Balsamic-Glazed Salmon Recipe
- 4 garlic cloves, minced
- 1 teaspoon olive oil
- 1/3 cup balsamic vinegar
- 4 teaspoons Dijon mustard
- 1 tablespoon white wine or water
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 salmon fillets (4 ounces each)
- 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
- 1. Preheat oven to 425°. Line a 15x10x1-in. baking pan with foil; coat foil with cooking spray. Set aside.
- 2. In a small saucepan, saute garlic in oil until tender. Stir in vinegar, mustard, wine, honey, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until slightly thickened. Set aside 2 tablespoons for basting.
- 3. Place fillets on prepared pan. Brush with sauce and sprinkle with oregano. Bake, uncovered, 15-18 minutes or until salmon flakes easily with a fork. Brush with reserved sauce before serving. Yield: 6 servings.
1 fillet equals 243 calories, 13 g fat (3 g saturated fat), 67 mg cholesterol, 249 mg sodium, 7 g carbohydrate, trace fiber, 23 g protein.
Reviews for Balsamic-Glazed Salmon
"This recipe was delicious and extremely easy. What a perfect weeknight meal when you're in a hurry!"
"wonderful taste to this glazed salmon!"
"Excellent recipe! I didn't think it would be that amazing but the previous reviews convinced me to try it. It melted in your mouth as you ate it! And the sauce really was awesome :)"
"We had mixed reviews on the glaze. I loved it and drizzled it over my vegetables. Hubby said it was just okay. This was the first time I had made salmon in the oven, and it cooked much more evenly than in a skillet."
"My husband took one bite and said "This is heaven" I loved it just as much! The glaze is so tasty I am thinking of trying it on grilled chicken and steak. Will definitely make again. Thanks"
"This is such an easy recipe that even my 4 year old daughter loves!!"
"I wasn't really sure how this would taste. My fillet was about 12 ounces, so I cut down the recipe for sauce and just eyeballed everything. Then I forgot about it while it was reducing, and there wasn't much glaze by the time I remembered it. However, it was absolutely delicious! I mean, it was really, really good, some of the best I have ever made. I did have to cook it longer because I had one large fillet instead of several smaller ones. I think the key to the good taste, though, was that I did not overcook it (which I have a bad habit of doing). I can't wait to buy more salmon so that I can make it again."
"My kids aren't big fish lovers but this is one recipe that they enjoyed. When the ask what is for dinner and I say salmon they ask if it is the "one they like". It's a keeper!"
"This recipe was very good! I used raspberry balsamic instead and a little bit more salt and pepper and then it was really good."
"This was excellent. My husband loves fish so I'm always looking for new recipes. I will definitely make this again."
"I meant to give it five stars but forgot the star part."
"I love this and the kids do, too. If you make a little extra, the next night can be a delicious Asian salad. Use a good bagged salda mix, Ken's steak house lite Asian dressing, and top with crunchy asian noodles."
"this was a very tasty treatment for salmon! we will definitely add it to our list of ways to cook salmon.."
"We loved this dish! Always looking for easy, seafood recipes and this one fit the bill!"
"VERY GOOD. A KEEPER"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.