Balsamic-Glazed Grilled Salmon

Balsamic-Glazed Grilled Salmon

Serves 8


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
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  1. In a small saucepan, combine vinegar, honey, sugar and soy sauce over medium-high heat; bring to a boil.
  2. Reduce heat to low and simmer, stirring occasionally, until reduced to about ¼ cup (about 5 min.); skim off foam.
  3. Remove sauce from heat; set aside to cool to room temperature. 
  4. Brush salmon lightly with oil; season with salt and pepper.
  5. Preheat a grill or grill pan to medium-high heat; if using a grill, clean grill grates.
  6. Grill salmon skin-side down until flaky and fillet reaches an internal temperature of 125° (10-15 min., depending on thickness of fish).
  7. Transfer salmon to a serving platter, leaving skin behind; squeeze with lemon.
  8. 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.