Goodcookbecky's Blog

Letting the juices of life (or food) drip from my chin!


Salmon with Balsamic Glaze

All three of my children enjoy eating salmon.  I’m thankful my kids are not picky (or I never let them be picky- they ate it or they went hungry.)  Here is a different recipe from the norm.  The salmon is brushed with a balsamic glaze and cooked in the oven.  After it is cooked it is brushed with balsamic again.  It has a lovely flavor. My kids still ate the fish with Tartar sauce, but my husband and I thought it was great with just the balsamic glaze.  We will be making this again.  I found the recipe at allrecipes.  My only regret was that the salmon had a ton of pin bones.  I tried to remove them before cooking but found myself shredding the fish, so I left most in and told everyone to be careful.  I now know where I don’t want to get my salmon in the future.  I would have loved to have had salmon steaks as it cooks more evenly.

Salmon with Balsamic Glaze – adapted from allrecipes

Serves 6

  • 6 (5 ounce) salmon fillets
  • 4 cloves garlic, minced
  • 1 tablespoon white wine
  • 1 tablespoon honey
  • 1/3 cup balsamic vinegar
  • dash of soy sauce (my addition)
  • 4 teaspoons Dijon mustard
  • salt and pepper to taste
  • 1 tablespoon chopped fresh oregano

Preheat the oven to 400 F.  Cover a sheet pan with foil and spray it with Pam cooking spray (or another brand).
Over medium heat, cook and stir garlic in a small pan with a scant teaspoon of cooking oil until soft, about 3 minutes. Add the white wine, honey, balsamic vinegar, dash of soy sauce, mustard, and salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil. (Don’t use the new foil that has food not stick to it, -like I did -or the skins will stay on the salmon.)

I served this with steamed broccoli, couscous and fresh bread.