Ingredients
- 4 salmon fillets (6 ounces each)
- Salt and freshly ground black pepper, to taste
- 1/2 cup raspberry preserves
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- 1 teaspoon chopped fresh rosemary
Instructions
Serves: 4
Method: Direct grilling
- Set the EGG for direct cooking at 400°F/204°C.
- Season the salmon fillets with salt and freshly ground black pepper.
- In a small saucepan, combine the raspberry preserves, balsamic vinegar, Dijon mustard, minced garlic, and chopped rosemary. Place the saucepan on the EGG and cook, stirring occasionally, until the glaze is smooth and slightly thickened, about 5 minutes. Remove from heat and set aside.
- Place the salmon fillets on the EGG, skin side down. Close the lid and grill for 5-6 minutes.
- Brush the salmon generously with the raspberry glaze. Close the lid and continue grilling for an additional 2-3 minutes, or until the salmon is cooked to your desired level of doneness and the glaze is caramelized.
- Remove the salmon from the EGG and let it rest for a few minutes before serving. Serve with any remaining glaze on the side.
