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BALSAMIC GLAZED GRILLED SALMON

5 from 3 votes
Oh, folks! If you’re chasing after that next delightful grill recipe, I’ve got a gem for you: Balsamic Glazed Grilled Salmon. Picture this – the tangy goodness of balsamic, coupled with the hearty flavor of salmon. This isn’t just any recipe; it’s a blend of taste and health that’ll have you hooked. Let’s dive straight into this culinary adventure!
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Prep Time 20 minutes
Cook Time 15 minutes
Calories: 370
Ingredients Method Notes

Ingredients
  

  • Salmon fillets: 2 pieces about the size of your palm (that’s roughly 6 ounces or 170 grams each)
  • Good ol’ Balsamic vinegar: 1/2 cup that’s about 120 ml for our metric lovers
  • Brown sugar for that subtle sweetness: 2 tablespoons (or 30 grams if you’re weighing)
  • Olive oil the heart-healthy kind: 2 tablespoons (again, 30 ml)
  • Fresh garlic minced and fragrant: 3 cloves
  • Fresh rosemary finely chopped: 1 tablespoon (15 grams, to be precise)
  • Salt just a pinch: 1/2 teaspoon (about 2.5 grams)
  • Ground black pepper for a bit of kick: 1/4 teaspoon (that’s 1 gram)

Method
 

  1. Marinating Magic: Combine your balsamic vinegar, brown sugar, garlic, rosemary, salt, and pepper in a bowl. This saucy mix? That’s our glaze.
  2. Find a dish and place your salmon fillets in. Pour half our glaze over these bad boys. Stash the rest for a surprise later.
  3. Give the salmon some chill time to marinate – about 10-15 minutes.
  4. The Grilling Drama: Get that grill all hot and bothered at medium-high. A touch of olive oil will ensure your salmon won’t go on a sticky escapade.
  5. Salmon on the grill, skin-side down. That’s the drill.
  6. A patient 5-7 minutes on each side till the salmon’s all cooked and fancy.
  7. Here’s where the rest of our glaze comes in. In the last 2 minutes, slather it on the salmon for a finale of flavors.

Notes

A clean, oiled grill is your best friend. That salmon’s got to glide, not stick!
Fresh rosemary? Total game changer. The dried stuff’s alright, but fresh? That’s where the party’s at.
Finish it with lemon wedges or zest for a zingy encore.