This balsamic-glazed salmon recipe is quick and easy to make in just 15 minutes and you only need a few ingredients. Balsamic vinegar and honey coat the salmon and make it delicious. Served over steamed rice and vegetables this is a complete meal.
Table of Content
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 recipe?
- 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 substitutes
- 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. Honestly, you can't susbtitute balsamic for with lemon juice.
- Garlic - I like to use fresh garlic cloves instead of powder
- 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.
- Optional ingredients
- dijon mustard - you can add 1 teaspoon of dijon mustard to the marinade for a nice zing.
- red pepper flakes - adds a nice spice to the marinade. But you can also add a teaspoon of sriracha.
- sesame seeds - I love to sprinkle on some sesame seeds at the end as garnish too.
How to make balsamic salmon
- Prep the salmon - 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 season the salmon with salt now as the soy sauce has salt as well. - Balsamic marinade - Combine all marinade ingredients in a bowl. Place salmon pieces in the marinade 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.
- Stove - Heat oil in a nonstick skillet, 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 on medium-high heat, 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. - Remove the fillets from the pan, cover them with aluminum foil to keep warm, and set them 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.
- Balsamic sauce - To the same pan, add the remaining marinade along with the stock and bring to a boil. Cook on low until it becomes thick and syrup consistency.
Pro tip - the longer you cook the thicker the sauce will be. Alternatively, you can also cook the sauce in a small saucepan over medium heat. - Return the salmon back to the pan. Cook on medium heat basting with the sauce. 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 salmon is done when the fish flakes with a fork and the flesh have become tender, pale or opaque. You can
- - The recommended internal temperature for salmon is 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 my salmon )
Pro tip - resting will continue to cook the salmon further so take that into account as well.
What do you serve with this salmon
You can even try a side of simple salad such as celery, carrots, cabbage, etc. or a side dish such as:
Skinny Mashed Potatoes,
Oven-Baked Potato Wedges or Potato Chips
Garlic Parmesan Asparagus or sesame green beans
Easy Swiss Chard Patties or spinach potato patties
Roasted Lemon Dill Potatoes - or garlic roasted potatoes
Variations
- I made this on the stovetop but you can also bake the fish on a baking sheet in the oven or grill the salmon. Then brush the top with a balsamic glaze made in a medium saucepan.
- Add red pepper flakes to the marinade to add a little spice.
- Substitute ¼ cup water with pineapple juice to give your sauce a nice fruit flavour.
More fish recipes
- Ahi Tuna Poke Bowl or Salmon Poke Bowl
- Best Tuna Patties or Tuna Potato Patties
- Recipe for Baked Salmon
- Easy Honey Garlic Salmon (20 mins)
- Garlic Butter Salmon (20 mins)
- Honey Ginger Shrimp Stir Fry or Skillet Shrimp with Rice
- Thai Shrimp soup
- See all fish and seafood recipe
Frequently asked questions
How long will this glazed salmon recipe keep?
This balsamic-glazed salmon will keep in the refrigerator for up to 2 days.
Can I make this a grilled balsamic-glazed salmon?
Absolutely, grilled salmon is absolutely delicious. Grill the salmon for 4 minutes on each side. Simultaneously, cook the marinade on the stovetop in a frying pan until it is thick like a syrup. Serve with the grilled salmon.
Can I bake this balsamic glazed salmon?
Yes, you can. Place the salmon on a baking dish (9 x 17 or similar) and into a preheated oven at 200 C / 390 F for 12 to 15 minutes. Alternatively, you can make the balsamic glaze on the stove in a saucepan. Bake the salmon on a baking sheet lined with parchment paper or aluminum foil for easy cleanup. Bake for 15 minutes brushed with the glaze.
How long do I cook the salmon? 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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Printable Recipe
Balsamic-Glazed Salmon
Print Pin Rate Share by Email Share on FB Save GrowCalories: 255kcal
Adjust Servings Here: 4 servings
Description
This balsamic-glazed salmon recipe is quick and easy to make in just 15 minutes and you only need a few ingredients. Balsamic vinegar and honey coat the salmon and makes it delicious. Served over steamed rice and vegetables this is a complete meal
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 4 slices (1 lb) Salmon fillets
- ¼ teaspoon Black pepper
- 2 tablespoon Olive oil
- ½ cup Stock or water
Balsamic sauce and marinade
- ⅓ cup Balsamic vinegar
- ⅓ cup Honey
- 4 tablespoon Soy sauce (low sodium)
- 1 tablespoon Olive oil (cooking)
- 2 tablespoon Celery (finely chopped)
- ¼ cup Green onions
- ¼ cup Parsley
- 1 clove Garlic (small. sliced)
- ¼ teaspoon Black pepper
Instructions
- Prep the salmon - 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 asidePro tip - we do not season the salmon with salt now as the soy sauce has salt as well.
- Balsamic marinade - Combine all marinade ingredients in a bowl. Place salmon pieces in the marinade 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.
- Stove - In a nonstick skillet add the olive oil or cooking spray, 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 on medium-high heat, 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.
- Remove the fillets from the pan, cover them with aluminum foil to keep warm, and set them 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.
- Balsamic sauce - 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. Alternatively, you can also cook the sauce in a small saucepan over medium heat.
- Return the salmon back to the pan. Cook on medium heat basting with the sauce. 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 salmon is done when the fish flakes with a fork and the flesh has become pale or opaque.- The recommended internal temperature for salmon is 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 my salmon ) Pro tip - resting will continue to cook the salmon further so take that into account as well.
Recipe Notes & Tips
- 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)
Nutrition Information
Calories: 255- kcalCarbohydrates: 31- gProtein: 7- gFat: 13- gSaturated Fat: 1- gCholesterol: 11- mgSodium: 1146- mgPotassium: 258- mgFiber: 1- gSugar: 27- gVitamin A: 441- IUVitamin C: 7- mgCalcium: 76- mgIron: 3- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Sophie
Wow, these look so rich and flavorful. I love how you used the glaze the spruce up the recipe.
Veena Azmanov
Thank you, Sophie
Kay
Love this recipe, the balsamic vinegar gives a delicious sweetness! So quick and easy too 🙂
Veena Azmanov
Thank you, Kay
GUNJAN C Dudani
Wonderfully glazed salmon. my brother would go crazy for this one. I shared your website with him so he can try it himself.
Veena Azmanov
Thank you, Gunjan
Sam | Ahead of Thyme
Wow look at the glaze! This salmon looks so delicious! I can't wait to try it this week.
Veena Azmanov
Thank you, Sam
Mama Maggie's Kitchen
Mmm... I think I just heard my tummy growl. lol. Thank you for making me hungry! This Balsamic Glazed salmon looks really scrumptious!
Veena Azmanov
Thank you, Maggie