Honey Balsamic Salmon

Steps

1. 1

   Preheat your pellet grill to 400°F (200 °C) (205°C (400 °F)). The high temperature is essential for building a crust and locking in moisture.

2. 2

   Lightly oil each salmon fillet with olive oil.

3. 3

   Season the fillets generously with King Craw seasoning (or Cajun blend) on the tops and sides. Let the salmon sit at room temperature while the grill finishes heating.

4. 4

   In a small saucepan over medium heat, sauté the green onion whites and minced garlic in a little oil until softened, about 1–2 minutes.

   Start 2-minute timer
5. 5

   Add the balsamic vinegar, honey, and TX Brisket Rub (or salt and pepper) to the saucepan.

6. 6

   Let the mixture simmer until slightly reduced and syrupy, approximately 5–7 minutes. Set the glaze aside.

   Start 7-minute timer
7. 7

   Place the salmon fillets directly on the grill grates. Cook for about 13 minutes, or until the internal temperature reaches 125°F (52 °C) (52°C (126 °F)) and a crust has formed on the exterior.

   Start 13-minute timer
8. 8

   Brush the salmon fillets generously with the prepared honey balsamic glaze.

9. 9

   Continue cooking for another 1–2 minutes until the glaze sets and the internal temperature reaches 135°F (57 °C) (57°C (135 °F)).

   Start 2-minute timer
10. 10

    Remove the salmon from the grill and let it rest for a few minutes. Garnish with the reserved green onion greens before serving.