This Balsamic Glazed Salmon recipe is the one I never knew I needed – until now! Move over teriyaki; there’s a new glaze in town!
Another day, another salmon recipe. Somehow, I never tire of making salmon because it is such a versatile fish that I can find many ways to make it without repeating it for weeks. That might all change after trying this balsamic glazed salmon recipe. WHOA!
If I had to name a favorite way to prepare salmon—and trust me, that would be hard—it would be teriyaki salmon broiled to caramelized perfection. At least, that’s what I would have said before I tried this balsamic vinegar, honey, and Dijon mustard combination. Let’s say my mind and taste buds are blown away.
Why I Love Salmon
Oh, salmon, how do I love thee? Let me count the ways. First, you cook so quickly that I can bring meals to the table in seemingly no time. Second, you provide so many health benefits that you are a powerhouse of nutrition in every bite. Next, you are probably the most versatile fish I’ve ever had the fortune of cooking and eating. Of course, you are beyond delicious.
I could continue praising that delectable fish, but I think I’ll stop referring to it as if it could hear me and turn back to you, my wonderful readers. Aside from the many ways you can prepare it, the speed at which you can get dinner on the table, and how delicious it tastes, you cannot beat the omega-3 fatty acids for promoting heart health, improving memory and focus, and protecting the bones and muscles. See, I told you salmon was incredible.
Be Careful When Reducing the Glaze
Unlike some sauces that take quite a while to reduce, the balsamic glaze takes only a few minutes. Do not do what I did on my first attempt and leave the kitchen. I totally forgot about it and came back to a pot full of sludge. The next time, I stood near the stove so it wouldn’t happen again. I tend to lose track of time.
Depending on how hot your stove runs, you can use medium or medium-low heat. My stove is a bit older, and it runs very hot, so I cook everything at a lower temperature to prevent burning. Don’t let the garlic burn—you only want it to get fragrant and lightly golden before adding the other ingredients.
How to Make Ahead and Store
You can easily prepare your salmon ahead of time. It remains fresh when stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it in a freezer-safe container (wrap it in plastic wrap first) for up to 3 months. Put it in the fridge to defrost overnight. You can reheat salmon at 350˚F until warm.
Serving Suggestions
A simple vegetable side dish is all you need with balsamic glazed salmon. A good choice is Roasted Green Beans and Mushrooms with Balsamic. Isn’t it obvious how well they will work together? If you want to serve a dish worthy of an upscale restaurant, pair these Easy Twice-Baked Potatoes with your salmon and enjoy. Make some Chocolate Chip Scones for dessert and enjoy them again for snacks or breakfast the next day.
Balsamic Glazed Salmon
Ingredients
- 4 salmon fillets 6 oz each
- Salt and freshly ground black pepper to taste
- 2 teaspoons olive oil
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
Instructions
- Preheat your oven to 400 degrees F.
- Season the salmon fillets with salt and pepper on both sides.
- Heat olive oil in a small saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add balsamic vinegar, honey, and Dijon mustard to the pan. Stir to combine and bring the mixture to a simmer. Reduce heat and let it simmer until the sauce thickens slightly, about 4-5 minutes.
- Place the salmon fillets on a baking sheet lined with foil. Brush the fillets generously with the balsamic glaze.
- Bake in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve the salmon hot, drizzled with any remaining glaze from the pan.
I love this flavor and always make extra sauce to sprinkle over my salad.
Great idea! Glad to hear you liked the recipe and thanks for the 5-star review.