Balsamic Glazed Salmon
Make the BEST oven roasted Balsamic Glazed Salmon in just 29 minutes with this easy recipe. The delicious glaze has both sweet and savory flavors, and after it's baked on top of the salmon, it creates the most mouthwatering salmon recipe ever!
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 3 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon dried oregano
- 2 salmon filets, 6-8 ounces each
Instructions
- Preheat the oven to 400°F.
- Add the olive oil to a small pot on the stove over medium heat.
- When the oil is hot, add the garlic and cook for 30-60 seconds.
- Add the balsamic vinegar, dijon mustard, salt, pepper, and oregano. Increase the heat on the stove to medium-high heat.
- Simmer for 5-7 minutes to reduce the sauce into a glaze. Remove from the heat and let the glaze rest for 5-10 minutes. It will thicken up more during this time.
- Place the salmon on a baking sheet lined with parchment paper or foil. Spread the glaze over the salmon.
- Place in the oven and bake for 10-15 minutes, depending on the thickness of the salmon. *See the notes section below. Remove from the oven and serve immediately.
Notes
- Always try to purchase salmon filets that are similar in size. If one piece of salmon is much smaller than the other, you might have to adjust the cooking time for that piece of salmon so that it doesn’t overcook.
- This recipe is made with salmon that is 1 inch thick at the thickest part of the filet. If you’re using salmon that’s thinner, I would recommend only cooking the salmon for 8-10 minutes.
- Salmon will turn from a bright orange/red color to an opaque pink as you cook it. For each inch of thickness, you should cook the salmon for 10 minutes. The thickest part of a center-cut salmon filet is generally about 1 inch. If your salmon is thicker or thinner, adjust the cooking time accordingly.
- Salmon should be cooked to an internal temperature of 110°F (for rare) to 145°F (for well done). Remember that the salmon will continue to cook after you remove it from the oven. I recommend removing the salmon when it reaches 5-10 degrees under your desired temperature.
- You do not need to remove the skin on the salmon before cooking it. And I actually don’t recommend it because the skin will keep the salmon moist as it cooks in the oven. The salmon’s flesh will easily peel away from the skin after you cook it. After eating the salmon, you can discard the leftover salmon skin.
- To make the salmon in an air fryer, prepare the glaze on the stove as instructed. Place the salmon filets in an air fryer basket, skin side down. Spread the glaze over the salmon filets, then air fry the salmon for 7 minutes.
Nutrition Facts
Calories 334kcal (17%)Carbohydrates 6g (2%)Protein 34g (68%)Fat 18g (28%)Saturated Fat 3g (15%)Polyunsaturated Fat 5gMonounsaturated Fat 9gCholesterol 94mg (31%)Sodium 454mg (19%)Potassium 893mg (26%)Fiber 1g (4%)Sugar 4g (4%)Vitamin A 92mg (2%)Vitamin C 1mg (1%)Calcium 52mg (5%)Iron 2mg (11%)
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