Best Grilled Salmon With Sherry Vinegar Honey Glaze Recipes

GRILLED SALMON WITH SHERRY VINEGAR-HONEY GLAZE AND SPICY TOMATO RELISH

Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish image

Provided by Bobby Flay

Time 1h15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup sherry vinegar
2 tablespoons Dijon mustard
1/4 cup honey
1 tablespoon ancho chile powder
Salt and freshly ground pepper
4 salmon fillets, 6 ounces each
2 medium ripe tomatoes, chopped
2 tablespoons finely diced Spanish onion
2 tablespoons chopped parsley
1 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/4 cup olive oil
Salt and freshly ground pepper, to taste

Steps:

In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey, and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium. Serve with the spicy tomato relish. For the Spicy Tomato Relish: Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature.

Nutrition Facts : Calories 330 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 439 milligrams, Carbohydrate 20 grams, Fiber 1 grams, Protein 34 grams, Sugar 17 grams

SWEET SHERRY-VINEGAR GLAZE

Sweet Sherry-Vinegar Glaze image

Use this simple sauce to gussy up grilled salmon or spoon it over vanilla ice cream with strawberries.

Provided by Martha Stewart

Yield Makes 1/2 cup

Number Of Ingredients 3

Ingredients

1/2 cup light-brown sugar
1/2 cup sherry vinegar
1 teaspoon water

Steps:

Whisk together sugar and vinegar in a small pot. Bring to a boil and cook until reduced and syrupy, about 5 minutes (you should have 1/2 cup). Stir in 1 teaspoon water.

GLAZED GRILLED SALMON

Glazed Grilled Salmon image

Categories Mustard Salmon Summer Grill/Barbecue Bon Appétit

Yield 2 Servings; can be doubled

Number Of Ingredients 5

Ingredients

3 tablespoons (packed) dark brown sugar
4 teaspoons prepared Chinese-style hot mustard or Dijon mustard
1 tablespoon soy sauce
1 teaspoon rice vinegar
2 7-to 8-ounce salmon steaks (about 3/4-inch thick)

Steps:

Prepare barbecue (medium-high heat). Combine brown sugar, mustard and soy sauce in medium bowl; whisk to blend. Transfer 1 tablespoon glaze to small bowl; mix in rice vinegar and set aside. Brush 1 side of salmon steaks generously with half of glaze in medium bowl. Place salmon steaks, glazed side down, onto barbecue. Grill until glaze is slightly charred, about 4 minutes. Brush top side of salmon steaks with remaining glaze in medium bowl. Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about 5 minutes longer. Transfer salmon to plates. Drizzle reserved glaze in small bowl over salmon and serve.

GRILLED SALMON WITH HONEY-SOY MARINADE

Grilled Salmon with Honey-Soy Marinade image

Six ingredients are all it takes for this full-flavor easy salmon marinade. With the flavor profile of honey, soy sauce, brown sugar, and more this savory yet sweet meal is a great weeknight go-to. When the brown sugar, butter and honey glaze caramelize on the surface, this marinade for salmon comes to life. Try sprinkling your marinated salmon with toasted white and black sesame seeds or green onions for a beautiful finish.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 8

Number Of Ingredients 7

Ingredients

1 tablespoon packed brown sugar
1 tablespoon butter, melted
1 tablespoon olive or vegetable oil
1 tablespoon honey
1 tablespoon soy sauce
1 clove garlic, finely chopped
1 large salmon fillet (about 2 lb), cut into 8 pieces

Steps:

In small bowl, mix all ingredients except salmon.
In shallow glass or plastic dish, place salmon. Pour marinade over salmon. Cover and refrigerate at least 30 minutes but no longer than 1 hour.
Heat coals or gas grill. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on grill. Cover and grill over medium heat 10 to 20 minutes, brushing 2 or 3 times with marinade, until salmon flakes easily with fork. Discard any remaining marinade.

Nutrition Facts : Calories 200, Carbohydrate 2 g, Cholesterol 55 mg, Fat 1/2, Fiber 0 g, Protein 19 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 2 g, TransFat 0 g

PAN ROASTED SALMON STEAKS WITH SHERRY VINEGAR- HONEY GLAZE

Pan Roasted Salmon Steaks With Sherry Vinegar- Honey Glaze image

This is an old Bobby Flay recipe I've had saved in my cookbook since 2000, and I still haven't made it! The original recipe does not say what temp to pre-heat your oven to so 400 is kind of a guess, I think it will work though. Please let me know how this works for you in case any adjustments need to be made. Cook time is also approximate. Thanks!

Provided by KLBoyle

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 salmon steaks
1 cup aged sherry wine vinegar
1/4 cup Dijon mustard
1/2 cup honey
2 tablespoons dried ancho chile powder
salt and pepper
1 tablespoon olive oil

Steps:

Pre-heat oven to 400 degrees.
In a small sauce pan over high heat, reduce the vinegar to 1/4 cup.
In a mixing bowl, combine the vinegar syrup with the mustard, honey and ancho chile powder and season to taste with salt and pepper.
Let mixture rest at room temp, about 30 minute.
Heat the oil in a saute pan until almost smoking.
Brush salmon on both sides with glaze and place in pan. Cook until lightly golden brown.
Place pan in oven and continue cooking, about 5-6 minute for medium doneness.
Remove from oven and brush again with glaze.