Balsamic-Glazed Salmon Recipe

4.5 18 22
Balsamic-Glazed Salmon Recipe
Balsamic-Glazed Salmon Recipe photo by Taste of Home
Publisher Photo

Balsamic-Glazed Salmon Recipe

Read Reviews
4.5 18 22
Publisher Photo
Rich in omega-3s, this tender salmon boasts a delicious blend of flavors with just a touch of balsamic vinegar. —Mary Lou Timpson, Colorado City, Arizona
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 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

Directions

Preheat oven to 425°. Line a 15x10x1-in. baking pan with foil; coat foil with cooking spray. Set aside.
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.
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.
Originally published as Balsamic-Glazed Salmon in Healthy Cooking August/September 2009, p39

Nutritional Facts

1 each: 243 calories, 13g fat (3g saturated fat), 67mg cholesterol, 249mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 23g protein.

  • 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.
Originally published as Balsamic-Glazed Salmon in Healthy Cooking August/September 2009, p39

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Reviews forBalsamic-Glazed Salmon

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xlsalbums User ID: 5254917 258889
Reviewed Dec. 30, 2016

"Definitely great!! Love this and will make it again."

MY REVIEW
bplowman User ID: 6015366 231508
Reviewed Aug. 20, 2015

"This recipe was delicious and extremely easy. What a perfect weeknight meal when you're in a hurry!"

MY REVIEW
ahmom User ID: 3426126 225791
Reviewed May. 2, 2015

"excellent!"

MY REVIEW
Gramma Amy User ID: 6989823 210913
Reviewed Apr. 2, 2014

"wonderful taste to this glazed salmon!"

MY REVIEW
kafaughn User ID: 3552105 115683
Reviewed Feb. 28, 2014

"delicious"

MY REVIEW
germanycook User ID: 6411056 183818
Reviewed Jun. 13, 2012

"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 :)"

MY REVIEW
jmkasprak User ID: 2880256 183713
Reviewed Apr. 17, 2012

"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 REVIEW
idalagreca User ID: 6546828 167222
Reviewed Mar. 11, 2012

"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"

MY REVIEW
erschenk User ID: 1546046 165292
Reviewed Feb. 1, 2012

"This is such an easy recipe that even my 4 year old daughter loves!!"

MY REVIEW
iamcarrie@aol.com User ID: 1434071 100733
Reviewed Nov. 13, 2011

"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."

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