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–+ servings
A pan with balsamic glazed salmon.

Balsamic-Glazed Salmon

Author: Veena Azmanov
Prep Time: 5 mins
Cook Time: 10 mins
Marinade time: 15 mins
Total Time: 30 mins
Calories: 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

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 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 - 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

  • 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)
 
 

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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