Glazed grilled salmon recipe
Photo by Roberto Caruso
, about 1-in. thick
- PREHEAT barbecue to medium.
- COMBINE vinegar with jam in a small saucepan and set over medium-high. Boil, stirring occasionally, until mixture turns syrupy and reduces by half, about 10 min.
- OIL grill. Sprinkle salmon with salt and season with fresh pepper. Barbecue, skin-side down, with lid open, until a knife tip inserted into the thickest part of fish and held for 10 sec feels warm, 15 to 17 min for every in. of thickness. Brush with vinegar mixture, then transfer to a platter.
Nutrition (per serving)
- 29 g,
- 12 g,
- 16 g,
- 377 mg.
Pair it with: A New World white blend
With lively peach aromatics and a full mouth feel, this fresh and modern blend of chardonnay, pinot grigio and viognier works in harmony with this dish’s complex spices—and more than delivers for its price point.
Our Pick: Lucky Penny White, Australia, $17.
Serve with Indian mango-lentil salad.