Roast Salmon With Balsamic Vinegar

Roast Salmon With Balsamic Vinegar

Made  times
cdagirl 7

"These simple and few ingredients make for quick but elegant entertaining. The final broiling caramelizes the sugar to give the salmon its attractive, mildly sweet glaze."
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25 m servings 336 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Whisk together the brown sugar, balsamic vinegar, olive oil, rosemary, garlic, and pepper in a large bowl. Reserve 1 tablespoon of marinade in a small bowl, and set aside. Add the salmon and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 30 minutes. Remove the salmon from the marinade, and shake off excess. Place salmon in an aluminum foil-lined baking dish, and sprinkle with salt.
  2. Preheat an oven to 450 degrees F (230 degrees C).
  3. Roast in the preheated oven until the fish is easily flaked with a fork, about 10 minutes. Brush salmon with the reserved marinade, and return to the oven. Roast until glazed, about 1 minute.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 43 Ratings

Most helpful positive review

This is a very good marinade. I wound up marinating for more than 30 minutes. I did use fresh Rosemary. I prefer to use fresh herbs because it elevates the dish to a whole new level. I would ...

Most helpful critical review

Not flavorful enough for us... too bland - even though it smelled good at the time of marinating.

This is a very good marinade. I wound up marinating for more than 30 minutes. I did use fresh Rosemary. I prefer to use fresh herbs because it elevates the dish to a whole new level. I would ...

Made this for dinner and loved it. I didn't have any rosemary but it was great without.

Wonderful and flavorful. It's the dead of winter and instead of the grill, I used my oven. Turned out perfect. Like a few others, I reserved some of the marinade and topped it with it at serving...

this was just as described - simple and elegant; really delicious too! I used 6oz center cut salmon portions for each person; served with brown rice and slivered almonds; asparagus tips drizzed ...

This recipe is awesome! I love salmon, my husband, not so much but when I made this dish he commented it was the best salmon he ever ate. Would be great served over spring mix with a light dress...

I do not like rosemary at all and whenever I make recipes that call for it, I substitute with something else. For this dish, I substituted with oregano and we loved it.

This is such a flexible and FAST recipe. I like to substitute Arctic Chard. Sometimes it's cheaper than salmon, and it's rated very high on the sustainability scale!

This was simple and lovely...I added a bit more garlic and used fresh rosemary instead but otherwise it was great as is!

This was really good. Salmon is probably my least favorite fish but I've been trying new ways of incorporating it more into my diet. This was probably the best way I've made it so far. I actuall...

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