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.
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!
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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:
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!
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.
Strawberry Balsamic Grill-Glazed Salmon Fillets
- 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)
- Salmon Fillets skin and pin bones removed
- Preheat outdoor grill to medium-high heat (350°F), place flexible grill sheet on the grill.
To Remove the Skin 
- 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.
- 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.  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.  Enjoy!
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(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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