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Strawberry Balsamic Grill-Glazed Salmon Fillets

Slightly sweet and smoky Strawberry Balsamic Grill-Glazed Salmon Fillets – This grilled salmon recipe offers bite after bite of summer deliciousness in a healthy and easy dinner that is full of flavor.

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Sweet and Smoky Strawberry Balsamic Grill-Glazed Salmon Fillets

I am always thinking about how I can make new healthy recipes for salmon on the grill, and these Strawberry Balsamic Grill-Glazed Salmon Fillets are just too yummy not to share!

Slightly sweet and smoky, the grill-glazed salmon fillet recipe was inspired by my Strawberry Mango Summer Salsa that I use for topping this easy salmon recipe before serving.

Salmon is rich in good-for-you omega-3 fats, “healthy fats” that reduce the risk of cardiovascular disease. The omega-3 fats found in salmon have many health benefits, including lowering bad cholesterol, playing a role in inflammation, and positively affecting our brain function.

Strawberry Balsamic Grill-Glazed Salmon Fillets closeup on plate

ABOUT THIS RECIPE (per serving)

Gluten FreeHealthy Choices
Servings:  4
AVG. Maker RATING: 
5 from 2 votes
Write a Recipe Review
Prep Time :7 minutes
Cook Time :8 minutes
Soak & Marinate :45 minutes
Total Time :1 hour
Course : Dinner, Supper
Cuisine : American
Diet : Gluten Free
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 97
Fat 2
Carbohydrates 9
Protein 9.8

An entree that is both sweet and savory, it’s made with an easy marinade with just five main ingredients and a little salt and pepper. Once grilled, serve with a side of jasmine rice and top with Strawberry Mango Summer Salsa for a refreshingly delicious easy healthy meal!

Looking for a way to add more #Omega3 into your diet? Try this #GlutenFree #Healthy #StrawberryBalsamic #Grilled #Salmon #Recipe

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Add Fish to Your Diet...

When planning meals for your week, the American Heart Association recommends eating fish twice a week to reduce heart stroke risk. Salmon is always high on our list of fish choices to include. Check out these other salmon recipes from the blog:

Grilled Salmon with Avocado Ceviche-Style Salsa

Grilled Salmon with Bacon & Honey-Bourbon BBQ Glaze

Smoked Salmon Spread

Artichoke Hearts & Tomato Linguine Served with Baked Salmon & Lemon Cream Sauce

Strawberry Balsamic Grill-Glazed Salmon Fillets Pinterest Graphic
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What is your favorite go-to salmon dish? Let me know in the comments below, and I may just reach out to feature your recipe on the G-Free Deliciously blog. Click the blue-green comment bubble at the bottom right corner of your screen to let me know in the comment area below. I would love to hear!

XXO

Kymberley

Note: As you work through this recipe I’ve included instruction for filleting the salmon and removing the pin bones from the fish. Many fishmongers and grocery meat departments will remove the skin and pin bones from the salmon fillets upon request. But if you are starting with a fresh-caught salmon or need to remove the skin and pin bones yourself, you will find our method for doing it without wasting any of the flesh in the recipe card below.

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Strawberry Balsamic Grill-Glazed Salmon Fillets closeup on plate

Strawberry Balsamic Grill-Glazed Salmon Fillets

Slightly sweet and smoky Strawberry Balsamic Grill-Glazed Salmon Fillets – This grilled salmon recipe offers bite after bite of summer deliciousness in a healthy and easy dinner that is full of flavor.
Kymberley @GfreeDeliciously
5 from 2 votes
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 7 minutes
Cook Time 8 minutes
Soak & Marinate 45 minutes
Total Time 1 hour
Course Dinner, Supper
Cuisine American
Servings 4
Calories 97 kcal

EQUIPMENT

  • Grill (outdoor) or grill pan (indoor)
  • Flexible Grill Sheet
  • small bowl
  • Shallow Dish
  • Utensils (Measuring Cups and Spoons, Whisk, Heat-proof Spatula)
  • DIY Optional Tools (Fillet knife, Kitchen Needle-nose pliers)

INGREDIENTS
 
 

For the Soak * Optional

For the Marinade

  • cup Strawberry Balsamic Vinegar
  • 2 cloves garlic minced
  • 1 tablespoon Honey
  • 1 tablespoon fresh Oregano chopped
  • 2 teaspoons Dijon Mustard
  • ½ teaspoon Salt
  • teaspoon Black Pepper
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INSTRUCTIONS
 

  • Preheat outdoor grill to medium-high heat (350°F), place flexible grill sheet on the grill.

