Ingredients
The following ingredients have 8 Servings
- 1½ pounds skin-on sockeye salmon, (cut into four fillets)
- ⅓ cup maple syrup
- 2½ tablespoons balsamic vinegar
- 1½ tablespoons fresh peeled grated ginger
- 2 teaspoons fresh minced garlic
- ¼-½ teaspoon crushed red pepper flakes ((depending on how much spice you prefer))
- Kosher salt & freshly ground pepper
- Avocado oil ((or other neutral flavored oil with high smoke point))
Instruction
- Remove salmon fillets from the refrigerator and allow to come to room temperature. Preheat grill to 450°F.
- While the grill is preheating, whisk together the maple syrup, balsamic vinegar, ginger, garlic and crushed red pepper flakes in a small saucepan. Bring to boil over medium heat. Reduce heat to medium-low and continue cooking until sauce is reduced by 1/3 (it will have thickened slightly and will coat the back of a spoon). Remove from heat, season to taste with salt and pepper and divide evenly between two bowls, one for basting the grilled fish and one for serving.
- Thoroughly pat salmon fillets dry with paper towels. Liberally brush both sides of salmon with avocado oil. Rub a paper towel soaked in avocado oil on the grill grates using a pair of tongs. Place salmon fillets SKIN SIDE UP on greased grates. Reduce grill heat to medium low and cook for 2 minutes or until fish releases easily from the grates.
- Flip fish over and immediate brust fillets with half of basting sauce. Close grill for one minute. Repeat baste with remaining sauce and cook for another 30-60 seconds. Check fish for doneness and remove from grill. Serve with reserved sauce.
