As the salmon grills, the tamari sauce and balsamic vinegar glaze caramelizes on the fish, adding color and flavor to the final dish.




  • In a small saucepan, bring vinegar to boiling over medium heat. Boil gently, uncovered, for about 5 minutes or until reduced by about half.

  • Stir in brown sugar and molasses, tamari or soy sauce, and ginger.

  • Brush the mixture on the salmon fillets. Place fish on the rack of an uncovered grill directly over medium heat. Grill for 4 to 6 minutes per 1/2-inch thickness or until fish flakes with a fork, turning and brushing with soy mixture halfway through cooking.

  • Serve the grilled fish with some rice pilaf and asparagus spears, if you like. Makes 4 servings.

Nutrition Facts

336 calories; 15 g total fat; 105 mg cholesterol; 171 mg sodium. 11 g carbohydrates; 36 g protein;