BALSAMIC GLAZED SALMON
Balsamic Glazed Salmon is a rich and flavourful dish that perfectly combines the sweet and tangy taste of balsamic vinegar with the delicate buttery texture of salmon. This easy-to-make recipe requires just a few simple ingredients yet delivers restaurant-quality flavours. The salmon is pan-seared or grilled to perfection, creating a crispy exterior while remaining tender and flaky inside. A drizzle of balsamic glaze and salt enhances the dish with a depth of umami richness, while olive oil and black pepper provide balance. Naturally gluten-free and packed with healthy fats and protein, this dish is perfect for a nutritious meal. Whether served alongside roasted vegetables, quinoa or a fresh salad, this balsamic glazed salmon is an elegant yet effortless choice for a weeknight dinner or special occasion.
RECIPE CATEGORY
Dinner, Main Course, Entrée
SERVING SIZE
1 Serving
CUISINE
Mediterranean, American, European
PREPARATION/TECHNIQUES
Pan-Fry, Grill, One-Pot Wonders
OCCASION/HOLIDAY
Casual Dinner, Healthy Meal Prep, Family Dinner, Elegant Dining, Date Night
SPECIAL CONSIDERATION/DIETARY CONCERNS
Gluten-Free, Dairy Free, Low Carb, High Protein, Keto, Paleo, Whole30
DISH TYPE
Seafood, Grilled Dish, High Protein Meal
INGREDIENTS
There are the following ingredients for Balsamic Glazed Salmon:
- 1 Small Salmon Fillet
- ½ Teaspoon Balsamic Vinegar
- ½ Teaspoon Olive Oil
- ¼ Teaspoon Black Pepper
- ¼ Teaspoon Salt
FULL NUTRITIONAL INFORMATION
- Calories: 200 Kcal
- Protein: 24g
- Carbohydrates: 2g
- Sugars: 1g
- Fibre: 0g
- Fat: 10g
- Saturated Fat: 2g
- Omega-3 Fatty Acids:2g
- Cholesterol: 55mg
- Sodium: 280mg
PREPARATION
- Preheat The Pan Or Grill: Heat a non-stick pan or grill over a medium-high flame. Lightly coat with olive oil.
- Prepare The Salmon: Pat the salmon dry with a paper towel and season with salt and black pepper on both sides.
- Sear The Salmon: Place the fillet skin-side down and cook for 3-4 minutes until the skin is crispy.
- Flip And Glaze: Turn the salmon and brush with balsamic vinegar. Cook for another 3-4 minutes, allowing the glaze to caramelise.
- Serve And Enjoy: Remove from heat, let it rest for a minute and serve immediately with vegetables or rice.
PREP TIME
5 Minutes
COOKING TIME
6-8 Minutes
TIPS
- Crispy Skin: For extra crispiness, press the salmon down with a spatula while cooking.
- Avoid Overcooking: Remove the salmon from heat when it reaches 145°F (63°C) internally.
- Enhance The Glaze: Add a touch of honey or Dijon mustard to the balsamic vinegar for extra depth.
- Serving Suggestions: Pair with roasted asparagus, mashed sweet potatoes or a light quinoa salad.
- Pan vs. Oven: For an alternative, bake at 375°F (190°C) for 12-15 minutes instead of pan-searing.
VARIATIONS
- Garlic Infused: Add minced garlic to the olive oil before cooking.
- Spicy Version: Sprinkle with red pepper flakes for a subtle kick.
- Herb-Enhanced: Garnish with fresh basil, thyme or rosemary for extra aroma.
- Citrus Twist: Squeeze fresh lemon juice over the salmon before serving for a zesty finish.
- Creamy Balsamic: Mix balsamic vinegar with Greek yoghurt for a tangy sauce.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container for up to 2 days.
- Freezing: Freeze raw salmon with seasoning in a sealed bag for up to 2 months. Thaw before cooking.
- Reheating: Warm in a pan over low heat for 2-3 minutes. Avoid microwaving to prevent dryness.