Balsamic Glazed Salmon
Oven-baked salmon marinated briefly in a balsamic sauce and finished with a separately reserved, gently reduced glaze.
Ingredients
Sauce, divided before marinating
- 1/4 cup brown sugar
- 1/4 cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic, minced or use 1/4 teaspoon garlic powder instead, not both
- 1/4 teaspoon red pepper flakes
- 1/2 tablespoon Worcestershire sauce
For the salmon
- 1 lb. salmon fillet four small 4-oz portions, or two larger servings; thawed if frozen
- to taste Salt and pepper
Instructions
- Stir together the sauce ingredients, choosing minced garlic or its powder alternative. Separate half into a clean container before handling the fish.
- Coat salmon with the other half and refrigerate for 30 minutes. Heat the oven to 350°F near the end of the marinade period.
- Place drained salmon on a foil-lined baking dish, skin-down if present. Throw away fish-contact marinade. Bake 15–20 minutes or as needed to reach 145°F at the thickest point.
- Meanwhile, simmer the untouched reserved sauce gently in a small pan for 1–3 minutes until slightly syrupy; avoid boiling it dry.
- Plate the cooked portions with clean utensils and spoon on the reserved glaze. Refrigerate leftovers within 2 hours.
Notes
Garlic powder and minced garlic are alternatives. Keep the finishing sauce separate before raw fish is added; discard used marinade. Four servings are small portions of the original 1 lb fish. The 30-minute refrigerated marinade is included in total time.