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grilled salmon recipe, best grilled salmon, how to grill salmon on the big green egg

Grilled Salmon with Cherry Glaze

  • Author: Robyn




  • 4 salmon filets, skin on
  • 1/3 cup chopped shallots
  • 2 cloves garlic, minced
  • 1 teaspoon olive oil
  • 2 cups fresh or frozen cherries (if frozen, defrost slightly before putting in the sauce)
  • 1/3 cup red cooking wine
  • 2 tblsp honey
  • 2 tblsp balsamic vinegar
  • 1 tsp sea salt
  • 1/2 tsp fresh ground pepper



In medium saucepan, saute the shallots and garlic in the olive oil until tender, about 3 minutes.Add the remaining ingredients (except the salmon) to the pot and bring to a boil. Let the glaze simmer for about 20 minutes, stirring often, until the glaze has thickened. Remove from heat. Prepare your egg for medium heat at about 350 degrees. Oil the grill grates VERY WELL with canola oil. It is imperative you do this so the fish does not stick. Note: By leaving the skin on the fish, it helps the filets stay together and not tear apart on the grill. Place the salmon directly on the grates and cook for 15-20 minutes, or until the internal temperature is 140 degrees and the fish flakes easily with a fork. During the last 5 minutes of cooking, add the glaze to the fish filets. Serve with remaining glaze.

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