Balsamic-glazed salmon fillets recipe

Balsamic-glazed salmon fillets recipe

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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Salmon
  • Salmon fillet

A delicious sticky glaze is brushed on top of salmon fillets before they are baked in the oven. A quick and easy solution for dinner any night of the week!

1928 people made this

IngredientsServes: 6

  • 1 dessertspoon olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon white wine
  • 1 tablespoon honey
  • 85ml (3 fl oz) balsamic vinegar
  • 2 dessertspoons Dijon mustard
  • salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh oregano
  • 6 (140g) salmon fillets

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat oven to 200 C / Gas mark 6. Line a baking tray with baking parchment.
  2. Heat olive oil in a small saucepan over medium heat; add garlic and cook until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened. Take off the heat and add oregano.
  3. Arrange salmon fillets on prepared baking tray. Brush fillets with balsamic glaze.
  4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze. Use a fish slice to transfer fillets to serving platter, leaving the skin behind on the tray.


Try serving these salmon fillets over a baby leaf salad, and use extra glaze for the dressing. Add chopped spring onions and julienned red pepper to round out the salad.

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Reviews & ratingsAverage global rating:(1605)

Reviews in English (1090)

My family gave this dish the thumbs up. I didn't want to open a bottle of wine just for 1 spoon so used white wine vinegar instead!! It worked and the flavours were lovely. Really quick and easy.-02 Apr 2012

Used different ingredients.used sherry instead of wine-14 Mar 2009

This is a restaurant quality recipe. Really tasty and yet very simple to prepare. Thanks very much Isybel.-31 Jan 2010

¼ cup balsamic vinegar
2 tablespoons orange juice
1 teaspoon orange zest
1 x salt and black pepper
to taste
2 tablespoons olive oil
12 ounces salmon fillets
2 each fillets, about 6-ounce each
59 ml balsamic vinegar
30 ml orange juice
5 ml orange zest
1 x salt and black pepper
to taste
30 ml olive oil
346,8 ml/g salmon fillets
2 each fillets, about 6-ounce each

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In response to a previous bad rating: Yes, this glaze tasted strongly of balsamic vinegar, but it's a BALSAMIC glaze. I don't even like salmon and I loved this, and frankly the glaze wasn't even syrupy when I drizzled it over the fish. I recommend boiling the glaze for at the very least 20 minutes, and do not make the mistake I did of subbing OJ for brown sugar because then it will never thicken up. Long story short: it's fantastic.

The reduction takes longer than they say but worth the effort. I added 1 TBS of olive oil at end of reduction. I adore this recipe! Served it over baby arrugula last night iwth roasted cherry tomatoes with basil.

This was so easy and so delicious. My husband, wh0 is not a fan of salmon, loved this dish. This is a real keeper,

I made this recipe for several friends, who by their own accont are snobs, they loved it , easy to make, I doubled everything came out delish!

Nasty! I'll never ever make this again! Tasted like pure vinegar even after almost 20 minutes of reduction. Yuck!

I, too, have used this glaze for grilled salmon many times. A true winner!

I've made this several times,and have started brushing the salmon with some chili oil instead of olive oil. The heat of the chili oil goes well with the sweetness of the balsamic glaze.

fantastic recipe i recommend using a meat thermometer on the salmon. we grilled the salmon for about 10 minutes, flipping only at the end to sear. i also tossed the salmon fillets in olive oil and minced garlic before putting onto the grill. the reduction was fairly tangy, and requires no modifications. i served this with grilled asparagus tossed in OO, lime juice, and minced garlic. tasty!!

I made this for a dinner party and thought that it was very good and will make it again. I will increase the amount of glaze the next time that I prepare this dish but that would be the only change. I didn't experience any problems in making the glaze. I brought the glaze to a boil and then lowered the heat to medium low and simmered for the 17 minutes the recipe called for. I made the glaze the day before the dinner party and rewarmed the next day. It was delicious: sweet and tangy.

This was excellent and easy. The glaze would also go very well with chicken.

