Balsamic-Glazed Salmon Fillets

Balsamic-Glazed Salmon Fillets


"A glaze featuring balsamic vinegar, garlic, honey, white wine and Dijon mustard makes baked salmon fillets extraordinary."
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30 m servings 288 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 28.5 g
  • 57%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 171 mg
  • 7%

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. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
  2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
  3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
  4. 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.


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


  1. 1257 Ratings

Most helpful positive review

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.

Most helpful critical review

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

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.

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 wil...

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 s...

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 wh...

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. ...

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 other...

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 ...

YUMM-O. This is really good. I did double the glaze because we really like our sauces...and I am glad that I did. The only thing I added was some green onions for color and a little bit of a ...

This glazed salmon turned out wonderfully. I followed the recipe exactly and did not make any changes. It almost turned into a disaster though as I mis-read 1/3 cup balsamic vinegar for 1/3 cup ...