Balsamic-glazed salmon fillets

    Balsamic-glazed salmon fillets

    965saves
    30min


    1467 people made this

    About this recipe: A delicious sticky glaze is brushed on top of salmon fillets before they are baked in the oven. A quick and easy solution for dinner any night of the week!

    Ingredients
    Serves: 6 

    • 1 dessertspoon olive oil
    • 4 cloves garlic, minced
    • 1 tablespoon white wine
    • 1 tablespoon honey
    • 85ml (3 fl oz) balsamic vinegar
    • 2 dessertspoons Dijon mustard
    • salt and freshly ground black pepper to taste
    • 1 tablespoon chopped fresh oregano
    • 6 (140g) salmon fillets

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 200 C / Gas mark 6. Line a baking tray with baking parchment.
    2. Heat olive oil in a small saucepan over medium heat; add garlic and cook until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened. Take off the heat and add oregano.
    3. Arrange salmon fillets on prepared baking tray. Brush fillets with balsamic glaze.
    4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze. Use a fish slice to transfer fillets to serving platter, leaving the skin behind on the tray.

    Tip:

    Try serving these salmon fillets over a baby leaf salad, and use extra glaze for the dressing. Add chopped spring onions and julienned red pepper to round out the salad.

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    Reviews (33)

    mrsbonherm
    16

    My family gave this dish the thumbs up. I didn't want to open a bottle of wine just for 1 spoon so used white wine vinegar instead!! It worked and the flavours were lovely. Really quick and easy. - 02 Apr 2012

    sweettooth
    12

    Used different ingredients. used sherry instead of wine - 14 Mar 2009

    11

    This is a restaurant quality recipe. Really tasty and yet very simple to prepare. Thanks very much Isybel. - 31 Jan 2010

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