Mean Chef's Grilled Salmon With Red Currant Glaze
- Ready In:
- 1 cup red currant jelly, divided
- 4 (6 ounce) salmon steaks or (6 ounce) skinless boneless salmon fillets
- salt & freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 2 teaspoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon olive oil
- currants (optional) or cherries (optional)
- Preheat an outdoor grill (to high if using a gas grill) and oil the grill grate.
- Melt ½ cup jelly in a small saucepan over low heat.
- Season salmon with salt and pepper and brush both sides with melted jelly.
- Grill until fish is opaque in the thickest part, about 8 minutes.
- Turn the pieces halfway through cooking time.
- While salmon is cooking, melt remaining ½ cup jelly over low heat.
- Add lemon juice, vinegar and mustard.
- Whisk in the olive oil and season with salt and pepper.
- Keep warm.
- Set the grilled salmon on individual plates, spoon the sauce partly over and around the fish, and garnish with fruit if using.
- notes: The salmon can also be cooked in a preheated 450-degree oven.
- Place a heavy, oven-proof 12-inch skillet on medium heat 5 minutes.
- Pour about 2 teaspoons olive oil into pan.
- Put salmon into the pan and brown.
- (If using fillet with skin, the skin side should be facing up.) Turn and pour melted jelly over salmon; season with salt and pepper.
- Place skillet in oven and bake a total of 12 minutes per inch of thickness.
- Or brown the salmon in 2 batches, transfer to a baking dish and bake.
Join The Conversation
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!