Balsamic-Glazed Grilled Salmon
Ingredients
A note about gluten: When a gluten-free tamari is used instead of soy sauce, this recipe is gluten free.
¼ cup
Kowalski's Balsamic Vinegar
1 tbsp.
Kowalski's Pure Honey
1 tbsp.
sugar
2 tsp.
soy sauce or gluten-free tamari
2 lbs.
skin-on salmon fillet(s)
- Kowalski's Extra Virgin Olive Oil, as needed
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- lemon wedges, for finishing
Directions
- In a small saucepan, combine vinegar, honey, sugar and soy sauce over medium-high heat; bring to a boil.
- Reduce heat to low and simmer, stirring occasionally, until reduced to about ¼ cup (about 5 min.); skim off foam.
- Remove sauce from heat; set aside to cool to room temperature.
- Brush salmon lightly with oil; season with salt and pepper.
- Preheat a grill or grill pan to medium-high heat; if using a grill, clean grill grates.
- Grill salmon skin-side down until flaky and fillet reaches an internal temperature of 125° (10-15 min., depending on thickness of fish).
- Transfer salmon to a serving platter, leaving skin behind; squeeze with lemon.
- Drizzle warm fish with balsamic sauce; serve immediately.
Nutrition Note:
- This recipe is a good source of omega-3 fats, plus rich in vitamins D, B6, B12 and selenium.
