Cinnamon-Chipotle Grilled Salmon


3 Tbsp Flying Olive Cinnamon Pear Balsamic Vinegar

2 Tbsp Flying Olive Chipotle EVOO

(If you like more heat, add a ¼- ½ tsp of Chipotle chili powder)

1 tsp smoked paprika

1 pinch of kosher salt

2 grinds fresh pepper

Cooking Spray

1 lb salmon


Combine Flying Olive Cinnamon Pear Balsamic Vinegar, Chipotle EVOO, paprika, salt, and pepper in a small jar or dish. Shake or whisk until combined. Place in refrigerator for up to one day to blend flavors.

When ready to cook fish, brush marinade on both sides of salmon. Let sit for 10 minutes. Line a cookie sheet (one with sides) with aluminum foil. Spray lightly with cooking spray. Preheat broiler (or grill) to high or 500 degrees.

Place fish on sheet or grill. Cook each side of fish for about 2-5 minutes, depending on thickness of fish. Turn and cook for an additional 2-5 minutes or until fish flakes easily with a fork.  Be careful not to overcook! Fish should be opaque. Serve.

Submitted by Barb L.