If you're looking for a fast, delicious way to cook salmon, this Honey Balsamic Glazed recipe is hard to beat. Seasoned simply and grilled hot for the perfect crust, then finished with a tangy-sweet glaze that caramelizes right on the fillet.... this recipe delivers restaurant-quality results in just 15 minutes. It’s quick enough for a weeknight, but impressive enough to serve guests.
Honey Balsamic Salmon
I’m tellin’ ya — this one’s a weeknight winner. Just oil up some salmon, hit it with King Craw, and throw it on a hot pellet grill. That high heat gives it a beautiful crust while keeping it juicy in the middle. Then I brush on a sweet and tangy honey balsamic glaze right at the end to finish it off. It’s quick, it’s easy, and it turns out perfect every time. This one’s in heavy rotation at my house — and once you try it, you’ll see why.
Author:Malcom Reed
Ingredients
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4 salmon fillets (6-8oz fillets)
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Olive oil
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King Craw Seasoning (or your favorite Cajun-style blend)
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2 green onions (separate the whites and the greens), thinly sliced
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2 cloves garlic, minced
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1/4 cup balsamic vinegar
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2 tablespoons honey
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Salt & black pepper to taste (I used TX Rub)
For the Honey Balsamic Glaze:
Directions
Preheat your pellet grill to 400°F.
You want those high temps to help build a crust and lock in the moisture.
Prep the salmon:
Lightly oil each fillet and season generously with King Craw seasoning on tops and sides. Let it sit while the grill heats up.
Make the glaze:
In a small saucepan, sauté the green onion whites and garlic in a little oil until softened (1–2 minutes). Add the balsamic, honey, salt, and pepper. Let it simmer until slightly reduced and syrupy — about 5–7 minutes. Set aside.
Grill the salmon:
Place the fillets directly on the grates. Cook for about 13 minutes, or until the internal temp hits 125°F. The outside should have a nice crust at this point.
Glaze it:
Brush the salmon with the honey balsamic glaze and let it cook another 1–2 minutes until the glaze sets and your salmon reaches 135°F internal.
Serve it up:
Pull it off the grill and let it rest for a few minutes before serving. Pairs great with roasted veggies, rice, or even a fresh salad.