredients
Dark Balsamic, Soy and Honey Glazed Grilled Northwest Salmon Preparation
Wash and prepare salmon.
I strongly recommend fresh King salmon, if you can get it, for this dish. Whisk vegetable oil, brown sugar, balsamic vinegar, honey and soy sauce until mixed well (emulsified).
Carefully place the salmon in a large airtight recloseable (ziploc) bag. Add marinade. Marinate in fridge for 1-3 hours (do not overmarinate... you still want to primarily taste the salmon).
Prepare grill to medium-high heat.
Turn down heat to medium-low.
Grill salmon, skin side down, COVERED for about 7-9 minutes until you can see moist flakes (see photo). Your cook time will vary greatly with the thickness of the salmon and the heat of the grill. Use a fork if you need to to check for doneness. When the salmon flakes at the thickest part, but is still moist, take salmon off grill.
Tip: Leave the skin ON the grill if it's adhered (which it probably has), you'll generally be able to get the salmon off, whole, without it breaking if you don't try to get the skin off. Fortunately, you really don't want to eat it anyway; let it burn off for a bit and scrape it off.
You may have success removing the thinner pieces of the salmon progressively (so they don't overcook) and serving the thicker pieces last.
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Dark Balsamic, Soy and Honey Glazed Grilled Northwest Salmon Reviews
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Delicious, my wife loved it! Easy and fast.
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Good glaze. Nice for when you want do a little something different with salmon.
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Wonderful and delicious!! I love the flavor of salmon and was looking for something different and this recipe is it. I am unable to get the recommended salmon but it is delicious with Alaska pink salmon which is available in my area year round. Usually make it 2-3 times a month and serve with stir fry vegies. Highly recommend.
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I'm new to Big Oven and this I'd the first thing I've made... It was really easy to prepare and came out great... I'm totally inspired!!
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This was extremely good to the adults but the kids weren't feeling it. I appreciated the simplicity a lot, and it was fresh and flavorful.
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Delightful marinade=great fish, we thoroughly enjoyed this! Fresh King Salmon is not readily available locally, but it was fantastic with what I had to work with. I served it with Jasmine rice and grilled vegetables on the side for a delicious and nutritious dinner.
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This is an outstanding recipe for giving an old favorite, salmon, a completely new and delicious taste. I prepared it with farm-raised salmon, a fish I generally regard as inferior to wild-caught. To my surprise, I found the marinated fish perhaps superior to usual methods of preparing wild-caught. The combination of ingredients leaves a pleasant aftertaste. I will definitely fix it again.
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Simple and easy to put together! Tastes great too!
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I don't normally eat fish alone, but I ate it all. It was delicious.
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The flavor on this was fantastic. Loved it!
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Very yummy!! My 5 year old, who only eats spaghetti-O's, loved this. Try it!
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Great taste!!! We pan fried it instead of grilling, worked just as well.
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I added garlic, ginger, salt and pepper. This was a very flavorful marinade! Hubby really enjoyed it too!
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