Dark Balsamic, Soy, and Honey Glazed Grilled Northwest Salmon
Seeking a change from ordinary grilled salmon? Treat your taste buds to this unique marinade and savor the moist and flavorful result!
Seeking a change from ordinary grilled salmon? Treat your taste buds to this unique marinade and savor the moist and flavorful result!
- Carbohydrate 16.84814375 g
- Cholesterol 187.106852625 mg
- Fat 59.2818845405 g
- Fiber 0.0277968754142057 g
- Protein 69.817110528 g
- Saturated Fat 11.37971608875 g
- Serving Size 1 1 Serving (379g)
- Sodium 363.156811225 mg
- Sugar 16.8203468745858 g
- Trans Fat 9.39947644135 g
- Calories 895 calories
Step-by-step
- 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).
- Carefully place the salmon in a large airtight recloseable (ziploc) bag. 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 see moist flakes (see photo). Your cook time will vary greatly with the thickness of the salmon and the heat of the grill. Use a fork if you need to to check for doneness. When the salmon flakes at the thickest part, but is still moist, 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 success removing the thinner pieces of the salmon progressively (so they don't overcook) and serving the thicker pieces last.
The Danger of Extended Marinades
Leaving fish in an acidic liquid for too long degrades the proteins completely, turning the outer millimeters into a mushy texture before the heat ever touches the flesh. Vinegar and soy sauce break down muscle fibers aggressively. Keep the contact window between one and three hours maximum to preserve structure while allowing the dark balsamic and honey flavors to penetrate.
Managing Heat Zones on the Grill
Starting a grill at medium-high and immediately dropping it to medium-low prevents the high sugar content in the honey and brown sugar from burning instantly. Direct, unmanaged flames will char the exterior before the thickest part of a three-pound fillet reaches safe internal flaking consistency. Cover the grill during the seven to nine minute cooking window to trap ambient heat and cook the top evenly.
Protecting the Flesh During Removal
King salmon yields exceptionally moist results due to its higher natural fat content, but the skin will likely adhere firmly to hot grates. Leave the skin behind on the metal bars rather than forcing it off with a spatula. Tapered fillets cook unevenly, so remove thinner tail sections progressively sooner than the dense center portion to avoid dryness.
