Baked salmon with a balsamic honey glaze is a perfect weeknight meal. It takes only 15 minutes to cook which makes if perfect for those on the go. Simple and tasty this will make for a great go-to meal.
I have been making this dish I think since I was thirteen years old. My dad had made something else with balsamic vinegar and I thought it would make a great sauce/glaze. So with some dried herbs and honey I ended up making this. It took a little while to get it right and make a nice smooth sauce, but it was well worth it. Whenever I don’t really feel like cooking but want something simple and easy to make this is my go-to recipe. The sauce is done before the salmon is done cooking making this a meal ready in about 20 minutes.
In this recipe
One of the reasons that I like this recipe is that it is very simple. Most of the ingredients would already be in your kitchen which makes this something that is easily thrown together, well if you happen to have some salmon available. This recipe also works well on trout or tuna. The important things you want to keep in mind is that you don’t want to use aged balsamic vinegar for this recipe. That is really more for finishing a dish than cooking.
Seasoning baked salmon
The recipe is made for a 1.5 pound filet of salmon however you can make this with 4 – 6 ounce filets as well. The cooking time will be a little shorter as the pieces are smaller and will heat more quickly. You will want to make sure that there is a good amount of seasoning on the top of the salmon. If the skin has been removed then you should season each side. If the skin is on then you don’t need to line the sheet pan however I would suggest it since the glaze will be baked.
Making the sauce
The sauce takes only a few minutes to make but here are a few things you might want to keep in mind. When you bring the vinegar and honey to a boil the vinegar will evaporate. I would suggest you let it boil a minute without stirring and stay a couple of feet away from the pot. The acid in the vinegar might cause your eyes to burn. While the sauce is cooking take a tablespoon of water to the cornstarch and make a slurry. If you add in the cornstarch without dissolving it in water first it will clump. I did that a couple of times when I first started creating this recipe.
How can I serve this?
There are a few ways to serve this. Check out some of my favorites.
- On a bed of rice with roasted zucchini
- Paired with asparagus with a hollandaise sauce
- Served over pasta with with an alfredo or cream sauce
- As a salad with candied walnuts, goat cheese, and a balsamic vinaigrette
Looking for other seafood recipes?
Balsamic Glazed Baked Salmon
- Sauce pan
- Lined sheet pan
- Pastry brush
- Mixing Bowl
- 1½ pounds salmon filet 4 - 6 ounce filets
- ¼ cup honey
- ¼ cup balsamic vinegar
- ½ tbsp ground black pepper
- ½ tbsp cornstarch
- ½ tbsp paprika
- ½ tbsp dried thyme
- 1 tsp garlic powder
- 1 tsp salt
- Preheat the oven to 375°F, 190°C, or gas mark 5.
- In a bowl combine the salt, pepper, paprika, garlic powder, and thyme.
- Place the salmon on the lined sheet pan and sprinkle all of the spice blend over the salmon and bake for 12 minutes.
- While the salmon is baking heat the balsamic vinegar and honey until they boil. Mix a tbsp of water with the cornstarch and bring to a boil until it has thickened.
- Remove the salmon from the oven and brush the glaze over the top. Bake for another 3 minutes or until the salmon has cooked all the way through.