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Salmon with Balsamic-Honey Glaze Recipe

Salmon with Balsamic-Honey Glaze Recipe photo by Taste of Home

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Look no further—you’ve just found the first, last and only way you’ll ever want to fix salmon again. The sweet and tangy flavors blend beautifully in this easy-to-remember recipe. —Mary Lou Timpson, Centennial Park, AZ

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Salmon with Balsamic-Honey Glaze Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

15 15 30

Ingredients

1/2 cup balsamic vinegar
2 tablespoons white wine or chicken broth
2 tablespoons Dijon mustard
2 tablespoons honey
5 garlic cloves, minced
1 tablespoon olive oil
8 salmon fillets (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon minced fresh oregano

Directions

Combine the first six ingredients in a small saucepan. Bring to a boil; cook and stir for 4-5 minutes or until thickened.
Place salmon skin side down on a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with salt and pepper. Spoon glaze over salmon; top with oregano.
Bake, uncovered, at 400° for 12-15 minutes or until fish flakes easily with a fork. Yield: 8 servings.

Tip: to check for doneness, insert a fork at an angle into the thickest portion of the salmon and gently part the meat. When it's opaque and flakes into sections, it's cooked completely.

Originally published as Salmon with Balsamic-Honey Glaze in Simple & Delicious April/May 2013, p17

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Salmon with Balsamic-Honey Glaze

Salmon with Balsamic-Honey Glaze

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Reviewed on Apr. 20, 2013 by katlaydee3

I served this for a family dinner; it was delicious and everyone loved it.

Reviewed on Mar. 15, 2013 by quiltbabe

This was very good recipe will make again

Reviewed on Mar. 05, 2013 by alia_26

I made this for dinner tonight. As I didn't have plain balsamic vinegar, only raspberry balsamic, I used that instead. I had thought the dijon may be a little too much with raspberry, so I omitted it, and the fresh oregano. I wanted a thicker glaze, so I reduced twice as long and added a two teaspoon cornstarch slurry, whisking while boilng. The fish came out tender, flaky, and flavorful. My hubby thought it was really good.