Fire-Roasted Glazed Salmon
Serving Size / Yield
- 1 4 lb. Boneless Skinless Salmon Fillet
- 1 C. White Wine Vinegar
- 1/2 C. Lemon Juice
- 3 sprigs Fresh Rosemary
- 1 C. Honey
- 1/4 C. Dijon Mustard
Place salmon fillet on bottom of a large glass baking dish. In a small bowl, mix together the vinegar and lemon juice. Pour mixture over salmon. Top salmon with rosemary. Cover dish with plastic wrap and refrigerate for 1 hour, flipping salmon over halfway through.
Meanwhile, in a medium saucepan, mix together honey and mustard. Heat and continuously stir sauce until bubbling, then set aside.
Place rosemary sprigs from marinade onto a grill set to medium-high heat, and place fillet atop rosemary. Baste the top of the salmon with the honey-mustard glaze. After 3 minutes, flip over the fillet and drizzle with glaze. Continue flipping and glazing the salmon every 3 minutes until salmon is cooked through and a meat thermometer inserted into the center of the fillet registers 145 degrees.