Crispy on the outside, tender on the inside Balsamic Glazed Salmon is bursting with a perfect balance of sweet, tangy, garlicky flavors. Enjoy it with roasted vegetables or a side salad for a complete meal.
You already know salmon is my idea of the perfect healthy comfort food, and this balsamic salmon truly raises the bar to a whole new level. The sweet, sticky, tangy balsamic reduction paired with the flaky, rich fish is the ultimate taste bud pleaser!
Easy enough to prepare on busy weeknights, and fancy enough for date night, you can dress it up or down depending on the occasion.
What I love about this easy salmon recipe is it takes only a minimal amount of effort and transforms your main dish into a restaurant-quality meal. The salmon is marinated in a balsamic marinade and finished with a balsamic glaze to really maximize the flavor.
I enjoy serving it with Garlic Herb Roasted Vegetables and Cilantro Lime Rice for a perfectly balanced meal.
Let’s discuss the simple ingredients! You can find the full list at any grocery store.
Ingredients for Balsamic Glazed Salmon:
Fresh Salmon Fillets: Select your favorite kind of salmon. I generally go with wild-caught King salmon, sockeye salmon, or Atlantic salmon.
Avocado Oil: Brings richness to the marinade and protects the salmon from burning during the baking process. I don’t recommend using olive oil, as it burns around 350 degrees Fahrenheit, and we’re cooking above that.
Balsamic Vinegar: Choose a high-quality balsamic that you know you love. I stick with regular balsamic vinegar without any infused flavors.
Pure Maple Syrup: Brings a hint of sweetness to offset the acidity.
Fresh Garlic: Adds a big burst of fresh flavor.
Dijon Mustard: Provides briny, tangy flavor.
Sea Salt and Black Pepper: Season the fish to taste with salt and pepper.
Balsamic Glaze Ingredients:
All we need in order to make a perfect salmon glaze is balsamic vinegar and pure maple syrup. You can substitute honey or brown sugar for the pure maple syrup.
How to Make Balsamic Glazed Salmon:
Prepare the Salmon:
Marinate the salmon in the balsamic marinade for at least 1 hour, or up to 24 hours.
Broil marinated salmon filets on a large baking sheet for 10-15 minutes, or until salmon is cooked through and crispy.
Insert a digital thermometer into the thickest part of the fish to check the internal temperature. Salmon is fully cooked once it reaches 145 degrees Fahrenheit.
Make the Balsamic Glaze:
Heat the balsamic vinegar and pure maple syrup on the stove top in a small saucepan over medium heat until it reaches a full boil.
Reduce the heat to medium low and cook at a controlled boil for 7-10 minutes, until the mixture has reduced and thickened. You’ll know it’s ready when it coats the back of a spoon.
Drizzle the balsamic glaze over the balsamic baked salmon. Serve with your choice of side dishes, and enjoy!
Store leftover salmon in an airtight container in the refrigerator for up to 4 days.
Reheat balsamic salmon in a skillet, air fryer, or in the oven for the best texture.
Serving Suggestions:
Here are some of my top recommendations for side dishes to serve with salmon.
- Balsamic Roasted Vegetables
- Crunchy Kale Salad
- Greek Pasta Salad
- Maple Roasted Carrots
- Cucumber Tomato Salad
- Broccoli Slaw
- Mushroom Risotto
Tips for the Best Balsamic Salmon:
- The cook time depends on the weight and thickness of the salmon fillets, so for the best results, be sure to have a thermometer handy. Salmon has the best tender texture when it is cooked to an internal temperature of 145 degrees F, and starts to become dry thereafter.
- Whip up additional glaze to drizzle over any side dishes such as salad, roasted veggies, rice, etc.
- For easy cleanup, avoid pouring the balsamic marinade into the sheet pan when baking the salmon, as it burns on the pan during the baking process. You can line the pan with aluminum foil if you’d like.
- Broil on the 3rd shelf from the top of the oven. This prevents the salmon from getting too dark, and it prevents the fat from splashing into the top heat element.
And that’s it! The next time salmon is on the menu, whip up this impressive balsamic glazed salmon recipe.
The way I see it, this easy recipe makes a great weeknight meal when you’re looking for something unique and comforting.
Balsamic Glazed Salmon
Ingredients
Balsamic Marinated Salmon
- 1 to 1.5 lbs salmon
- 3 Tbsp balsamic vinegar
- 2 Tbsp avocado oil
- 2 Tbsp pure maple syrup
- 1-2 tsp dijon mustard optional
- 2 large cloves garlic minced
- ¼ tsp black pepper
- ¼ tsp sea salt to taste
Balsamic Glaze:
- 1 cup balsamic vinegar
- 2 Tbsp pure maple syrup or brown sugar
Instructions
Prepare the Salmon:
- Mix the ingredients for the balsamic marinade in a small bowl or a measuring cup. Transfer the raw salmon fillets to a large ziplock bag or a sealable container along with the marinade. Seal the bag or container and marinate in the refrigerator for at least 1 hour, up to 24 hours.
- When you’re ready to bake the salmon, put your oven on the high broil setting. Transfer the marinated salmon filets to a large casserole dish or a baking sheet, allowing the marinade to drip off before the transfer.
- Broil on the rack that is third from the top for 10-15 minutes, or until the salmon is cooked through. Insert an instant-read thermometer into the thickest part of the fish to check its internal temperature. Salmon is fully cooked at 145 degrees F.
- While the salmon is cooking, make the balsamic glaze.
Make the Glaze:
- Heat the balsamic vinegar and the pure maple syrup in a small saucepan or a small skillet over medium heat. Bring the mixture to a full boil, then reduce the heat to medium low. Continue cooking, stirring occasionally using a rubber spatula or wooden spoon, until the glaze has thickened. You’ll know if it is ready when it easily coats the back of a spoon.
- Drizzle your desired amount of balsamic glaze over the salmon, or use a silicone brush to brush a light coating on top. A little bit goes a long way!
Notes
Nutrition
Frequently Asked Questions:
How much does this recipe make?
This recipe calls for 1 to 1.5 pounds of salmon, which yields enough salmon to feed two to four people. I allot for 1/2 pound of salmon per person, as I find most people eat between 6 to 8 ounces of protein for dinner.
You can easily double or triple the recipe when serving more than four!
Can I make medium-rare salmon?
Yes! If you are comfortable eating your salmon medium rare, cook the salmon to 125 degrees F. This takes about 8-10 minutes when broiled in the oven for thicker filets and slightly less time for thinner filets.
Do I need both the balsamic marinade and the balsamic glaze?
No! You can pick one or the other if you’d like.
Because I’m a big fan of marinated salmon, I would pick the marinade over the glaze when forced to choose.
If you’re in a hurry, follow My Go-To Crispy Salmon, and make the balsamic glaze from the recipe card above. The whole thing will take you about 20 minutes total, versus waiting for the salmon to marinate.
What other salmon recipes do you recommend?
Here is a list of my all-time favorite salmon recipes (in addition to this balsamic-glazed salmon).
