Grilled Salmon Fillets with Balsamic Glaze

I found this recipe at epicurious.com and decided it was perfect for tonight. I’m thinking I’ll serve it with a salad and some pasta. I love recipes that have few ingredients and still taste gourmet. I’ll need to commission Ben to pick up a white wine on the way home, but I think have everything else! Yay!

 Grilled Salmon Fillets with Balsamic Glaze


  • 1/2 cup balsamic vinegar
  • 1/2 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons (packed) dark brown sugar
  • 6 5- to 6-ounce salmon fillets with skin
  • Olive oil


Combine first 4 ingredients in medium saucepan. Boil until reduced to 1/3 cup, about 17 minutes. Season glaze to taste with salt and pepper. (Can be made 1 week ahead. Cover and refrigerate. Rewarm over low heat before using.)

Prepare barbecue (medium-high heat). Brush salmon lightly with oil; sprinkle with salt and pepper. Grill salmon, flesh side down first, until just opaque in center, about 5 minutes per side. Transfer salmon to platter. Drizzle glaze over salmon.


1 Response to “Grilled Salmon Fillets with Balsamic Glaze”

  1. February 11, 2008 at 4:58 pm

    This recipe turned out beautifully! It was so easy to make. I did double the sugar because I only had light brown sugar. Ophelia LOVED it and ate most of my fillet, which was fine, because the fishy smell was turning my tummy a smidge. 🙂

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