I like to use apple wood smoke whenever I make this grilled salmon recipe. There's something about the way it complements the taste of the sweet honey coated salmon that just seems to fit.
As always, try to find good quality salmon for this recipe, the fresher the better. If you must buy frozen fillets, thaw them very slowly in the refrigerator over a couple of days.
Pick up one 1-1/2 pound salmon fillet (skin on) for each couple...one pound for him and a half a pound for her...
Coat the skin side of the salmon with canola oil. Season the flesh with salt and pepper. Mix the balsamic vinegar and honey together, reserving 2 tablespoons, then brush the rest onto the flesh side of the salmon fillets.
Grill over direct, medium heat, skin side down with the lid closed. When the salmon can be flaked, it's ready to remove from the grill. Brush on the remaining honey sauce and top with the chopped chives to serve.
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