Honey Balsamic Salmon on the Pellet Grill

Honey Balsamic Salmon

Grill salmon hot to lock in moisture, then brush on a honey-balsamic glaze that caramelizes into a tangy-sweet crust—restaurant flavor in just 15 minutes.

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Honey Balsamic Salmon on the Pellet Grill

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Description

This honey-balsamic salmon gets seared on a blazing hot grill for a perfect crust, then finished with a tangy-sweet glaze that caramelizes beautifully in just minutes.

Ingredients

  • 4 salmon fillets (6-8oz fillets)
  • Olive oil
  • King Craw Seasoning (or your favorite Cajun-style blend)

For the Honey Balsamic Glaze:

  • 2 green onions (separate the whites and the greens), thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • Salt & black pepper to taste (I used TX Brisket Rub)

Instructions

  1. Preheat your pellet grill to 400°F.
    You want those high temps to help build a crust and lock in the moisture.
  2. Prep the salmon:
    Lightly oil each fillet and season generously with King Craw seasoning on tops and sides. Let it sit while the grill heats up.
  3. Make the glaze:
    In a small saucepan, sauté the green onion whites and garlic in a little oil until softened (1–2 minutes). Add the balsamic, honey, salt, and pepper. Let it simmer until slightly reduced and syrupy — about 5–7 minutes. Set aside.
  4. Grill the salmon:
    Place the fillets directly on the grates. Cook for about 13 minutes, or until the internal temp hits 125°F. The outside should have a nice crust at this point.
  5. Glaze it:
    Brush the salmon with the honey balsamic glaze and let it cook another 1–2 minutes until the glaze sets and your salmon reaches 135°F internal.
  6. Serve it up:
    Pull it off the grill and let it rest for a few minutes before serving. Pairs great with roasted veggies, rice, or even a fresh salad.

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Oil up salmon fillets, season them heavy with King Craw—or your favorite Cajun rub—then throw them on a 400°F pellet or hot grill to build that craveable crust. While the salmon’s cooking, whisk together green onion, garlic, balsamic vinegar, honey, salt & pepper until it reduces into a syrupy glaze. Brush it on during the last couple of minutes so it caramelizes and locks in that sweet-tangy shine. Juicy, quick, and restaurant-worthy in just 15 minutes.

Malcom Reed
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The post Honey Balsamic Salmon on the Pellet Grill appeared first on HowToBBBQRight.

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