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Balsamic Salmon: An Easy Weeknight Meal That Delivers

Balsamic Salmon

Tender salmon fillets are baked with a sweet-tangy balsamic, honey, Dijon, and garlic sauce. This simple fish dinner serves four and is ready in about 25 to 45 minutes, depending on whether you marinate the salmon.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 fillets Salmon fillets, about 6 ounces (170 g) each
Balsamic Sauce
  • 1/4 cup (60 ml) Balsamic vinegar
  • 2 tablespoons Honey or pure maple syrup
  • 1 tablespoon Extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 cloves Garlic, minced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Optional
  • 1 teaspoon Fresh rosemary or thyme, chopped
Optional Garnishes
  • As needed Chopped parsley, lemon wedges, or reduced balsamic glaze

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C). Line a baking sheet or shallow baking dish with parchment paper or foil.
  2. Whisk the balsamic vinegar, honey or maple syrup, olive oil, Dijon mustard, minced garlic, kosher salt, black pepper, and optional rosemary or thyme in a bowl. Reserve a few tablespoons of the sauce before it touches the raw salmon.
  3. Place the salmon skin-side down in the prepared pan and brush with the remaining sauce. For additional flavor, cover and refrigerate the salmon for 15 to 30 minutes before baking.
  4. Bake for 12 to 15 minutes for fillets about 1 inch thick, or until the fish flakes easily and reaches 145°F (63°C) in the thickest part. Thicker pieces may need more time, so use a thermometer rather than relying only on the clock.
  5. Brush the cooked salmon with the reserved sauce. If you want a more caramelized surface, broil for 1 to 2 minutes while watching closely.
  6. Garnish with parsley, lemon wedges, or a small drizzle of reduced balsamic glaze. Serve immediately while the salmon is moist and the glaze is glossy.

Notes

Always reserve sauce before it touches raw salmon. If you want to use marinade that contacted the fish, boil it for several minutes before serving. For a thicker glaze, simmer a separate portion of the balsamic mixture for 3 to 5 minutes until slightly reduced. Remove salmon promptly at 145°F (63°C) to help prevent dryness.