In a sauté pan over medium heat add oil and onions. Sweat onions until cooked down and begin to caramelize.
Add balsamic vinegar and BBQ sauce. Bring to a simmer and cook until reduced to a glaze. Hold warm for service.
Service
Set grill to medium high. For each serving, rub 1 portion salmon with 1 teaspoon each oil and smokehouse rub.
Grill salmon on each side basting with onion glaze, until an internal temperature of 145°F is reached. Serve warm topped with extra glaze alongside desired accompaniments.
Chef's Tip!
This is a versatile preparation that can be used with many different proteins from chicken to pork chops.
