Grilled Salmon with Balsamic Rosemary Glaze
October 30th, 2010
I like to cook fish more than I like to eat it. My wife, on the other hand, loves fish and this salmon recipe definitely made her “approved” list as soon as she tasted it. It’s crispy, flavorful and quick. The rosemary (still growing happily in our garden outside) balanced out the balsamic vinegar glaze nicely. It’s a very simple and clean dish. I have to admit, even I enjoyed it. Since this is one robust fish, pair it with something like a nice Fireside Ale or a smoked porter.
Grilled Salmon with Balsamic Rosemary Glaze
Ingredients
- 2 tablespoons olive oil
- 2 large onions, sliced
- 1/3 cup balsamic vinegar
- Another 1/2 cup balsamic vinegar
- 2 sprigs fresh rosemary
- 4-6 salmon fillet portions
- olive oil
- salt and pepper
Preparation
- For balsamic onion glaze, heat oil in a large sauté pan over medium heat and add onions.
- Sweat onions, stirring often, until all liquid has evaporated, about 20 minutes. Add half of the 1/3 cup balsamic vinegar and simmer until absorbed.
- Add remaining balsamic and reduce until onions are glazed. Season to taste and set the balsamic onions aside.
- For the salmon, preheat grill and set to medium-high.
- Reduce the 1/2 cup balsamic vinegar with rosemary sprigs in a small saucepot, over medium-high heat, to a glaze consistency, about 8 minutes.
- Brush salmon fillets lightly with olive oil and season. Grill for 5 minutes, then turn over the fillet and grill 5 more minutes.
- Brush salmon with the balsamic rosemary glaze during last 5 minutes of cooking.
- Serve salmon with balsamic onions on the side and some extra glaze poured over the dish.
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I just did the salmon part, but it was really good.
Glad to hear it
Try with the onions! They get a nice flavor.
Rosemary is not an herb I typically associate with salmon, but boy do I love it. Excited to try this combination!
I was wondering what would be a good alternative to grilling it? We don’t have a grill currently and they aren’t allowed where we live so I was curious. This sounds absolutely delicious so I was curious.
Thanks for that, and for any readers that are having trouble chopping onions without the tears, here’s an incredibly easy tip – put them in the fridge first, then chop them straight away after taking them out! No more tears! I found some more onion soup recipes here if anyone wants to try some more variations.
love the simplicity of this dish, but it’s still got awesome flavors that pack a punch!
Wow, that glaze is so beautiful. I’m loving the thought of it on salmon, but also thinking it would be great on pork and even on some roasted veggies! Beautiful blog!
THat looks so yummy…I made something similar with sord fish once…I love onions and fish, always so sweet and nice! THanks for sharing this great recipe, will try it out!