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Salmon with Balsamic-Honey Glaze Recipe

Salmon with Balsamic-Honey Glaze Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 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


  • 1. Combine the first six ingredients in a small saucepan. Bring to a boil; cook and stir for 4-5 minutes or until thickened.
  • 2. 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.
  • 3. Bake, uncovered, at 400° for 12-15 minutes or until fish flakes easily with a fork. Yield: 8 servings.

Nutritional Facts

1 fillet: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Salmon with Balsamic-Honey Glaze

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Reviewed Nov. 10, 2015

"I really did not like this recipe. I followed directions exactly, but the sauce would not thicken. I wound up having it boil for over 10 minutes before I saw any thickening. I think that's what caused the sauce to taste so horrible. I may try this again but not for a while. There are better salmon recipes out there."

Reviewed Feb. 11, 2015

"I baked the salmon on a salt block so only basted with the balsamic honey seasoning. So delicious!"

Reviewed May. 23, 2014

"Such a great simple recipe! The whole family loved it!"

Reviewed Jan. 25, 2014

"This was so simple and has great flavor. Thanks for the recipe!"

Reviewed Oct. 3, 2013

"Awesome! Glaze was excellent. Now my husband wants to replace the white wine with red and try it on steak."

Reviewed Apr. 20, 2013

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

Reviewed Mar. 15, 2013

"This was very good recipe will make again"

Reviewed Mar. 5, 2013

"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."

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Wine Pairings

Full-Bodied White Wine

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