Balsamic-Glazed Salmon

This honey and balsamic-glazed salmon takes only 15 minutes to cook. The main ingredients are salmon, honey, and balsamic vinegar, along with a few other pantry staples. Served over steamed rice and side veggies this is a complete meal.

Table of Content

• Why make this salmon?
• Ingredients and substitues
• Step by step instructions
• Tips - Recipe notes
• Frequently asked questions
• You may also like
• Printable Recipe

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I know that when you say balsamic, the first thing that comes to mind is that it must be sour. Not really. In fact, when you combined balsamic with honey or brown sugar it is a completely different and wonderful combination altogether.

It works well with chicken, such as my honey balsamic chicken and balsamic and maple roast chicken, as well as red meat such as my lamb chops with balsamic glaze, and balsamic-glazed meatballs. Today, I want to share another variation with this balsamic-glazed salmon.

Why make this salmon?

• Fish cooks in less than 15 minutes, so it's a quick and easy dish. I do like to marinate the fish for at least 15 to 30 minutes to let some of the marinades penetrate and add flavor.
• Salmon especially makes a wonderful combination with balsamic vinegar. The zing from the vinegar accompanied with honey makes a very wonderful sauce and pretty color.
• It is perfect for quick weekend meals or lazy weekend meals.
• We love to serve this with steamed rice and garlic sesame green beans. And yet, you could also serve this with mashed potatoes and other veggies.

Ingredients and substitues

• Balsamic - It's Italian vinegar made from white wine pressings. Back in the old days, it used to be an ideal gift and favor. Some brands, I believe, have been fermented for over 100 years. It’s this aging process that makes balsamic vinegar often expensive.
• Honey - I like a subtle flavor of honey, and yet, you can also use the same quantity of brown sugar.
• Soy sauce - In the video, I used only 2 tbsp, but I have since then increased it to 4 tbsp, which I think works better.
• Onions - I like the fresh flavor of green onions with the balsamic. I personally would not recommend red onions as it will make the sauce too sweet.
• Fresh herbs - I've used fresh parsley, but you could also use rosemary and oregano instead.

Step by step instructions

• Take the salmon out of the refrigerator for at least 30 minutes to an hour. Cut it to size if necessary, pat dry with a paper towel. Then, season with just pepper. set aside
  Pro tip - we do not use salt to season the salmon now as the soy sauce has salt as well.
• Combine all marinade ingredients in a bowl. Add the salmon pieces and let marinate for 15 to 30 minutes turning once in between.
  Pro tip - The longer you marinate the darker the color of the salmon and the lesser the cooking time. I would not recommend it for more than an hour.

• In a skillet add the oil, and place the salmon skin-side down. Season with salt and pepper.
  Pro tip - ensure the salmon is dry so the skin will crisp when added to the pan.
• Cook for 3 minutes then flip the salmon and cook for 2 minutes on the second side.
  Pro tip - keep the heat on medium-high for the first 2 minutes this will give a nice crisp skin.
• Then, remove from the pan and set aside.
  Pro tip - We remove it from the pan after a few minutes to prevent it from overcooking. Use a flat spatula to lift the salmon up and out of the pan.

• To the same pan, add the remaining marinade along with the stock. Cook on low until it becomes thick and syrup consistency.
  Pro tip - the longer you cook the thicker the sauce will be. You want to keep a pouring consistency so. you can still continue to cook the salmon.
• Return the salmon back to the pan. Baste the salmon with the sauce and continue to cook for 4 to 5 minutes more or until done.
  Pro tip - tilting the pan will help baste the salmon better. Try not to move the fillets much as they are delicate.
• Taste and adjust seasoning. We have not added salt because soy salt has salt, but it is best to taste now and adjust accordingly.
  Pro tip - if you use low sodium soy sauce you may need an additional pinch of salt. But, taste first.
• Remove from heat and let rest for 3 to 5 minutes before you serve.
  • The recommended internal temperature for salmon is at medium of 145 F to 147°F or 60 to 63°C
  • But, you can also serve it at medium-rare of about 122 to 127°F or 50 to 53°C (this is what I prefer to serve salmon )
    Pro tip - resting will continue to cook the salmon further so take that into account as well.

Tips - Recipe notes

• Ask the fishmonger/ butcher to clean the fish for you. Make sure he removes the pin bones. If not, use a pair of tweezers to remove them before you cook it. These small pin bones can be very unpleasant when swallowed. 
• Keep the skin on as it prevents the salmon from falling apart during cooking. 
• Score a few lines on the skin before cooking. This will prevent it from shrinking during cooking. 
• Pat dry the fish well before you season it. The seasoning will stick better and the water won't create a big messy splatter as soon as it hits the oil. 
• Heat the oil /butter in the pan well before you add the salmon or the skin will stick to the pan. I always prefer using a non-stick frying pan for cooking fish
• Always start by cooking the fish skin side down. This will give you crispy skin,  keeps the fish moist, and also prevent you from overcooking it when you flip it 
• Use high heat at the beginning when cooking the skin. This will prevent it from sticking. But, lower the heat a minute later so the fish does not dry out. 
• Use a flexible spatula to hold the fish down when you just add it to the pan. This will prevent the skin from shrinking too much
• Do not make haste to flip the fish fillet as it will cause the skin to separate from the skin. 
• The fish will take a lot less time to cook on the other side. This is before most of the cooking happens when it is on the skin side down. 
• Note that the salmon will continue to cook even after it has been taken out of the pan

Salmon cooking temperature

• It is recommended that salmon be fully cooked at medium which is an internal temperature of about 145 F to 147 F or 60 to 63°C (measure at the thickest part of the fish).
• But, salmon can be eaten medium-rare if you buy from a trusted source. The internal temperature for medium-rare should be about 122 to 127°F or 50 to 53°C (this is what I like to serve my salmon)

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Frequently asked questions

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Printable Recipe