Balsamic-Glazed Salmon Fillets Recipe

Great recipe. For those who said it should marinate for a few hours -- you can't marinate fish for hours. Max 30 min. You'll partially cook the fish. Fish isn't like meat.

I used a no calorie brown sugar for the honey and let the sauce cool after simmering till thickened. Then added most of the sauce in a zip lock bag with the salmon for about thirty minutes in the fridge. Baked ten minutes, added the remainder of the sauce, and returned to the oven till done (5-7 minutes). Really good! Will do again!

Easy go to recipe for salmon! Have made twice, the first time exactly as written. The second time I took another reviewers advice & added 1tsp ginger, 1 tsp red pepper flakes. Gave an added depth to flavor. Recipe is excellent on it's own but also can be tweaked to ones personal taste. Thanks for sharing.

Very tasty, better with Basil instead of oregano. Baked with tray on bottom rung of oven for first 15 min. to crisp skin a bit then brushed more glaze on and moved up to top rung for another 10 min to broil top of fillet

Pretty good just not my my favorite taste with all the balsamic vinegar. I’d half the balsamic vinegar next time. Had to nearly double the cooking time along with broiling at the end to finish it off. Either way it was still pretty good and impressed the Mr.:)

We always have salmon and pierogies for our main dish for our Polish Christmas Eve dinner. This year I tried this recipe for the salmon and it was fantastic!!! Easy to prep the glaze ahead of time and cut the filet into single serving files made cooking and serving super easy! Even the discerning kids who were skeptical of the brown glaze on top said it was delicious!! I added the garlic butter green beans, crescent rolls and cranberry sauce for a beautiful table of color and flavors!

This is really yummy! The balsamic vinegar caramelizes in the oven so it sweetens more as it cooks. I made this dish with roasted potato chunks, so baked them at 375 F for 25 minutes, flipped the potatoes, then put the salmon on another baking sheet alongside the potatoes for an additional 15 minutes. Came out great.

I added capers, and it really brought it together and added some dimension. I also used steelhead instead of salmon, and it was all tremendous. I will definitely make it again

Used Fig infused balsamic vinegar, a little sweeter but worked well, my wife really loved it, said it was the best I've made so far. Thanks for the recipe!

Great recipe IF using exceptionally good balsamic vinegar. I placed salmon on a bed of spinach and drizzled both with glaze; let sit 20 min. Cooked 10 mins then drizzled remaining glaze on fish and spinach then cooked 10 more mins. or till done.

Good and quick salmon preparation. It’s savory, very subtly sweet, and herbal. The addition of the fresh oregano makes the dish. I baked it for about 13 min and 20 seconds, which was perfect. I used Brad’s Organic balsamic vinegar and Grey Poupon mustard, and a white wine from the Friuli-Venezia Giulia region of Italy.

This is by far one of the easiest and tastiest ways to make salmon. I made only for 2 people. It was just very good and you can taste the mustard flavor so get the best one you can get! Will absolutely make it again

I'm not a big fan of fish and I struggle with eating salmon. I do it because it is so good for me. I ate the entire filet and wanted more! This is very high praise for a fish dish. The marinade was easy and absolutely delicious. It would go well on a variety of meats including chicken and pork. I may just smoke some salmon with this marinade and try some chicken shishkabobs. Thank you Isybel for this great recipe; you are helping me get my omega 3s!

This recipe looks great and I'm really impressed with the nutrition facts showing low sodium and low sugar. I will definitely be trying this in the near future.

Tried it today — perfect.

I whipped this up after a long day, and it was exactly what I needed. Quick, comforting, and delicious — everything came together with minimal effort. The flavors were spot-on, and it tasted like it took hours to make. I’ll definitely be making this again soon.

This just made my week!

Good and quick salmon preparation. It’s savory, very subtly sweet, and herbal. The addition of the fresh oregano makes the dish. I baked it for about 13 min and 20 seconds, which was perfect. I used Brad’s Organic balsamic vinegar and Grey Poupon mustard, and a white wine from the Friuli-Venezia Giulia region of Italy.

This is great! And so easy. My wife loved it.

Big personal favorite; I make variations on this regularly. I make it with rice cooked in chicken stock and oven roasted asparagus, broccoli or green beans. I'm single so I reduce the proportions to fit 1 or 2 people.