Balsamic Glazed Salmon
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. Serve it over steamed rice and vegetables; this is a complete meal.
Salmon is a delicious and healthy protein that can be a staple in any kitchen. But cooking it perfectly can be a challenge, especially if you’re looking to add a delicious balsamic glaze.
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 combine 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?
- This recipe takes the classic pairing of balsamic glaze and salmon and gives it a unique twist with the addition of garlic and honey.
- The garlic adds a delicious depth of flavor, while the honey balances out the acidity of the balsamic glaze. The result is a perfectly caramelized balsamic glaze on top of a perfectly cooked salmon fillet.
- Salmon especially makes a beautiful combination with balsamic vinegar. The zing from the vinegar, accompanied by honey, makes a wonderful sauce and a pretty color.
- Also, it is perfect for quick weekend meals or lazy weekend meals.
Ingredients and substitutes
- Salmon – Choosing the right type of salmon is crucial to achieving the perfect texture and flavor.
- Wild-caught salmon is also a great choice, as it has a richer flavor and is more sustainable than farmed salmon.
- Balsamic – It’s Italian vinegar made from white wine pressings. In the old days, it was an ideal gift and favor.
- Garlic – I like to use fresh garlic cloves. If garlic isn’t your thing, you can also use shallots or onions for a milder flavor.
- 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.
- Fresh herbs – I’ve used fresh parsley for garnish, but you could also use rosemary and oregano in the sauce.
- Optional ingredients:
- Dijon mustard – add 1 tsp of Dijon mustard to the marinade for a nice zing.
- Red pepper flakes – add a nice spice to the marinade. But you can also add a teaspoon of sriracha.
- Sesame seeds – I love to sprinkle some sesame seeds on top at the end as a garnish.
Step-by-step: Balsamic-glazed 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, and pat dry with a paper towel. Then, season with just salt and pepper and set aside.
Pro tip – The glaze has salt, too, so it is best to under-season it.
- Pan fry – Heat olive oil in a skillet over medium heat and add the garlic. Next, add the salmon pieces and cook on each side for 3 to 4 minutes or until cooked. Then, remove from the pan and keep warm.
Pro tip – If you use salmon with skin, place the salmon skin-side down first.
- Balsamic sauce – In the same skillet over medium-low heat, add the oil and garlic, followed by balsamic, soy sauce, honey, and broth. Simmer until it thickens to a syrup consistency, then add the butter and season with salt and pepper. Remove from heat.
Pro tip – Keep the heat to medium-low to prevent the glaze from burning.
- Glaze – Brush the salmon with the balsamic glaze and serve the remaining on the side.
Pro tip – You can also return the salmon to the pan in the sauce if you like.
Balsamic-Glazed Salmon
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.
Video
Ingredients
- 4 slices (1 lb) Salmon fillets
- 2 tbsp Olive oil
- ½ tsp Kosher salt
- ¼ tsp Black pepper powder
- ¼ cup Parsley
- 1 tbsp Olive oil cooking
- 1 large Garlic clove small. sliced
- ⅓ cup (80 ml) Balsamic vinegar
- ¼ cup (60 ml) Soy sauce low sodium
- ⅓ cup (80 ml) Honey or date syrup
- ½ cup (120 ml) Stock or water
- 2 tbsp Unsalted butter room temperature
- ¼ tsp Black pepper
- ¼ tsp Kosher salt
Method
- Prep the salmon – Take the salmon out of the refrigerator for at least 30 minutes to an hour. Cut it to size if necessary, and pat dry with a paper towel. Then, season with just salt and pepper. And set aside.4 slices Salmon fillets, 1/4 tsp Black pepper powder, ½ tsp Kosher salt
- Pan fry – Heat olive oil in a skillet over medium heat and add the garlic. Add the salmon pieces and cook on each side for 3 to 4 minutes or until cooked. Remove from the pan and keep warm.2 tbsp Olive oil
- Balsamic sauce – In the same skillet over medium-low heat, add the oil and garlic followed by balsamic, soy sauce, honey, and broth. Simmer until it thickens to syrup consistency then add the butter and season with salt and pepper. Remove from heat.1 tbsp Olive oil, 1 large Garlic clove, ⅓ cup Balsamic vinegar, ¼ cup Soy sauce, ⅓ cup Honey, ½ cup Stock or water, 2 tbsp Unsalted butter, 1/4 tsp Black pepper, ¼ tsp Kosher salt
- Glaze – Brush the salmon with the balsamic glaze and serve the remaining on the side.¼ cup Parsley
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.
