Easy Baked Salmon with Garic Balsamic Glaze
Easy Baked Salmon with Garlic Balsamic Glaze
Description
A tender side of salmon is brushed with a glossy garlic balsamic glaze made with 25 Star Dark Balsamic, Garlic Infused Olive Oil, honey, Dijon, and fresh herbs, then baked until moist and flaky. Rich balsamic and savory garlic balance the salmon beautifully, creating an elegant dinner that is still simple enough for a weeknight.
Recipe Overview
Servings: 6–8
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Ingredients
1 large salmon fillet, about 2½ to 3 pounds
2 tablespoons Garlic Infused Olive Oil, divided
½ teaspoon kosher salt
¼ teaspoon black pepper
½ cup 25 Star Dark Balsamic
2 tablespoons honey
1 tablespoon Dijon mustard
2 garlic cloves, finely minced
¼ teaspoon smoked paprika or Aleppo pepper
Pinch of cayenne, optional
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
Lemon wedges, optional, for serving
Instructions
• Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
• Pat the salmon dry and place it skin-side down on the prepared baking sheet. Brush the top with 1 tablespoon Garlic Infused Olive Oil and season evenly with kosher salt and black pepper.
• In a small saucepan, combine the 25 Star Dark Balsamic and honey. Bring to a gentle simmer over medium heat, then reduce the heat as needed to maintain a steady but gentle simmer.
• Cook for approximately 6–8 minutes, stirring occasionally, until slightly reduced and glossy but still loose enough to brush easily. Watch closely near the end; the glaze will continue to thicken slightly as it cools.
• Remove the saucepan from the heat. Whisk in the Dijon mustard, minced garlic, smoked paprika or Aleppo pepper, cayenne if using, and the remaining 1 tablespoon Garlic Infused Olive Oil.
• Set aside a few spoonfuls of the finished glaze in a clean bowl for serving. Brush the remaining glaze generously over the salmon.
• Bake for approximately 15–20 minutes, depending on the thickness of the fillet. Begin checking the thickest part early rather than relying only on the clock. For fully cooked salmon, cook to an internal temperature of 145°F measured in the thickest portion. The flesh should separate easily with a fork.
• Remove the salmon from the oven and let it rest for 3–5 minutes.
• Brush lightly with the clean reserved glaze, then scatter the fresh parsley and dill over the top.
• Serve with lemon wedges if desired.
Chef’s Tip
Keep the balsamic reduction glossy and brushable rather than cooking it into a thick syrup. Remove it from the heat while it still flows easily from a spoon, remembering that it will thicken slightly as it stands. For the most even cooking, check the salmon at the thickest part of the fillet and use temperature and texture—not baking time alone—to determine doneness.
Flavor Variations
• Pomegranate: Replace the 25 Star Dark Balsamic with Pomegranate Dark Balsamic for brighter fruit character and a slightly livelier finish.
• Blackberry: Replace the 25 Star Dark Balsamic with Blackberry Dark Balsamic for a deeper berry-forward glaze that is especially good with rich or wild salmon.
• Rosemary: Replace the Garlic Infused Olive Oil with Rosemary Infused Olive Oil for an earthy herb profile that pairs beautifully with roasted potatoes and green vegetables.
• Blood Orange: Replace the Garlic Infused Olive Oil with Blood Orange Olive Oil for a fragrant citrus variation that balances the richness of the salmon while still pairing well with the dark balsamic glaze.
• Extra Savory: Increase the Dijon mustard to 1½ tablespoons for a sharper, more savory glaze.
Pairings
Serve with roasted asparagus, broccolini, sautéed green beans, garlic mashed potatoes, roasted fingerling potatoes, wild rice pilaf, lemon herb rice, or a crisp arugula salad. Chardonnay, Sauvignon Blanc, Pinot Noir, sparkling water with citrus, or hard cider all complement the rich salmon and sweet-savory garlic balsamic glaze.
Build Your Entrée
Build an elegant dinner around Garlic Balsamic Glazed Salmon
The salmon brings rich, savory flavor with a sweet-tart garlic balsamic glaze, so complete the plate with a hearty grain or potato, a fresh green vegetable, and something crisp or herbaceous for balance.
Finished Meal
Garlic Balsamic Glazed Salmon with roasted asparagus, garlic mashed potatoes, and a crisp arugula salad with fresh herbs
Protein
Baked salmon glazed with 25 Star Dark Balsamic, Garlic Infused Olive Oil, honey, Dijon, garlic, and fresh herbs
Vegetables & Sides
Roasted asparagus, broccolini, sautéed green beans, garlic mashed potatoes, roasted fingerling potatoes, wild rice pilaf, lemon herb rice, or arugula salad
Flavor Pairing
25 Star Dark Balsamic with Garlic Infused Olive Oil, Dijon, fresh garlic, parsley, and dill
Recipe Notes
25 Star Dark Balsamic and Garlic Infused Olive Oil are the two featured Pacific Northwest Specialties products in this recipe. The balsamic provides the sweet-tart foundation of the glaze while the garlic oil reinforces its savory character.
Reserve the finishing portion of glaze in a clean bowl before brushing the salmon. This keeps the finishing glaze separate from any utensil that may contact the raw fish.
Do not over-reduce the balsamic and honey. The glaze should remain loose enough to brush across the salmon and will naturally become thicker as it cools.
Salmon fillets vary considerably in thickness, so begin checking before the end of the suggested cooking window. For fully cooked salmon, the FDA recommends an internal temperature of 145°F.
Add the parsley and dill after baking so the herbs retain their fresh color and aroma rather than drying out in the oven.
For the Pomegranate or Blackberry variations, use the flavored dark balsamic as a direct replacement for the 25 Star Dark Balsamic. For the Rosemary or Blood Orange variations, replace the Garlic Infused Olive Oil so each variation maintains a clear flavor direction.
