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.

WHAT MALCOM USED IN THIS RECIPE

• Malcom’s King Craw Cajun Seasoning
• Killer Hogs TX Brisket Rub
• Thermoworks Thermapen

Honey Balsamic Salmon on the Pellet Grill

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• Author: Malcom Reed

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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.

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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)

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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.

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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