So simple, yet so delicious! I make this just about every week for my wife and I and serve it with roasted vegetables. Yes, it does take more than 30 minutes to make, but forget Rachael Ray for a second. Try this, even if you do not like salmon. You will not be disappointed. Serve preferably with a chilled white wine (e.g., Chardonnay or Pinot Grigio).

I made this tonight with just 1 T. brown sugar, simmered it for about 20 minutes, and it's really good. Iɽ make it again - it would be a good dressing on a salad, too. It's very easy.

Everyone I've ever made this for loves it! It does take longer to reduce the sauce, but it's worth it. I now try to make it in advance and then just heat it up. Terrific!

A little too sweet for my liking, but something I can work with. I choose a wine with lime and apple flavor.

I always had a hard time with glazes until I went to a class at a culinary college. The chef taught me to put equal parts balsamic and brown sugar and heat only until the sugar incorporates. Then let it cool in an ice bath or in the fridge. It is phenomenal and no living over the stove.

I got this recipe from my "Best of Bon Appetit" book. After one bite, I promptly wrote "THIS RECIPE SUCKS" over it so I don't accidentally make it ever again. The glaze was bitter and disgusting (despite wasting 1/2 cup of good balsalmic vinegar), and it hardened to a candy like shell as soon as started to cool. I actually shot a piece into my wife's eye whie trying to pry it loose from my plate with a fork. Whatever you do, skip this one.

Okay but not great. Prefer the sauce for Mahi Mahi with Brown Sugar Soy Glaze, used on salmon. I have no luck with either getting the sauce to thicken, either at a fast boil or at a simmer.

this was a great little recipe. i also made it with a big salad, some tomatoes, and thinly sliced red onion. just added some olive oil and a little of the glaze to make the salad dressing. a note about the glaze - as others have hinted at, it really thickens quite a bit as it cools. i kept it on a high simmer for about 15 minutes, then let it cool and thicken while i finished the fish. it turned out great!

I made this, followed all instructions as written. It was just OK. I would not call it a true glaze, as it was quite runny. I was expecting a glaze that would truly "hold" onto the salmon, as I expected it to cut the rich flavor of the fish. But it didn't - just kind of ran off onto the platter, leaving a minimal amount on top of the filet. It wasn't bad - just wasn't fantastic as expected.

great recipe - don't overdo the balsamic reduction or it will be gooey

I actually baked this in the oven, put it on top of a fresh romaine salad with home made balsamic dressing (balsamic, olive oil, garlic, basil, salt and pepper. Blended in food processor) Then topped it off with home grown cherry tomatoes, and shaved parm. cheese. Absolutely fabulous! Great summer meal!

just made this for the family we loved it including the 3 kids they were looking for more a definite keeper.

I have been making this for years. I love it!! You can put it on anything.I never boil , I just simmer . It comes out a wonderful consistency.

Well I'm into the third cleaning by boiling of my saucepan. There's NO WAY you can boil this for 17 minutes or even 10 and get anything other than a nasty carmalized mess. I may or may not try it again, but at more of a medium heat than med-high or for 7-8 minutes, not 17, thats just crazy talk!

I love the way the balsamic glaze complemements fatty salmon especially. Had it recently with lightly wilted spinach with green garlic and it was very well received. Cook from Grand Rapids, keep trying, this sauce is simple, but it turns gooey very quickly. It also thickens as it cools - my trick is to take it off heat while it still looks thin and let it cool slightly, then heat it again just before pouring over the fish. A classic.

How to make Honey Balsamic Glazed Salmon:

For the Honey Balsamic Glaze:

Allow the salmon to come to room temperature about 15 minutes.

Meanwhile, in a medium saucepan combine the balsamic vinegar, broth, honey, Dijon mustard, thyme and garlic.

Heat the mixture over medium-high heat and bring to a boil.

Reduce the heat and simmer over medium-low heat until sauce has thickened, about 15 minutes, stirring occasionally.

