Dark Balsamic, Soy and Honey Glazed Grilled Northwest Salmon

Dark Balsamic, Soy and Honey Glazed Grilled Northwest Salmon

Ready in 1 hour
109 review(s) averaging 4.6. 93% would make again

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Top-ranked recipe named "Dark Balsamic, Soy and Honey Glazed Grilled Northwest Salmon"

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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! :)"


Are you making this? 
3 pounds Salmon; skin on one side; fresh King Salmon works best for this recipe
3 tablespoons Balsamic vinegar
1/4 cup Vegetable oil
2 tablespoons Brown sugar
1 tablespoon Honey
2 1/2 tablespoons Soy sauce

Original recipe makes 4 Servings



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.

Verified by stevemur

nom nom




Don't let the salmon burn... keep your eye on the clock!

See 2 more photos
Calories Per Serving: 895 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " stevemur stevemur

"I recommend preceding it with this recipe  " stevemur stevemur

"If you have leftovers, I suggest making this  " stevemur stevemur

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " stevemur stevemur

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Fantastic marinade. Great tip about the grilling of salmon, as this was our first time.
mattschmidtm0h0u7l5p3g6 3 months ago

KristenLS24 10 months ago

this is a great recipe and simple. Taste is fantastic. Have made this three times for friends and will continue to have this on the menu for a long time to come.
fatfred 1 year ago

I make this almost once a week because it's so fantastic! This is one of my favorite salmon recipes by far! If we don't feel like firing up the grill I bake in the oven at 400 degrees for 20 min and it comes out perfect!
AndiSavage 1 year ago

We are fortunate to live in California where winter was almost non-existent this year. Because of the mild weather, I've been able to BBQ the whole year. And since salmon is the family favorite, I wanted to come up with something more interesting than oil/lemon/garlic. Since finding this recipe for 'Dark Balsamic, Soy and Honey Glaze' marinade, I've not looked back. It even makes 'previously frozen' salmon taste amazing. Don't miss the author's grilling tips -- the high heat keeps the fish moist and leaves the skin behind where it can just be burned off. If you're using an old-school Weber (like me), separate the coals after they get white; build up the sides with 6-8 more coals and let them get white. Now your fish can go right down the center f the really hot grille, but over indirect heat. Nice!!
TRVevia 1 year ago

Fabulous, will make again.
cindylong 1 year ago

Tried this recipe for the first time about a year ago. It is now my 'go to recipe' for salmon. Easy, delicious, and the kids love it too. I do use a little less oil than the recipe calls for. Highly recommended.
Oshlove 1 year ago

So delicious but only without the balsamic!
lilil95 1 year ago

mireillewilliams 2 years ago

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