To Remove the Skin [1]

  • To remove the skin from salmon, place the fillet skin-side down onto a large cutting board. Holding the tail end of the fillet, use a fillet knife, and slide the blade between the flesh and skin at the tail end. With the skin held tightly with your fingers, push the knife blade slowly towards the top of the fillet, cutting the length of the fillet meat while being careful not to cut through the skin. Discard the skin.

To Remove the Pin Bones

  • Pin bones are tiny bones that easily hide in the flesh after the fish is filleted. They are the small “floating” bones that attach to the fish’s main skeleton. Because the bones are difficult to see, the best way to locate them is by touch. To find them, lay the fillet flat on your cutting board with the (discarded) skin side down. Run your fingers down the center length of the fillet from the top to the tail end. You should be able to feel the tips of the bones if they are present.
  • When you locate a bone, slide your non-dominate hand fingers under the fillet, beneath the bone, bend, and lift the fillet meat a little so that the bone pokes up and protrudes from the top side.
  • Using your handy needle-nose pliers (designated strictly for kitchen use), pull slowly upward on the bone, gently wiggling until it pulls free from the flesh. Repeat until the fillet is bone-free.

Soak the Salmon

  • *Optional: We typically give the salmon a quick soak bath in water, lemon, and salt for 15-30 minutes before cooking. Doing this will reduce the “fishy” smell. It will also slightly break down the connective tissues of the fish, reducing the cooking time, and it will help preserve the healthy fish color.

For the Marinade

  • Combine the Strawberry Balsamic Vinegar, minced garlic, honey, fresh oregano, Dijon mustard, salt, and pepper in a small bowl, whisk to combine, set aside.
  • Rinse the soaked salmon in cold water and pat dry with paper toweling.
  • Combine the salmon fillets and the marinade in a shallow dish, turning the salmon to coat on all sides, let set in the marinade for 30 minutes before grilling.

To Grill

  • Place the marinated salmon fillets on the pre-heated grill directly onto the flexible grill sheet or grilling mat. Baste the salmon with some of the marinade juices, close the grill cover and cook for 4-minutes. Using a spatula, turn the salmon fillets over, then baste again with the marinade juices, close the grill cover, and continue to cook for 3-4 minutes. [2] Baste again and flip before checking for doneness by pulling the salmon flesh slightly apart in the thickest part of the fillet. The meat should begin to flake when pulled apart slightly. Remove from the grill and cover with aluminum foil to seal the juices until ready to serve.
  • To serve, arrange an individual fillet portion on a plate and top with Strawberry Mango Summer Salsa. [3] Enjoy!

KITCHEN NOTES

[1] Many fishmongers will remove the skin and pin bones from the salmon fillets upon request. But if you are starting with a fresh-caught salmon or need to remove the skin and pin bones yourself, here is our method for doing it without wasting any of the flesh.
[2] The thickness of the salmon can affect the total time needed for the perfect doneness or flakiness of the fillets. You may need to increase or decrease your cooking time accordingly.
[3] Nutrition information does not include the Strawberry Mango Summer Salsa topping.

Nutrition

Calories: 97kcalCarbohydrates: 9gProtein: 9.8gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.6gTrans Fat: 0gCholesterol: 21.7mgSodium: 179.4mgPotassium: 199.3mgFiber: 0.4gSugar: 7.5gVitamin A: 21.5IUVitamin C: 0.5mgCalcium: 24.9mgIron: 0.7mg
Keyword grilled chicken, salmon, strawberries, strawberry
Tried this recipe?Review it ! Or leave a comment. It’s super helpful for others and us!

Recipe Card powered by WP Recipe Maker 

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2017-2024 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

Take a peek at the behind GfreeDeliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
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Coach | Cook | Creator | Publisher

Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

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