- I am using skinless salmon today, but you can 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 the fish dry well before you season it. The seasoning will stick better, and the water won’t create a messy splatter when 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 frying pan for cooking fish.
- If you use fish with skin, start cooking the fish skin-side down. This will give you crispy skin, keep the fish moist, and prevent you from overcooking it when you flip it. Place the fish presentation side down first for a nice color if you use skinless salmon.
- Temperature control is important. 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.
- Do not make haste to flip the fish fillet, as it will cause the skin to separate from the flesh. The fish will take much less time to cook on the other side. This is because most of the cooking happens on the skin side down. Also, note that the salmon will continue to cook even after being removed from 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 it 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).
Equipment you will need
Nutrition
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Frequently asked questions
This balsamic-glazed salmon will keep in the refrigerator for up to 2 days.
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.
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, brushing with the glaze.
Yes, you can make the glaze ahead of time and store it in an airtight container in the fridge for up to a week. When you’re ready to use it, simply reheat it in a small saucepan over low heat.
No, the glaze is brushed onto the salmon during the cooking process. However, if you want to infuse the fish with even more flavor, you can marinate it in the glaze for 30 minutes to an hour before cooking.
This salmon pairs well with various sides, like roasted vegetables, quinoa, or a simple salad. The sweet and tangy flavors of the glaze also go well with Skinny Mashed Potatoes,
Oven-Baked Potato Wedges or Potato Chips.
You can even try a side of simple salad, such as celery, carrots, cabbage, etc., or a side dish such as:
Garlic Parmesan Asparagus or sesame green beans
Easy Swiss Chard Patties or spinach potato patties
Roasted Lemon Dill Potatoes – or garlic roasted potatoes
more salmon recipes
- Honey Garlic Salmon Recipe
- Garlic Butter Salmon Recipe
- Balsamic Glazed Salmon
- Juicy and Tender Baked Salmon
- Orange glazed salmon
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I love everything on this recipe, the main ingredients is one of my favorite the sauce looks enticing. Overall, is that it’s definitely a delicious, great for dinner to have.
Thank you, Amy, So happy to hear you enjoyed it. Thanks for the feedback.
My family loves salmon! We are definitely adding this to our must make list for dinner soon!
Thank you, Jessica
I seriously loved it! So tasty and delicious!
Thank you, Toni
This marinade is so simple to put together and it glazes the salmon beautifully!
Thank you, Dana. So happy you enjoyed it
This was amazing! So much flavor and so easy!
Thank you, Melinda
Salmon is seriously one of my favourite things to make. Will definitely try doubling the recipe, because I know this won’t last long in my house!!
Thank you, Cathleen
That glaze looks absolutely amazing! Yum! 🙂
Thank you
This salmon is delicious! The balsamic with the honey is a perfect pair.
Thank you, Alison. I am happy you enjoyed it
The glaze on here is so flavorful and delicious! You will find yourself licking the plate and scooping up as much as you can with anything. Simple ingredients, easy instructions… a must make!
Thank you, Candice. yes it sure is finger-licking good. Thank you for the lovely feedback.
Oh, this salmon looks amazing. We love sweet and sour anything in this house and if I can get my hands on some Salmon, I’m going to give this a try.
Thank you, Bernice.