Grilled Salmon with a Lemon-Balsamic Glaze

This one is going to knock your socks off. Once you’ve made the glaze (you can make it weeks ahead, and it’s completely foolproof), you’ll want to eat it on everything: salmon, grilled portabellas, tofu, pork tenderloin—you can’t miss. I prefer to grill the salmon with the skin on because it contributes flavor and helps keep the fish in one piece when I turn it. If your preference is skin-off, then by all means, do it that way. A whole salmon fillet makes a really nice presentation t