Maple-Orange Glazed Salmon


Yield: 2 servings


Approximately 1 lb of salmon (ask your seafood salesperson to cut off the skin, but to include it in your package)

3 Tbsp Flying Olive Blood Orange Olive Oil, divided

ΒΌ cup Flying Olive Maple Balsamic Vinegar

1 Tbsp brown sugar

Salt and freshly ground pepper


In a small saucepan, heat 2 Tbsp of the Flying Olive Blood Orange EVOO, Flying Olive Maple Balsamic Vinegar, brown sugar, and a pinch of salt over very low heat.  Let this cook very slowly for about 5-10 minutes before starting the salmon.

Heat one side of your grill to medium.

Rinse and pat dry the salmon.  Brush the salmon and salmon skin with the remaining 1 Tbsp of the Flying Olive Blood Orange Extra Virgin Olive Oil, then season with salt and pepper.  Place the skin first, then fish, down on the cool side of your grill.  Cook the salmon 10 minutes.  The glaze should be ready by this time.  Glaze is ready when it coats the back of a spoon.

Brush the top and sides of the salmon with the glaze and cook for an additional 10 minutes or until the fish is just done, or opaque.  Gently lift the salmon off the grill, leaving the skin behind.  Cover the salmon with foil to keep warm.

Slide the skin over to the hot side of the grill and close the grill.  Cook for about 2-3 minutes until the skin is very crisp and the oils in the salmon skin are bubbling.  Remove the skin and serve on the side like a chip.  Serve the glaze for drizzling on salmon.

Submitted by Barb L. Inspired by a recipe by Elizabeth Karmel, Associated Press