Honey - Ginger White Balsamic Grilled Wild Salmon

Where the Flame Meets the Tide

There is something quietly ceremonial about grilling wild salmon. The fish asks for very little — only heat, patience, and a glaze that knows when to step back and when to linger. Here, the warmth of honey and the gentle brightness of ginger-infused white balsamic settle into the flesh slowly, building something that feels earned. A scatter of toasted pine nuts at the end adds a soft, almost imperceptible crunch — a small gesture that completes the whole. This is the kind of dish that makes an ordinary evening feel deliberate.

Ingredients

• 2 wild salmon fillets approximately 6oz. each
• Alessi Extra Virgin Olive Oil for basting
• • Honey Ginger White Balsamic Glaze • •
• 2 tablespoons honey
• 1 tablespoon Alessi Ginger Infused White Balsamic Vinegar
• 3-4 grinds of Alessi Sea Salt
• 1 tablespoon Alessi Pine Nuts

Instructions

1. Preheat your grill to medium. (300-350 degrees).
2. Whisk the glaze ingredients together in a small bowl.
3. Pat the wild salmon fillets dry with a paper towel, then lightly baste with Extra Virgin Olive Oil.
4. Sear skin side up for about 3-4 minutes (once they will release from grill easily), then flip to skin side down.
5. Baste the tops with the glaze, and grill to desired doneness.
6. Heat a skillet over high heat.
7. Once hot drop in the pine nuts and toss rapidly.
8. It will only take a few seconds to toast them.
9. Immediately sprinkle over the grilled salmon.
10. Serve with your choice of sides.