Remove the glaze from the heat and set aside.

For the Salmon:

Sprinkle both sides of the salmon with salt and pepper.

Heat the olive oil in a medium sized non-stick skillet over medium-high heat.

Add the salmon fillets and cook about 4 &ndash 6 minutes (depending on the thickness) without moving.

Carefully flip the salmon to the other side and cook 4 &ndash 6 minutes longer until the salmon has cooked through.

Transfer the salmon to serving plates and drizzle each fillet with the balsamic glaze.

Garnish with fresh parsley, if desired, and serve immediately.

Easy Salmon with Balsamic Glaze

Balsamic Glazed Salmon Recipe

This is one of my favorite salmon prep recipes! It’s easy to do, but the final results are absolutely delicious! It’s just one of those amazing starters that’s sure to please, but it doesn’t need much.

This salmon has layers of flavor that all come together so nice, with its golden brown & nicely crisp & outer edge, you get the amazing pan-seared fillets then it’s perfectly melted inside your mouth and it’s drizzled with a sweet & slightly tart, and tangy, reduced balsamic glaze.

Can I Substitute Chicken for This Recipe?

I know I share a lot of salmon recipes, and you can definitely make it with chicken if you don’t want to pay the higher cost of salmon, just pound them to an even thickness, then cook about 5 minutes per side until they’re 165 degrees in the center. So if you can certainly try it with the salmon splurge at least once, this sauce is just so amazing over salmon!

Delicious recipe! Salmon fillets are pan-seared until perfectly golden brown and topped with a rich, sweetly sweet, slightly tangy balsamic glaze. For two more layers of fresh flavor, garlic and rosemary are also included.

Balsamic-Glazed Salmon Recipe

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 Servings
Calories: 396 kcal


Balsamic Rosemary Glaze
1/2 cup of balsamic vinegar
1/4 cup of low-sodium chicken broth
2 Tbsp of honey
1 Tbsp of dijon mustard
1 rosemary sprig (like 7-inches)
1 clove of garlic minced

4 (6 oz) of salmon fillets skinless or skin over
Salt and freshly ground black pepper
2 tsp of olive oil divided
Finely minced rosemary or like parsley, for garnish (optional)

Balsamic Glazed Salmon

Allow salmon to rest 10 minutes at room temperature. Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, dijon mustard, 1/2 Tbsp of the chopped rosemary and the garlic. Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened and reduced to 1/3 cup, about 13 - 15 minutes, stirring occasionally. Remove from heat and pour into a heat proof dish (using a rubber spatula to get it all out) and allow to cool.

Season both sides of salmon with salt and pepper. Heat a large non-stick skillet over medium-high heat and add 1 tsp of canola oil. Once pan and oil are hot, add 2 salmon fillets and cook, without moving, until salmon has nicely browned on bottom, about 3 - 5 minutes. Carefully flip salmon to opposite side and continue to cook 3 - 5 minutes longer until bottom is browned and salmon has cooked through. Rest in a warm oven (don't rest it in a hot oven, you don't want to continue to cook it. If you have to skillets I would recommend just using both and cooking all of the salmon at once. Wipe skillet clean, add remaining 1 tsp oil, once hot repeat process with remaining 2 salmon fillets.

Serve warm drizzling each fillet with balsamic rosemary glaze and sprinkling tops with remaining 1/2 Tbsp of rosemary.

Amazing Balsamic Glazed Salmon

Salmon is a fancy thing, it will definitely make a special meal for a special someone! This recipe for two is the perfect recipe for your romantic dinner. It’s easy to make, it doesn’t take time and the result is as delicious as good looking. Check how this amazing balsamic glazed salmon is made and give it a try as soon as you can.

