Balsamic Glazed Salmon: A Glossy Glaze and Tender, Flaky Fish

For balsamic glazed salmon, simmer balsamic vinegar with a little honey and garlic until it reduces by about half, then brush it on the fillets in two thin coats while they bake at 400°F. A 1-inch fillet takes 10 to 14 minutes. Pull it at about 140°F and let it rest up to the USDA's recommended 145°F for moist, flaky fish. The glaze goes on late because honey and balsamic sugars scorch long before salmon needs the full time in the oven.

What You Need for Four Servings

This recipe takes about 10 minutes to prep and 20 to 25 minutes start to finish.

• 4 salmon fillets, 5 to 6 ounces each, skin on
• 3/4 cup dark balsamic vinegar
• 1 1/2 tablespoons honey
• 1 small garlic clove, minced
• 1 teaspoon Dijon mustard
• 2 tablespoons extra virgin olive oil, or Dill olive oil for a savory, herby finish
• Kosher salt and black pepper
• Lemon wedges and fresh dill or parsley, to serve

Choose center-cut fillets of similar thickness so they finish together. Thin tail pieces cook faster and dry out under a sugary coat, so save those for a different dinner. Wild or farmed salmon both work. Wild is leaner and cooks a little faster, and farmed is richer and more forgiving.

The oil matters here, since you taste it. Our Dill olive oil is an infused extra virgin olive oil that tastes like the fresh herb, with a deep, almost anise-like savory note. Its page suggests it for poached salmon and gravlax, and it works just as well brushed on before baking and drizzled over the finished fish. The dill cuts straight through the sweetness of the glaze.

How to Make the Glaze

Combine the balsamic, honey, and garlic in a small saucepan over medium heat. When it begins to bubble, lower the heat to medium-low so it simmers gently. Cook for 8 to 12 minutes, stirring now and then, until it falls to about 1/3 cup and coats the back of a spoon. Take it off the heat and stir in the Dijon.

Hot glaze always looks thinner than it will be on the fish, so stop while it still seems a little loose. A hard boil or an extra few minutes tips it into gummy territory. If that happens, whisk in a teaspoon of warm water at a time. Spoon about 2 tablespoons into a separate small bowl. That portion never touches the brush or raw salmon, so you can safely drizzle it over the cooked fillets. For other uses and the full method, see our guide to making a glaze with balsamic vinegar.

A Honey Ginger Variation

If you like a lighter, brighter glaze, use our Honey Ginger white balsamic vinegar. It is made with Italian thousand-flower honey and has a gentle heat from ginger, and the page suggests reducing it into a glaze or using it to deglaze a pan after searing seafood. Reduce 3/4 cup exactly as above, but skip the honey, since the vinegar already carries it. The result is a pale, golden glaze with a little warmth, and it looks beautiful on salmon. You can find more pale options in our white balsamic vinegar collection.

How Long to Bake Balsamic Glazed Salmon

1. Heat the oven to 400°F with a rack in the center, and line a rimmed baking sheet with parchment.
2. Pat the fillets very dry. Rub them with the olive oil, season with salt and pepper, and place them skin side down, an inch apart.
3. Bake for about half of the time in the chart below.
4. Brush on a thin layer of glaze and return the pan to the oven.
5. Two minutes before the end of the time range, brush on a second thin layer and check the temperature in the thickest part.
6. Rest the fish on the pan for 3 minutes.
7. Top with the reserved glaze, a squeeze of lemon, and chopped dill.

Measure the thickest part of each fillet before you start. If the fillets differ, pull the smaller ones first. For a darker, caramelized top, slide the pan under the broiler for the last minute and stay beside the oven, because the glaze can go from golden to burnt in seconds.

Doneness Temperatures

An instant-read thermometer takes the guesswork out. Aim for 145°F in the thickest part, the USDA's recommended temperature for fish. It climbs a few degrees as the fish rests, so pull the fillets at about 140°F.

At 145°F the salmon is fully opaque and flakes at the touch of a fork, and resting it for 3 minutes keeps the center moist. It is also the number to hold when you are cooking for young children, older adults, pregnant guests, or anyone with a weakened immune system.

What to Serve with Balsamic Glazed Salmon

The glaze is sweet and rich, so give it plain or green company. Roasted asparagus cooks at the same 400°F, about 10 to 12 minutes on its own sheet. Rice or smashed potatoes will catch any glaze that slides off the fish, and arugula with lemon and olive oil adds a peppery bite. If you want a lighter, herb-forward salmon instead, try our Mediterranean salmon with lemon and fresh herbs.

Frequently Asked Questions

Can I cook it in a skillet?

Yes. Sear the fillets skin side down in a little oil over medium-high heat for 4 to 5 minutes, flip, and cook 2 to 4 minutes more. Take the pan off the heat and spoon glaze over the top so it does not burn.

Can I make the glaze ahead?

Yes, up to a week in a covered container in the refrigerator. It will be stiff when cold, so rewarm it over low heat with a teaspoon of water. Keep the glaze off the raw fish until cooking time, since a long soak in acid can make the surface mealy.

How do I store and reheat leftovers?

Refrigerate cooked salmon within 2 hours, in a shallow container, and eat it within 3 to 4 days. Reheat gently, covered with foil, at 275°F until it reaches 165°F, as the USDA advises for leftovers. Cold, it is also very good flaked over greens.

Dinner Done in Under Half an Hour

Once you have made this glaze, it becomes a habit, and it works on pork, chicken, and roasted carrots as well. Whichever vinegar you choose, finish the plate with a few drops of our Dill olive oil for a fresh, savory note that makes the glaze taste even better.