Balsamic Glazed Salmon is a romantic recipe that’s easy for even the most novice of home cooks, and it impresses every time! Spread a quick honey balsamic glaze over the filets, then finish the salmon in the oven.
As the salmon bakes, the glaze becomes sweet, tangy, and sticky.
The inside of the salmon is juicy, tender, and flaky.
As further proof that this balsamic salmon recipe is EASY, my husband Ben (who readily admits that his kitchen skills are best used for dish washing and not whipping up Salmon Wellington) made it for me with delicious success.
If he can do it, you can do it!
For another of his recent dinner hits (and the hilarious story of our first ever Valentine’s Day), check out Salmon Pasta.
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 the Best Balsamic Glazed Salmon Recipe
This glazed salmon recipe, while impressive enough for a date night-in, is also perfect for busy weeknights.
It cooks up in only 20 minutes!
Start by making balsamic glaze: stir together balsamic vinegar, honey, and seasonings, then simmer them on the stove for a few minutes until they reduce.
From there, brush the glaze over the salmon and bake. EASY!
Glazed Salmon for Success
Glazing salmon, then finishing it in the oven is one of the best methods to cook salmon. The glaze infuses every bite with flavor and gives the salmon an extra yummy top.
Here are a few of my other glazed salmon recipes:
For an in-depth look at baking salmon, check out this Salmon Temperature Chart.
- Salmon. Packed with protein and healthy omega-3s, salmon is one of my all-time favorite fish to cook. Whether you make Poached Salmon (which involves a gentle boil), Grilled Salmon, Broiled Salmon, or baked glazed salmon like this recipe, 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 minced cloves 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. Make sure you are sticking to medium heat or medium-low heat.
- Dijon Mustard. Adds a little bite and acidity to balance out the sweetness of the honey and balsamic vinegar. Just a teaspoon or two goes a long way in flavor!
How to Make Homemade Balsamic Glaze
- In a small saucepan, saute garlic in olive oil.
- Now, add the rest of the balsamic glaze ingredients: balsamic vinegar, honey (or maple syrup or brown sugar), Dijon mustard, salt, and pepper. Bring the balsamic mixture to a simmer, then let reduce for 4 minutes, until it forms a sticky glaze. Do not let the balsamic reduce too long, or it may seize.
Add Balsamic Glaze to Salmon
- Drizzle on the balsamic reduction, brushing the salmon filets generously.
- Bake balsamic salmon at 400 degrees F for 15 minutes, until its internal temperature reaches 140 degrees F on an instant read thermometer (salmon is considered cooked at 145 degrees F but its temperature will rise as it rests).
- Five minutes into the cooking time, baste the salmon with the balsamic sauce 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.
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 (try to avoid medium-high 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.
Balsamic Glazed Salmon
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil (avoid parchment paper), then coat with non-stick cooking spray.
- In a small skillet, heat the olive oil over medium heat. 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.
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Just for fun, here’s a photo of the original menu from that first Valentine’s Day.