Balsamic-Glazed Salmon Fillets Recipe

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Most Helpful Positive Review

Feb 14, 2008

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.

—CM

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Most Helpful Critical Review

Apr 18, 2011

The flavors did not seem to mix well together. Will not try this one again.

—OTTOS2

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1,106 Ratings

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Jan 25, 2007

Great recipe! I made it exactly as written, except I skipped the white wine because I didn't have any. The amount of the vinegar seemed to be way too much, and I was wondering how this glaze will turn out. While it was simmering, members of my family exclaimed: Something smells bad! I tried, and it didn't taste well either. But I still "took the risk", went on with the "experiment" and finished the meal. I'm glad I did! The fish tasted wonderful, and the recipe is an absolute keeper! Thanks!

—QUATTROMUTTI

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Jan 17, 2006

I followed the recipe the first time around and thought it was pretty good. When I make it now, I grate and add a little fresh ginger (1/4 to 1/2 tsp.) and a pinch of red pepper flakes to the sauce. I marinate the fish in some of the sauce for 30 minutes. To bake it, I spray wire racks with cooking spray and place them onto a large baking sheet and bake the fish on the racks as directed, basting at least once during the cooking time.

—Spyce

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Sep 22, 2005

This recipe was outstanding! The glaze was easy to prepare in a small saucepan. I used a long filet instead of individual portions, and after it came out of the oven I folded the foil over it while I finished other things. The flavor permeated the fish beautifully, and left it nice and moist. A definite keeper.

—LMT99

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Feb 09, 2008

Thank you. I've recently been diagnosed with Meniere's disease and must follow a very low sodium diet. A lot of the recipes I've found taste rather bland. This one is a wonderful exception. I used it with chicken last night and had the first tasty meal I've had in a while. Keeper!

—Montrealer

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Feb 14, 2008

This arrived as a "Daily Dish" recipe on 2/14/08. I made this without changes substituting boneless skinless chicken breasts for salmon, baking it at 375 for around 30 minutes. Like some others, I was worried how this was going to turn out based on the way it smelled on the stovetop. It turned out wonderfully and I will incorporate this into my rotation of sauces. Thanks, Isybel!

—JOHN STERBENZ

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Apr 13, 2005

We made this after I found the same recipe in my low-carb cook book. The only think they add in it is to add chopped Basil before serving. Fantastic dish!!! Served it with brown rice and garlic sauteed green beans. Will make this again for sure...very easy!

—KQUINN1

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Nutrition

Calories
288 kcal
14%

Carbohydrates
6.5 g
2%

Cholesterol
84 mg
28%

Fat
15.5 g
24%

Fiber
0 g
< 1%

Protein
28.5 g
57%

Sodium
236 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Balsamic-Glazed Salmon Fillets

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 288
Calories from Fat: 139

% Daily Value *
Total Fat 15.5g 24 %
** Saturated Fat 3.1g 16 %
** Cholesterol 84mg 28 %
Sodium 236mg 9 %
** Potassium 540mg 15 %
Total Carbohydrates 6.5g 2 %
** Dietary Fiber 0g < 1 %
Protein 28.5g 57 %
** Sugars 4.9g
Vitamin A 2 %
Vitamin C 11 %
Calcium 4 %
** Iron 7 %
** Thiamin 49 %
** Niacin 123 %
** Vitamin B6 58 %
** Magnesium 15 %
** Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.