Ingredients

The following ingredients have 4 Servings
  • 3 pounds Salmon skin on one side; fresh King Salmon works best for this recipe
  • 3 tablespoons Balsamic vinegar
  • 1/4 cup Vegetable oil
  • 2 tablespoons Brown sugar
  • 1 tablespoon Honey
  • 2 1/2 tablespoons Soy sauce

Instruction

  • Wash and prepare salmon. I strongly recommend fresh King salmon, if you can get it, for this dish. Whisk vegetable oil, brown sugar, balsamic vinegar, honey and soy sauce until mixed well (emulsified). Carefully place the salmon in a large airtight recloseable (ziploc) bag. Add marinade. Marinate in fridge for 1-3 hours (do not overmarinate... you still want to primarily taste the salmon). Prepare grill to medium-high heat. Turn down heat to medium-low. Grill salmon, skin side down, COVERED for about 7-9 minutes until you can see moist flakes (see photo). Your cook time will vary greatly with the thickness of the salmon and the heat of the grill. Use a fork if you need to to check for doneness. When the salmon flakes at the thickest part, but is still moist, take salmon off grill. Tip: Leave the skin ON the grill if it's adhered (which it probably has), you'll generally be able to get the salmon off, whole, without it breaking if you don't try to get the skin off. Fortunately, you really don't want to eat it anyway; let it burn off for a bit and scrape it off. You may have success removing the thinner pieces of the salmon progressively (so they don't overcook) and serving the thicker pieces last.