Mean Chef's Grilled Salmon With Red Currant Glaze

Total Time
23mins
Prep 15 mins
Cook 8 mins

Adopted from Mean Chef, who described it as "Very yummy, quick and easy grilled salmon"; this reminds me a bit of a lamb dish I love, Lamb Shrewsbury. I think that the sweet-tart sauce is a good foil for the rich, strong flavor of salmon. The sauce is fairly sweet, so some may wish to add more balsamic vinegar and/or lemon juice to increase the tartness.

Ingredients Nutrition

Directions

  1. Preheat an outdoor grill (to high if using a gas grill) and oil the grill grate.
  2. Melt ½ cup jelly in a small saucepan over low heat.
  3. Season salmon with salt and pepper and brush both sides with melted jelly.
  4. Grill until fish is opaque in the thickest part, about 8 minutes.
  5. Turn the pieces halfway through cooking time.
  6. While salmon is cooking, melt remaining ½ cup jelly over low heat.
  7. Add lemon juice, vinegar and mustard.
  8. Whisk in the olive oil and season with salt and pepper.
  9. Keep warm.
  10. Set the grilled salmon on individual plates, spoon the sauce partly over and around the fish, and garnish with fruit if using.
  11. notes: The salmon can also be cooked in a preheated 450-degree oven.
  12. Place a heavy, oven-proof 12-inch skillet on medium heat 5 minutes.
  13. Pour about 2 teaspoons olive oil into pan.
  14. Put salmon into the pan and brown.
  15. (If using fillet with skin, the skin side should be facing up.) Turn and pour melted jelly over salmon; season with salt and pepper.
  16. Place skillet in oven and bake a total of 12 minutes per inch of thickness.
  17. Or brown the salmon in 2 batches, transfer to a baking dish and bake.

Reviews

(4)
Most Helpful

Very good salmon. The kids enjoyed it too, so it was a winner all around. Thanks for keeping Mean's recipe alive here!

jenpalombi June 28, 2010

This a fantastic and very easy recipe to prepare. I did not have red current jelly so substituted plum jam. It turned out great. I prepared it in the oven at 450 F for 12 minutes and it was perfect. Thanks for the recipe.

Cilantro in Canada December 21, 2004

The sauce on this was very nice- lightly sweet and fruity. My husband thought it was perfect, but for my own preference, I probably would up the balsamic slightly just to give it a more acidic edge. The presentation was beautiful- I was just sorry that right before I went to take the photo, my camera batteries died. Long story! lol I'll get the photo next time, as the fish does look lovely. Thanks for posting!

Sue Lau June 19, 2004

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