Balsamic Grilled Salmon
This balsamic grilled salmon recipe is packed with flavor from a simple marinade that doubles as a beautiful glaze.
Servings 4
Ingredients
- 4 salmon fillets about 6 ounces each
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 2 large garlic cloves minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp fresh rosemary
- Lemon wedges for serving
Optional Garnishes
- Extra balsamic glaze
- Fresh herbs
- Cracked black pepper
Instructions
- In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, salt, pepper and rosemary
- Place salmon fillets in a shallow dish or zip-top bag. Pour the marinade over the salmon and turn gently to coat. Refrigerate for 15–30 minutes. Avoid marinating longer than 30 minutes because the acid in the balsamic vinegar can start to change the texture of the fish.
- Preheat grill to medium-high heat, about 375–400°F. Lightly oil the grill grates to help prevent sticking.
- Remove salmon from the marinade and place fillets skin-side down on the grill. Grill for 4–5 minutes per side, depending on thickness, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
- Remove salmon from the grill and let rest for 2–3 minutes. Top with fresh herbs, an optional drizzle of balsamic glaze, and serve with lemon wedges.
