This grilled salmon recipe features a sophisticated glaze made from reduced sherry vinegar, honey, Dijon mustard, and warm ancho chile powder. The result is a perfect balance of sweet, tart, and spicy flavors that complement the rich, buttery texture of the fish. The sherry vinegar reduces to a syrupy consistency, creating a sticky, glossy finish that caramelizes beautifully on the grill. It’s an ideal dish for weeknight dinners that need a touch of elegance or for summer gatherings where you want something impressive yet easy to prepare. The smoky notes from the grill and the subtle heat from the chile powder make this a memorable meal for any occasion. Serve it with simple sides like roasted asparagus or a fresh green salad to let the salmon shine.
Grilled Salmon With Sherry Vinegar-Honey Glaze
Description
This grilled salmon recipe features a sophisticated glaze made from reduced sherry vinegar, honey, Dijon mustard, and warm ancho chile powder. The result is a perfect balance of sweet, tart, and spicy flavors that complement the rich, buttery texture of the fish. The sherry vinegar reduces to a syrupy consistency, creating a sticky, glossy finish that caramelizes beautifully on the grill. It&# 226;ÂÂs an ideal dish for weeknight dinners that need a touch of elegance or for summer gatherings where you want something impressive yet easy to prepare. The smoky notes from the grill and the subtle heat from the chile powder make this a memorable meal for any occasion. Serve it with simple sides like roasted asparagus or a fresh green salad to let the salmon shine.Ingredients
Directions
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Pat four 6-ounce salmon fillets dry with paper towels and season both sides generously with salt and freshly ground black pepper.
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Pour the sherry vinegar into a small saucepan and bring to a boil over high heat.
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Reduce heat to medium-high and simmer vigorously until the vinegar reduces to about 1/4 cup, which should take about 8-10 minutes.
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Remove the reduced vinegar from heat and let it cool for a minute.
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In a small mixing bowl, whisk together the reduced vinegar syrup, Dijon mustard, honey, and ancho chile powder until smooth.
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Taste the glaze and adjust seasoning with additional salt and pepper if needed.
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Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
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Place the salmon fillets skin-side down on the grill.
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Brush the flesh side of the salmon generously with the sherry vinegar-honey glaze.
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Grill the salmon for 3 minutes, then carefully flip the fillets over.
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Brush the other side with more glaze and grill for another 3 minutes, or until the fish is cooked through and flakes easily with a fork.
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Remove from the grill and transfer to plates. Serve immediately, optionally with remaining glaze drizzled on top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 80.8kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 63.8mg3%
- Total Carbohydrate 17.6g6%
- Dietary Fiber 0.2g1%
- Sugars 16.3g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftover glazed salmon can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently or eat cold in salads.
Substitutions: If you don't have sherry vinegar, balsamic vinegar or red wine vinegar can be used, though the flavor profile will change slightly. For a non-alcoholic option, use a high-quality apple cider vinegar.
Tip: Ensure the grill grates are well-oiled to prevent the salmon skin from sticking. If the skin sticks, it might not be ready to flip yet.
Variation: Add a teaspoon of soy sauce to the glaze for an umami boost, or mix in some chopped fresh herbs like dill or parsley after whisking.
