Balsamic Glazed Salmon Fillets

Total Time
Prep 3 mins
Cook 16 mins

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

Ingredients Nutrition


  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.


Most Helpful

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!

Kay D. January 12, 2015

I used a regular dark balsamic vinegar and thought I would be smart and make the glaze ahead of time well it set rather hard in the container so needed a quick zap in the microwave to liquidize it, As I used skin on salmon fillets I only glazed one side but we enjoyed crispy skin salmon with a lovely flavour from the reduced balsamic, thank you Boomette, made for Ausie/Kiwi Swap #46 November 2010.

I'mPat November 08, 2010

A really perfect combination when coupling salmon with such a tart/sweet taste such as balsamic vinegar. A marriage made in heaven. 5 star plus on prep/cooking/and serving. Makes a beautiful presentation. I did add a bit of S&P on the fillets first, but other then that, kept to the recipe, except my vinegar was darker then recommended. It is to cold to use the grill so instead, I seared the fillets in a non-stick skillet (3 mins a side) warmed the vinegar and brushed the rest on the salmon post cooking. Served with white rice cooked in fresh thyme. Thank you Boomette! Made for *Everyday is a Holiday* February 2009

Andi of Longmeadow Farm February 19, 2009

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