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
½cupStock or water
Balsamic sauce and marinade
4tablespoonSoy saucelow sodium
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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.
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 mediumwhich 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)
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