Balsamic-Glazed Salmon Fillets Recipe - Allrecipes.com
Balsamic-Glazed Salmon Fillets Recipe
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Balsamic-Glazed Salmon Fillets
Salmon fillets baked with a balsamic vinegar, Dijon, and white wine glaze. See more
  • READY IN 30 mins

Balsamic-Glazed Salmon Fillets

Recipe by  

"A glaze featuring balsamic vinegar, garlic, honey, white wine and Dijon mustard makes baked salmon fillets extraordinary."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  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.
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Reviews More Reviews

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.

 
Most Helpful Critical Review
Apr 18, 2011

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

 
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!

 
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.

 
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.

 
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!

 
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!

 
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!

 

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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.

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