You’ll Need

  • ¼ cup balsamic vinegar
  • 2 tablespoons white wine or chicken broth
  • 1 tablespoon honey
  • ½ tablespoon dijon mustard
  • 1 teaspoon chopped fresh rosemary, divided
  • ½ teaspoon garlic clove, finely minced
  • 2 (5 oz) salmon fillets
  • 1 lemon, cut in half
  • Salt and freshly ground black pepper
  • 2 teaspoons balsamic vinegar

How To

  1. First, add the juice of 1/2 lemon over the salmon and let it set for 10 minutes at room temperature.
  2. In a medium saucepan, mix the balsamic vinegar, white wine, honey, dijon mustard, 1/2 teaspoon of rosemary and garlic. Over medium-high heat, bring the mixture to a boil then reduce heat and simmer over medium-low heat for about 5 to 7 minutes until the sauce has thickened.
  3. Preheat broiler and line a baking pan with foil.
  4. Place the salmon fillets in the baking pan and add on lots of lemon and 1 teaspoon of balsamic vinegar.
  5. Add in some salt and pepper then cook for about 3 minutes until the salmon is browned.
  6. Cook the other side for an additional 3 minutes, make sure to flip the salmon carrefully.
  7. In 2 servings plates, place the salmon and drizzle the warmed glaze equally. Add 1/4 of chopped rosemary to the top of each salmon.

Nutrition Facts

for 1 (5 oz ) serving, includes glaze
277 calories
9g fat
1.3g sat fat
78mg chol
28g prot
17g carbs
0g fiber
282mg sod
10g sugar

Simple, easy and flavory! There are so many ways to prepare salmon, but this recipe is very easy to make the combination of balsamic vinegar, rosemary and salmon is something else. Give it a try, I’m sure you will love it.

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Amazing Balsamic Glazed Salmon

I’m very excited to share this salmon recipe. It’s one of the best you’ll ever taste! I’m not kidding. It’s truly delicious! If you’re not much of a salmon fan but want to be, I think this is a wonderful recipe to try. Each heart healthy serving has 276 calories, 9 grams of fat, and 3 Blue WW Freestyle SmartPoints,and 7 Green .

Ingredients Balsamic Glaze:

2 tablespoons white wine or reduced-sodium chicken broth

1 teaspoon chopped fresh rosemary, divided

½ teaspoon garlic clove, finely minced

Ingredients for Salmon:

Salt and freshly ground black pepper

2 teaspoons balsamic vinegar

1. Squeeze ½ lemon over salmon and let it rest 10 minutes at room temperature. Meanwhile, in a medium saucepan, combine balsamic vinegar, white wine, honey, dijon mustard, ½ teaspoon rosemary, and garlic. Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened, about 5-7 minutes. Stirring occasionally. Remove from heat and set aside.

2. Preheat broiler. Line a baking pan with foil.

3. Add both salmon fillets to the baking pan. Sprinkle each with lots of lemons and drizzle each with 1 teaspoon of balsamic vinegar. Season each piece with a little salt and pepper. Place in broiler and cook until salmon is browned about 3 minutes. Carefully flip salmon to the opposite side and continue to broil for about 3 minutes, until cooked through.

4. Plate each piece of salmon. Drizzle half the warmed glaze over each piece. Sprinkle the top of each with ¼ teaspoon chopped rosemary.

Healthy Benefits
Salmon is high in protein and is a rich source of vitamins A and the B-group vitamins. Salmon is a good source of vitamin E, a powerful antioxidant. Perhaps, most important, salmon contains Omega-3 oil, which decreases the risk of coronary heart disease and certain cancers.

Storage Tips

Store balsamic vinegar in a cool, dry place, such as a pantry. Unopened it will keep almost indefinitely once opened, it can be stored up to 6 months at room temperature.

WW Freestyle SmartPoints
3- Blue
WW SmartPoints 7- Green

  1. Combine the balsamic vinegar, lime juice, Dijon mustard, and maple syrup, and black pepper in a small saucepan.
  2. Bring mixture to a boil.
  3. Reduce heat. Simmer the balsamic mixture until thick.
  4. The syrup should coat the back of a spoon.
  5. The balsamic glaze is ready for the salmon.

Sheet Pan Balsamic Salmon and Brussels Sprouts and Potatoes

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