These Balsamic Salmon recipes are brought to you in a compensated collaboration with Alessi Foods.
Balsamic Grilled Wild Salmon is such a great summer dish, that I couldn’t help from sharing two different recipes for it.
As I have mentioned here time and again I am a big fan of Italian food. Before my daughter was born, I worked in a good number of Italian restaurants (they are prolific here in Rhode Island). During those years I learned the importance of using quality ingredients for best results. In the years since, I’ve gained the confidence to cook simply, yet embrace experimentation.
Honey-Ginger White Balsamic Grilled Wild Salmon
First up, I have a simple Honey-Ginger White Balsamic Grilled Wild Salmon topped with Toasted Pine Nuts. Full recipe below.
The glaze is just three ingredients: Alessi Ginger Infused White Balsamic Vinegar, some local honey and sea salt.
I just lightly basted with Alessi Extra Virgin Olive oil before grilling. Seared skin side up, then flipped, applied glaze and allowed to cook to my preferred doneness.
I served over some Alessi Risotto along with some green beans I’d cooked in olive oil and the Ginger Infused Balsamic. Finally, I topped with some pine nuts I’d toasted in a skillet.
Balsamic Grilled Salmon and Arugula Salad
The next day, I made an easy Balsamic Grilled Salmon and Arugula Salad (with grape tomatoes, thin sliced red onion and toasted pine nuts). It could certainly hold it’s own as a lunch at a higher end Italian restaurant, but is quick and quite simple to prepare. Full recipe below.
The Balsamic Reduction makes preparation a breeze. It is beautiful straight out of the bottle.
Just arrange the salad and salmon on the plate, drizzle with a little Extra Virgin olive Oil and Balsamic Reduction (be generous with the reduction), then top with toasted pine nuts and a few grinds of black pepper and sea salt.
Balsamic Grilled Wild Salmon Recipes
- 2 wild salmon fillets approximately 6 oz. each
- Alessi Extra Virgin Olive Oil for basting
Honey-Ginger White Balsamic Glaze
- 2 tbs. honey
- 1 tbs Alessi Ginger Infused White Balsamic Vinegar
- 3-4 grinds of Alessi Sea Salt
- 1 tbs of Alessi Pine Nuts
- Preheat your grill to medium. (300-350 degrees).
- Whisk the glaze ingredients together in a small bowl.
- Pat the wild salmon fillets dry with a paper towel, then lightly baste with Extra Virgin Olive Oil.
- Sear skin side up for about 3-4 minutes (once they will release from grill easily), then flip to skin side down. Baste the tops with the glaze, and grill to desired doneness.
- Heat a skillet over high heat. Once hot drop in the pine nuts and toss rapidly. It will only take a few seconds to toast them. Immediately sprinkle over the grilled salmon.
- Serve with your choice of sides.
- 1 6 oz Wild Salmon side or fillet (per person)
- Alessi Fresh ground black pepper and sea salt a few grinds each before cooking and a few to taste after
- Handful of fresh arugula per plate
- 3-5 sliced grape tomatoes per plate
- 2 thin slices of red onion per plate
- Alessi Extra Virgin Olive Oil for drizzling
- Alessi Balsamic Reduction for generous drizzling
- 1-2 tbs of Alessi Pine Nuts
- Preheat grill to medium (300-350 degrees)
- Pat dry the salmon with paper towel and season with fresh ground pepper and sea salt.
- Place salmon side skin side down and grill to your desired doneness (about 10-14 minutes) *
- Arrange the arugula, tomatoes and onion on the plate. I like the presentation of separating the rings and nestling the salmon on top, but it makes little difference.
- Toast the pine nuts in a hot skillet. Toss them quickly, then promptly remove from pan. They burn easily.
- Place the salmon on the plate with salad. Drizzle each with a little Extra Virgin Olive Oil (about a tsp), then generously drizzle with the thick balsamic reduction, top with a few grinds of fresh black pepper and sea salt, to taste, then sprinkle the toasted pine nuts on top to finish the plate.
- Serve immediately.