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Balsamic Glazed Salmon

Balsamic glazed salmon is oven-baked until flaky, then finished with a glossy honey-balsamic glaze. A quick stovetop reduction adds a sweet-tangy coating to skin-on salmon fillets.
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Prep Time 10 minutes
Cook Time 22 minutes
resting 3 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the glaze
  • 0.5 cup balsamic vinegar
  • 2 tbsp honey
  • 1 tsp Dijon mustard
  • 1 cloves garlic minced
For the salmon
  • 4 salmon fillets 6-ounce, skin-on
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

Make the glaze
  1. Combine the balsamic vinegar, honey, Dijon mustard, and garlic in a small saucepan.
  2. Bring the mixture to a simmer over medium heat.
  3. Simmer, stirring often, for 6 to 8 minutes, until thickened enough to coat the back of a spoon, then remove from the heat.
Bake the salmon
  1. Preheat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Pat the salmon dry and place it skin side down on the baking sheet.
  4. Rub the salmon with the olive oil and season evenly with the salt and pepper.
  5. Bake for 10 to 14 minutes, until the thickest part of each fillet reaches 145°F and the fish flakes easily with a fork.
  6. Rest the salmon for 3 minutes.
  7. Spoon the balsamic glaze over the fillets and serve.

Notes

For the best texture, check the thickest part of each fillet for doneness and remove the salmon once it reaches 145°F. Refrigerate leftovers for up to 3 days; freezing is not recommended for best texture. Maple syrup can replace the honey if needed.