4

4 salmon filets
Sea Salt and freshly ground pepper
½ cup Epicurean Sicilian Lemon Balsamic Vinegar
¼ cup honey
1 tsp. brown sugar
1 tsp. Epicurean Arbosana Extra Virgin Olive Oil

Create a make-shift pan out of aluminum foil, folding the corners up well.
Place salmon skin side down and sprinkle with salt and pepper.
Prepare the glaze in a small bowl by whisking together the remaining ingredients until smooth. Place the foil pan of salmon on the grill and let sit for 2 – 3 minutes basting often with the glaze.
Grill for a total of 10 minutes or until salmon flakes apart with a fork.