Honey Balsamic Salmon | Fast & Easy Weeknight Dinner

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is more affordable and still provides acidity.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Corn syrup is less expensive and provides sweetness.

Drizzle olive oil over the salmon and spread it around with hands to help seasoning stick.

Sprinkle King Craw Cajun seasoning on the outside of the salmon, ensuring to coat the edges for flavor.

Preheat the Gorilla Pellet grill to 400°F.

Place the salmon skin side down on the grill, positioning thicker ends towards the outside and ensuring space for smoke to circulate.

Close the grill lid and cook the salmon for 13 minutes at 400°F.

In a pan, drizzle olive oil and add the chopped whites of 2 green onions, cooking for 1-2 minutes to release juices.

Add 2 cloves of garlic to the pan and cook for about 60 seconds until fragrant.

Pour in 1/4 cup balsamic vinegar and 2 tablespoons honey, adding a touch of salt and pepper.

Reduce the glaze by half over 5-7 minutes until it thickens slightly.

Check the internal temperature of the salmon after 13 minutes, aiming for 125-130°F; brush the glaze over the salmon when it reaches 130°F.

Return the salmon to the grill for an additional 5 minutes, watching closely to prevent the glaze from burning.

Remove the salmon from the grill and let it rest on a cutting board for a few minutes before garnishing with green onion tops.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens