This recipe for Balsamic Glazed Salmon always produces a meal that is worthy of a special occasion but simple enough for any weeknight.
Who doesn’t love a delicious piece of perfectly cooked salmon? It is one of my favorite meals, and this recipe for balsamic glazed salmon is utterly scrumptious. Once it’s ready, you get that beautiful, flaky fish covered in a garlicky, sticky glaze of balsamic vinegar, honey, and Dijon mustard.
Salmon is a protein that most home cooks can master quickly. The crucial element in perfecting salmon cookery is to stay close to the oven and avoid distractions. And, because it continues to cook a bit after you take it out of the oven, pulling it out a minute or so early won’t hurt.
I’ve often considered salmon to be one of those romantic meals you make or enjoy while dating or on anniversaries. That does not mean you have to save it for special occasions. This recipe demonstrates that you can prepare a delicious salmon meal in no time, with plenty of opportunity to prepare a lovely salad or vegetable side dish.
While I don’t recommend straying from this recipe much, there is one ingredient change you can make to achieve a different flavor profile. Swap the honey with maple syrup, date syrup, coconut sugar, maple sugar, or brown sugar (light or dark). Each sweetener will slightly alter the taste of the dish.
Choose quality ingredients for this dish
Because this recipe for balsamic glazed salmon contains so few ingredients, you want to focus on getting the best ones you can find. Stick with the olive oil rather than other types of vegetable oil, as it makes a difference in the taste of the fish. Use fresh garlic rather than jarred, and don’t let it burn. Lower your heat if you see it start to turn brown.
Since the recipe requires only three tablespoons, I prefer to use a high-quality balsamic vinegar from Italy, particularly from Modena or Reggio Emilia, for optimal flavor. Honey is another ingredient to be cautious of, as many counterfeit products are on the market. Labels that say things like “100% pure” and “true source certified” are good indicators of higher-quality honey. Finally, use actual Dijon mustard in this dish, not yellow or golden mustard. The flavor will not turn out the same.
How do I store leftovers?
Allow the leftover salmon to cool to room temperature, then refrigerate it in an airtight container for up to 3 days. Although you can freeze leftovers tightly wrapped in plastic freezer wrap and stored in an airtight container, the texture of the fish may change, becoming slightly mushy. Defrost frozen salmon overnight in the refrigerator.
Serving suggestions
Making balsamic glazed salmon part of a healthy meal is easy when you serve it with a crunchy Italian Salad, Broccoli-Cranberry Salad, or Tossed Salad. Vegetable side dishes such as Garlic Sautéed Spinach, Roasted Brussels Sprouts And Sweet Potatoes, and Roasted Cauliflower And Carrots are also great options. Tangy and sweet Key Lime Bars make the ideal dessert.
Ingredients
- 1 tablespoon olive oil plus more for brushing aluminum foil
- 2 cloves garlic minced
- 3 tablespoons balsamic vinegar
- 2 teaspoons honey
- 1 1/2 teaspoons Dijon mustard
- kosher salt and black pepper to taste
- 2 salmon fillets about 6 ounces each
- Chopped fresh parsley for garnish
Instructions
- Preheat your oven to 400°F. Line a baking sheet with aluminum foil and lightly brush with olive oil.
- In a small skillet, heat olive oil over medium heat. Add minced garlic and sauté for 2 minutes until fragrant.
- Stir in balsamic vinegar, honey, Dijon mustard, salt, and pepper. Simmer for 3-4 minutes until the sauce thickens slightly.
- Lay the salmon fillets on the prepared baking sheet with the skin facing down. Generously brush the fillets with balsamic glaze.
- Bake in the preheated oven for 10-15 minutes, or until the salmon flakes easily with a fork.
- Remove from the oven, garnish with chopped fresh parsley, and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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