Balsamic Glazed Salmon Fillets

READY IN: 19mins
Recipe by Boomette

This is a recipe made on the barbecue. From the issue of June 2006 of Coup de Pouce.

Top Review by Kay D.

This was a very quick and easy dish to prepare, so that's definitely a plus. I did use the white balsamic (I had an unopened bottle on hand- must have been some sort of impulse purchase : )- ). The reduced vinegar made a lovely sweet sauce. The only thing I did differently was to give the fish a nice squirt of lemon juice (I do that with ALL my fish), and add some salt, which my family felt was lacking.<br/>All in all, a great dish, and I would probably make this again. Thanks for posting, Boomette!

Ingredients Nutrition

Directions

  1. In a small saucepan, bring to boil the balsamic vinegar and let boil for about 6 minutes or until it has reduced to 3 tablespoon. Let cool.
  2. Set the barbecue to medium-high heat.
  3. Brush salmon fillets with half the reduced balsamic vinegar.
  4. Put salmon fillets, skin side down, on the oiled grill of barbecue and sprinkle with black pepper.
  5. Close the cover and cook for about 10 minutes or until the flesh of salmon is opaque and flakes easily with a fork
  6. When ready to serve, brush with the remaining reduced balsamic vinegar.
  7. Can be served on a bed of corn salad and mange-touts peas.

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