Show Subscription Form

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

Salmon with Balsamic-Honey Glaze Recipe

Read Reviews (5)
5 5
Publisher Photo
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.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 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.
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

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

Reviews for Salmon with Balsamic-Honey Glaze(5)

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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.

Loading Image
Advertise with us

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT