This balsamic glazed salmon is restaurant quality made easily right at home! Seared tender salmon is drizzled with a balsamic glaze for an elegant dinner ready in 15 minutes.
Salmon in Balsamic Glaze
This balsamic glazed salmon recipe is a simple, no fuss, healthy dinner idea that takes no more than 15 minutes to prepare. My kids’ only request when making any type of fish is that it tastes yummy, and this balsamic salmon is now one of their favorites.
We take our delicious pan seared salmon and serve it with a drizzle of an easy and delicious homemade balsamic glaze. You could also glazed my baked salmon or sheet pan salmon dinner!
Recipe Ingredients
The beauty of this balsamic glazed salmon recipe is the simplicity of ingredients
- Salmon: Two fresh salmon fillets that are about 6 oz each. Skinless or skin on. If you use frozen salmon, be sure that it is thawed first.
- Oil: Avocado oil or olive oil both have high smoke points which work when searing the salmon.
- Butter: While this is optional, it adds the best rich taste.
- Salt and pepper: To season and taste.
- Balsamic glaze: My recipe for the glaze is simple with just balsamic vinegar and honey that reduced on the stovetop. It’s ready in about 10 minutes and can be stored up to a month.
- Fresh parsley: Optional, for a garnish.
- Balsamic glaze: Use my homemade balsamic glaze or store-bought. My favorite premade version is Trader Joe’s. I have used DeLallo brand, too.
How to Make Balsamic Glazed Salmon
- Prep salmon: Remove your salmon from the refrigerator about 10 minutes before you cook it. Pat dry with a paper towel then drizzle a small amount of oil onto the salmon fillets then sprinkle with salt and pepper.
- Cook skin side up: In a a heavy bottomed skillet over medium-high heat, heat your butter and oil then once the pan is hot, add the fillets, skin sides up. Cook undisturbed for about 5 minutes.
- Flip and continue to cook: Flip then cook the opposite side for an additional 3 minutes, or until the internal temperature reaches 130°F. Brush the balsamic glaze on the last couple minutes of cooking for best taste, then remove to a plate and let rest until temperature reaches 145°F.
- Drizzle with balsamic glaze: Just before serving drizzle with additional glaze and garnish with parsley.
Tips and Variations
- Room temperature salmon. Remove salmon fillets from the fridge and bring them to room temperature at least 10 minutes before preparing.
- Make balsamic glaze ahead of time. All you need is to reduce balsamic vinegar with honey on the stovetop, cool and store up to a month.
- Even quicker. Make this recipe into a salmon bites recipe ready in minutes!
- Pat dry. Pat salmon dry so that it crisps up nicely.
- Hot oil. Heat oil first and then place salmon on the hot surface.
- Reduce heat. After flipping your salmon, reduce heat to medium if it is burning.
- Extra flavor. For a little extra added flavor, brush the salmon with the reduced balsamic vinegar while it’s cooking. Then use the remaining glaze to drizzle on top before serving.
Serving Suggestions
This balsamic glazed salmon pairs well with so many sides it’s hard to pick a favorite.
I usually serve it with a bed of rice and sauteed green beans, but honestly, you could serve it with anything from cooked pasta like I do with my creamy tuscan salmon or try rice pilaf and roasted broccoli and cauliflower on top of a simple chopped salad!
Storage
- To Store: Keep any leftovers stored in an airtight container for up to 3 days.
- To reheat: Use the microwave or the stovetop on low. It’s also great enjoyed cold.
- Meal prep: This is a great make ahead and meal prep dish. Once everything is cooked and cooled, I like to portion it out in individual containers (as pictured above) and keep it for a quick healthy lunch that I can pop in the microwave to heat up throughout the week.
We also love this one pan balsamic chicken and veggies and for more salmon recipes try this grilled salmon or these salmon bowls.
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Balsamic Glazed Salmon
Ingredients
- 2 salmon fillets , about 6 ounces each
- 1 teaspoon avocado oil , or olive oil
- 1 teaspoon butter , optional
- Salt and Pepper
- chopped parsley , optional
- 2 Tablespoons balsamic glaze , more if desired
Instructions
- Bring salmon to room temp. Remove the salmon from the refrigerator and let rest for about 10 minutes before preparing. Do not use frozen salmon, it must be thawed. Then pat the fillets dry with a paper towel. Drizzle with olive oil and sprinkle salt and pepper over top.
- Heat skillet. Heat 1 teaspoon butter and 1 teaspoon oil in a heavy bottom skillet over medium-high heat. Once the pan is hot, add the fillets, skin sides up. Let this side cook undisturbed for about 5 minutes. Turn the heat to medium if it's burning.
- Cook salmon. Flip the salmon and then cook the opposite side for an additional 3 minutes, or until the internal temperature reaches 130°F. You can brush the balsamic glaze on the last couple minutes of cooking if desired. Remove to a plate and let rest a few minutes before serving.
- Drizzle the balsamic glaze over the top just before serving and add fresh herbs if desired.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 30 Minute Meals, 30 Minute Meals, 5 Ingredients Or Less, 5 Ingredients Or Less, American, Dairy-Free, Dinner, Gluten-Free, Low Carb, Meal Prep, Nut-Free, Stovetop, Whole 30
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Every recipe of yours that I tried, has all been awesome so far! I made this recipe today and it turned out very tasty and delicious. The process is simple, made it in less than 15 minutes as it says in the recipe!
So happy to hear you enjoyed the recipe, Natasha :) Thanks for your comment and review!
One of my favorite salmon dinner recipes! It’s so easy, elegant and delicious!
The glaze on this salmon is everything! Can’t wait to make this again.
So glad you enjoyed it, Doris :)