Dark Balsamic, Soy and Honey Glazed Grilled Northwest Salmon

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4 Servings
100% would make this recipe for Dark Balsamic, Soy and Honey Glazed Grilled Northwest Salmon again.

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.

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Dark Balsamic, Soy and Honey Glazed Grilled Northwest Salmon Ingredients

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

Instructions for Dark Balsamic, Soy and Honey Glazed Grilled Northwest Salmon

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).

In a large airtight recloseable (ziploc) bag, carefully place the salmon. 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 do moist flakes (see photo). 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 best success removing the thinner pieces of the salmon progressively (so they don't overcook) and serving the thicker pieces last.

Main Ingredient: SalmonCuisine: Northwest

Ingredient Insight - look inside this recipe

Balsamic Vinegar

Brown Sugar

Honey

Salmon

Soy Sauce

Vegetable oil

Brunch Main Dish Grill Marinade Spring Summer Sweet Expensive Northwest Salmon Dinner

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My Favorite Spring Dishes

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My Regular Rotation

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My Standing Ovation Recipes

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Northwest Highlights

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recipes i would like to try over the holidays..

by mookaryn

Salmon Dinner

by jaimey

admin

Delicious recipe.
rating

YES, I would make this recipe again.
Active Time: 20 min; Start-to-Finish: 2 hr
posted Apr 04, 2008 by admin

admin

Had this again the other night -- Wild King Salmon really is the best fish to use for this recipe. Delicious!
rating

YES, I would make this recipe again.
Active Time: 20 min; Start-to-Finish: 2 hr
posted Apr 04, 2008 by admin

jerryfauls

I didn't have honey or brown sugar, so I substituted a little maple syrup instead. It was a great way to add some flavor to the salmon!
rating

YES, I would make this recipe again.
Active Time: 10 hr; Start-to-Finish: 40 hr
posted Mar 08, 2008 by jerryfauls

Ritaca

This is my first recipe that I make here. It was wonderful! I sould have added I cooked mine of a Cuisinart Gridder. Beautiful!
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YES, I would make this recipe again.
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posted Nov 07, 2007 by Ritaca

warnerjim

I strongly recommend fresh King salmon, if you can get it, for this dish.
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posted Oct 20, 2007 by warnerjim

hanan@home

I preheated the grill on high, then turned all burners to low. 14 minutes on the grill. Great flavor!
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YES, I would make this recipe again.
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posted Apr 17, 2007 by hanan@home

SKebschull

This was outstanding! I grilled it on a cedar plank, and the flavor was incredible. The glaze really seemed to pick up the cedar flavor.
rating

YES, I would make this recipe again.
Active Time: 20 min; Start-to-Finish: 1 hr
posted Mar 04, 2007 by SKebschull

RKG1	My wife and I both enjoyed this salmon. I will be looking for a lower sodium soy sauce before making it again though. YES, I would make this recipe again. Active Time:; Start-to-Finish: posted Oct 15, 2006 by RKG1

jennifermeyer54

Also great with fresh Coho salmon
rating

YES, I would make this recipe again.
Active Time: 5 min; Start-to-Finish:
posted Oct 02, 2006 by jennifermeyer54

admin

Marinated the fresh, wild King salmon just 20 mins and it seemed to work out just right. Cooked for about 12 mins, skin side down, on indirect heat on a grill. All four guests enjoyed it. Really terrific flavor!
rating

YES, I would make this recipe again.
Active Time: 20 min; Start-to-Finish: 45 min
posted Jul 30, 2006 by admin

admin

[I made edits to this recipe.]
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posted Jul 20, 2006 by admin

clcheatham

I marinated the salmon for an hour and then, baked it. It turned out great!
rating

YES, I would make this recipe again.
Active Time: 10 min; Start-to-Finish: 1 hr 15 min
posted Apr 27, 2006 by clcheatham

clcheatham

I baked it. It turned out great!
rating

YES, I would make this recipe again.
Active Time: 10 min; Start-to-Finish: 15 min
posted Apr 27, 2006 by clcheatham

petra

I'll make this again. A very tasty recipe.
rating

YES, I would make this recipe again.
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posted Apr 21, 2006 by petra

shanoble

This recipe is really good! I was short on time, so I didn't marinade the salmon. I put all the ingredients and salmon (fillet with no skin) in a 9x13 and baked it until done. It turned out great! I can't wait to make it marinaded and grilled.
rating

YES, I would make this recipe again.
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posted Jan 29, 2006 by shanoble

mlhome

Tasty, yet subtle.
rating

YES, I would make this recipe again.
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posted Dec 22, 2005 by mlhome

mcrismon

Active Time:; Start-to-Finish:
posted Oct 23, 2005 by mcrismon

admonsta

My kids both willingly ate this - that's pretty rare. I'd like to try the marinade on some different fish, or perhaps on chicken. But the salmon was fabulous.
rating

YES, I would make this recipe again.
Active Time: 15 min; Start-to-Finish: 2 hr
posted Oct 04, 2005 by admonsta

princessfiona

WOW! I used 10 yr aged balsalmic with Lyle's Golden Syrup('cus I was out of honey) and a dark molassas brown sugar, I also added some apple wood to the fire. WOW!!! SUPERB!!!
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