Balsamic Glazed Salmon

This balsamic-glazed salmon has tender salmon basted and drizzled with a sauce made from balsamic vinegar, brown sugar, garlic and Dijon mustard. This restaurant-quality entree is ready in under 30 minutes and pairs well with many sides for an elegant dinner.

Today we’re making some balsamic glazed salmon with flaky, baked salmon marinated, basted then drizzled in a deliciously sweet, tart and tangy glaze. The balsamic glaze is made from balsamic vinegar, brown sugar, Dijon mustard, garlic, red pepper flakes and Worcestershire sauce for a restaurant-worthy meal that’s easy to make at home.

Pair it with a side of greens like asparagus, green beans, or broccoli for a well-balanced, elegant meal. For more salmon recipes, try honey garlic salmon, creamy garlic butter salmon, lemon and parmesan-crusted salmon, or honey mustard salmon. For more balsamic recipes, try this delicious slow cooker balsamic roast. In the meantime, let’s start making some balsamic glazed salmon.

How To Make Balsamic Glazed Salmon (1 Min Video)

Ingredients in Balsamic Glazed Salmon

BALSAMIC GLAZED SALMON RECIPE TIPS

Salmon – The salmon is done cooking when it is no longer translucent (red or raw) but opaque (pink). The salmon will flake easily when pressed down gently with your finger or a fork (aka it separates easily along the white lines that run across the fillet). Alternatively, you can use a meat thermometer to check for doneness. FDA recommends cooking fish to an internal temperature of 145°F.

Marinating – 15-30 minutes is more than enough time to marinate the salmon. The acidity of balsamic vinegar will cook the fish if left too long. I read somewhere that fish is sensitive to marinades and will get mushy so, unlike chicken or beef, you can’t marinate fish overnight.

Crispy salmon – Pan-fry the salmon in a skillet until it is golden brown before baking, or broil the salmon in the oven for 2-3 minutes before serving. You may have to reduce baking time in the oven if you pan-fry it beforehand.

Sauce – Divide the sauce into two parts. One part of the sauce is for marinating and basting in the oven and the other is for drizzling over the salmon once it’s cooked. You can reduce this drizzling sauce over the stovetop for a thicker sauce.

Brown sugar – This balances out the tartness of the balsamic vinegar but is not so overpowering that it’s sickeningly sweet. Some recipes use honey in place of brown sugar.

Dijon mustard – Mustard adds a little bite and balances out the sauce.

Garlic – You can use fresh garlic or garlic powder. When using fresh garlic, one teaspoon of minced garlic is about one regular-sized garlic clove.

Red pepper flakes – This gives the sauce a little bit of a kick but not too much. Skip this if you’re not a fan.

Make it over the stovetop -Sear the salmon on both sides in a skillet over medium-high until browned, about 4 minutes per side. Finish with the drizzling sauce.

Make it in the air fryer – Preheat the air fryer and air fry the salmon for 7-8 minutes at 400°F, depending on the thickness of the salmon. Finish with the drizzling sauce.

What to Serve with Balsamic Glazed Salmon

Pair the salmon with some greens like garlic butter mushrooms, lemon pepper asparagus, green beans, garlic Parmesan roasted broccoli, or brussels sprouts. Mashed potatoes, cauliflower au gratin, or a slow-cooked mushroom risotto are also elegant sides that will compliment the balsamic flavors well.

And that’s all there is to it! Enjoy your salmon and let me know how you liked it, what substitutions you made and what sides you paired it with in the comments below! 🙂

MORE SALMON RECIPES TO TRY

• Honey Garlic Salmon
• Honey Mustard Salmon
• Creamy Garlic Butter Salmon
• Lemon and Parmesan-Crusted Salmon
• Salmon Piccata

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