Balsamic Glazed Salmon is an impressive, romantic dinner recipe that’s so easy even the most novice of home cooks can prepare in under 30 minutes. It’s the first recipe my husband ever cooked for me!
It is an established fact in our household that if I didn’t cook, we would return to Ben’s bachelor diet of frozen pizzas and microwavable taco packets.
You’ll understand my amazement then when Ben surprised me on our first Valentine’s Day as a married couple with a homemade menu with not one but TWO salmon options to choose from (had Salmon Wellington been a third option it really would have been an impossible decision).
I never would have suspected that beneath the stash of not-so Homemade Hamburger Helper lay a man capable of cooking a meal that has become one of my absolute favorite dinner recipes: balsamic glazed salmon.
Easy, impressive, fast, flavorful, healthy…I could go on and on about just how fabulous this balsamic glazed salmon is, but I think that message would be best delivered by the chef himself—my sweet husband Ben.
A Note From Ben
Men, with a recipe like balsamic glazed salmon you are guaranteed to score high relationship points.
This salmon is nearly impossible to mess up, but it looks and tastes like a fancy restaurant entrée (this Honey Glazed Salmon is another simple yet elegant choice). Present it with a professional flare (a.k.a. no paper plates allowed), then watch your date swoon.
All you need to do now is make sure not to chew with your mouth open nor slurp your wine, and you can congratulate yourself on a perfectly executed date night dinner. Score!
5 Star Review
“Excellent! Very tasty, moist, and flavorful. The sauce was easy, aromatic, and simple to prep. It’s a keeper with my wife and I!”
— Gary —
How to Make Balsamic Glazed Salmon
Balsamic glazed salmon is an incredibly delicious, easy fish dinner.
This glazed salmon recipe, while impressive enough for a date night-in, is also perfect for busy weeknights because it cooks up in only 20 minutes!
- Salmon. Packed with protein and healthy omega-3s, salmon is one of my all-time favorite fish to cook from simply Poached Salmon to Bourbon Glazed Salmon. It’s a a versatile protein choice that will never steer you wrong.
- Balsamic Vinegar. Sweet, tart, and lightly acidic, balsamic vinegar is salmon’s perfect partner (it’s also dreamy in these Balsamic Brussels Sprouts). With notes of cherry, chocolate, and fig it’s the perfect ingredient for any date night-worthy recipe.
- Honey. Intensifies and highlights the sweetness of the robustly flavored balsamic vinegar. (It’s also a key ingredient in this Honey Garlic Salmon.)
- Garlic. For another layer of flavor that also adds some zip (as in this Garlic Salmon with Lemon Butter).
When preparing the glaze, take care to not burn your garlic. If your pan is too hot or you cook the garlic for too long it will burn and cause your glaze to taste bitter.
- Dijon Mustard. Adds a little bite and acidity to balance out the sweetness of the honey and balsamic vinegar.
- In a small skillet, saute the garlic until fragrant.
- Add the balsamic glaze ingredients. Bring to a simmer and reduce until thickened.
- Brush the salmon generously with the glaze.
- Bake the balsamic salmon at 400 degrees F for 15 minutes.
- Five minutes into the cooking time, baste the salmon again.
- Garnish with fresh parsley and serve. ENJOY!
Salmon and Chardonnay is always a fine pairing. However, the robust and sweet balsamic glaze on this salmon opens up the door to an array of red wine pairings, like Cabernet Sauvignon or Merlot, too.
- To Store. Leftover balsamic glazed salmon may be stored in the refrigerator for up to 3 days.
- To Reheat. For best results, warm the salmon in a 350 degree F oven until heated through.
- To Freeze. Balsamic glazed salmon may be stored in the freezer for up to 3 months. Defrost overnight in the fridge before warming. Note: it may have more of a “fishy” taste and be a little mushy.
This salmon is phenomenal served cold or at room temperature the next day on a bed of your favorite greens or this Spinach Strawberry Salad.
Recommended Tools to Make this Recipe
- Skillet. Do yourself a favor and invest in a quality non-stick skillet. You (and your date) can thank me later.
- Sheet Pan. An everyday kitchen essential no one should be without.
- Fillet Knife. A great tool to have on hand if you wish to remove the skin from your salmon before cooking it.
The Best Everyday Skillet
This Cuisinart 12-inch skillet has a non-stick anodized surface for easy cleaning and extra durability. Plus it’s oven-save to 500 degrees.
Grab some candles, turn down the lights, and play some mood music because this balsamic glazed salmon is turning on the charm.
Frequently Asked Questions
Keep an eye on your glaze. If overcooked (or cooked on too high of heat) the balsamic will ball up and become a big sticky blob. As soon as the glaze thickens remove it from the heat promptly for best results. If it over-reduces, unfortunately there is no fix, so you will need to start over.
I have only ever used regular balsamic vinegar in this recipe. However, several readers have reported success using white balsamic vinegar in this recipe. Note that the glaze will have a milder and sweeter flavor if white balsamic vinegar is used.
- 2 salmon fillets (5 ounces each)
- 2 teaspoons olive oil
- 2 cloves garlic minced
- 3 tablespoons balsamic vinegar
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley for garnish
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, then coat with non-stick cooking spray.
In a small skillet, heat the olive oil over medium. Add the garlic and cook until fragrant and beginning to brown, about 2 minutes, watching carefully so that it does not burn.
Add the balsamic vinegar, honey, mustard, salt, and pepper. Whisk and simmer until the mixture thickens; about 4 minutes.
Place salmon skin-side down on the prepared baking sheet. Brush liberally with the glaze.
Bake for 5 minutes and then remove from the oven.
Baste with the glaze, then bake 5 to 10 additional minutes, until the fish flakes easily with a fork and is cooked through.
Sprinkle with chopped parsley and serve.
- TO STORE: Leftover balsamic glazed salmon may be stored in the refrigerator for up to 3 days.
- TO REHEAT: For best results, warm the salmon in a 350 degree F oven until heated through.
- TO FREEZE: Balsamic glazed salmon may be stored in the freezer for up to 3 months. Defrost overnight in the fridge before warming.
Serving: 1(of 2)Calories: 325kcalCarbohydrates: 11gProtein: 34gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 94mgPotassium: 878mgFiber: 1gSugar: 9gVitamin A: 73IUVitamin C: 1mgCalcium: 33mgIron: 2mg
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