Grilled Balsamic Glazed Salmon
The key to searing salmon, which gives it those nice grill marks, is using very high heat and not moving the salmon for a few minutes, otherwise it will stick to the grates. Scramble recipe tester Nancy Bolen reports, “The salmon was a hit! The best endorsement came from 6-year-old Anna-Grace, who usually will not eat any kind of fish, who said ‘I love it!’ and cleaned her plate! My son Scot, who is not a big fish eater either, rated it 1000 on a 10-point scale.”
- 1 Tbsp. extra virgin olive oil
- 2 cloves garlic minced, about 1 tsp.
- 1 Tbsp. balsamic vinegar
- 1 tsp. Dijon mustard (use wheat/gluten-free if needed)
- 1 - 2 tsp. fresh chives, basil, or parsley minced
- 1 1/2 - 2 lbs. salmon fillet (use wild Alaskan salmon if possible),
- 1 tsp. kosher salt, sea salt, or other coarse salt
- 1/4 tsp. black pepper or to taste
- Preheat the grill to high heat. (Alternatively, you can use the broiler with the rack about 5 inches from the heat source.)
- In a small bowl, whisk together the oil, garlic, vinegar, mustard, and chives. Season the flesh of the salmon with the salt and pepper, and coat both sides of the salmon thoroughly with nonstick cooking spray (or brush it with vegetable oil, if you prefer).
- When the grill is very hot (about 500 degrees), grill the salmon flesh side down for 2 - 3 minutes with the lid closed.
- Flip the salmon and spoon the balsamic glaze over the flesh side of the fish, spreading it evenly with the back of the spoon. Reduce the grill’s heat to low (or move the salmon off the direct heat) and close the lid.
- Grill the salmon for about 10 more minutes until it is just cooked through in the thickest part and flakes easily. Remove the salmon to a clean plate and serve it immediately.
Slow Cooker Directions:
- Cut the salmon fillet into pieces that will easily fit into the slow cooker. Place each piece of salmon on a piece of aluminum foil large enough to fold into a packet. Whisk the glaze mixture as directed and drizzle the glaze evenly on top of the fish. Fold the foil over the salmon tightly to form a packet, then stack the packets in the slow cooker. Cook on low for 6 - 7 hours or high for 3 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Peel the garlic, mince the chives or parsley (if using basil, don’t mince ahead as it will brown), prepare the glaze. Scramble Flavor Booster: Double the mustard and serve the fish with freshly ground black pepper. Tip: Balsamic vinegar has a somewhat sweet and slightly tart taste. If you're a fan of the flavors in balsamic vinegar, drizzle it on fresh sliced tomatoes and avocados, grilled veggies, or add a splash to tomato sauces and sautéed greens. Just pour slowly—a little goes a long way flavor-wise. To make the flavors more intense, reduce the balsamic vinegar by simmering it until it thickens and use it to glaze, dip, or drizzle. Nutritional Information Per Serving (% based upon daily values): Calories 230, Total Fat: 15g, 23%; Saturated Fat: 3g, 15%; Cholesterol: 65mg, 22%; Sodium: 410mg, 17%; Total Carbohydrate: 1g, 0%; Dietary Fiber: 0g, 0%; Sugar: 0g; Protein: 23g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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