Recipe Of The Day: Dark Balsamic, Soy and Honey Glazed Grilled Northwest Salmon - BigOven.com

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Dark Balsamic, Soy and Honey Glazed Grilled Northwest Salmon - You are not allowed to view links. Register or Login

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

3 pounds <a href="http://www.bigoven.com/whatis.aspx?id=Salmon" class="deflink">Salmon</a> skin on one side; fresh King Salmon works best for this recipe
3 tablespoon <a href="http://www.bigoven.com/whatis.aspx?id=Balsamic%20Vinegar" class="deflink">Balsamic Vinegar</a>
1/4 cup <a href="http://www.bigoven.com/whatis.aspx?id=Vegetable%20Oil" class="deflink">Vegetable oil</a>
2 tablespoon <a href="http://www.bigoven.com/whatis.aspx?id=Brown%20Sugar" class="deflink">Brown sugar</a>
1 tablespoon <a href="http://www.bigoven.com/whatis.aspx?id=Honey" class="deflink">Honey</a>
2 1/2 tablespoon <a href="http://www.bigoven.com/whatis.aspx?id=Soy%20Sauce" class="deflink">Soy sauce</a>

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.

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