Fresh salmon, pan-seared, then oven-roasted to finish – topped with a delicious glaze, This Balsamic Glazed Salmon Recipe is SO GOOD!!
The glaze is made from balsamic vinegar, maple syrup, garlic and Dijon mustard. Yum!
Try my Pesto Salmon (made on a sheet pan), too!
Step-by-step photos and instructions are below!
What you’ll find in this post:
You guys, this is a GREAT dinner for date night (or any old night, really). It is super simple – which is always the best way, and really good for you. This Pan-Seared Salmon would be really good for tonight!
This is a meal I make for my husband as often as I can – he’s a huge fan of balsamic glazed salmon, and I really eat salmon as much as I should. It’s SO tasty, and the entire family enjoys it.
DON’T BE AFRAID OF THE GLAZE! The glaze is easy enough to make while your salmon cooks. Just keep it warm, ready for drizzling over the top.
How to cook Salmon on the stove
I really like the method of pan crisping (for those lovely brown bits), then finishing off by roasting in the oven. You really don’t want to OVER cook salmon, so do keep an eye on it. Depending on the thickness of your salmon, 5-8 minutes will be perfect in the oven (after crisping). It will flake easily with a fork – it’s pretty easy, I promise!
Frequently Asked Questions
Is Salmon good for me?
Yup! Check out WebMD’s health benefits:
Yup! Check out WebMD’s health benefits:
– Rich in Omega-3 Fatty Acids
– Rich in high-quality protein
– Excellent source of B vitamins
– a good source of Potassium
– May reduce the risk of heart disease
What to serve with Salmon
I serve this with sauteed green beans. You could do any vegetable of course – and serve with some risotto, quinoa.
It really can be whatever you like! I sometimes make some roasted potatoes alongside it, but that does extend the time in the kitchen. You choose!
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Salmon. I use smaller filets, around 5oz. These can be any kind of salmon you prefer.
- Olive Oil. You can use Extra Virgin or a light blend, either will work.
- Balsamic Vinegar. My favorite kind of vinegar. Dark, sweet, and with an intense flavor, it’s key to this. Please don’t sub it for any other kind!!
- Maple Syrup. This is NOT pancake syrup, folks. Use pure maple syrup, or substitute honey, or agave syrup.
- Dijon Mustard. This gives the glaze a lovely flavor.
- Garlic. Freshly minced, don’t sub powder here. Don’t go too crazy with the garlic!
How to cook Salmon
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Begin by preheating the oven to 400 degrees F. We’re going to be using it really soon! If you are using salmon with the skin on, I recommend you remove it.
Grab your salmon, and season with salt and pepper.
Cook the Salmon
Heat oil in an ovenproof skillet (or use an olive oil cooking spray) over medium high heat.
Add salmon fillets to the skillet. We’re pan-searing, then finishing in the oven – so don’t worry about cooking it all the way through on the stovetop. You’ll cook it for 2 minutes on each side, before baking in the oven for about 5-8 minutes (depending on the thickness of your salmon, and the size of each piece).
We’re pan-searing, then finishing in the oven – so don’t worry about cooking it all the way through on the stovetop. You’ll cook it for 2 minutes on each side, before baking in the oven for about 5-8 minutes (depending on the thickness of your salmon, and the size of each piece).
If you don’t have an oven proof skillet, just sear in a regular skillet, then use a baking sheet for the oven.
Make the Glaze
Meanwhile, add the glaze ingredients to a small saucepan and heat over medium-low heat. Bring to a boil, then turn the heat down and let it simmer for 2-3 minutes until the glaze turns syrupy and thickened. See the spoon? It should look like that.
When the salmon is perfectly cooked, and the glaze suitably syrupy, plate it up! Place the salmon on your plate (with some green beans if you are doing those), and drizzle with the Balsamic Glaze. Bring extra glaze to the table in a small bowl. Devour immediately.
How about some more seafood recipes?
GRILLED – Honey Lemon Butter Salmon (from Averie Cooks)
BAKED – Oven Baked Fish (with Lemon).
PAN FRIED – 15 Minute Blackened Tilapia
SHRIMP: Garlic Butter Shrimp. is on the table in under 15 minutes. Succulent shrimp tossed in a buttery garlic sauce, what could be better?
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating!
Update: This was originally posted in 2017 and has been updated to improve reader experience with newer photos, and clearer instructions. The recipe remains the same!
Balsamic Glazed Salmon (Pan Seared)
Ingredients
- 2 salmon fillets (5 ounce fillets)
- 1.5 tablespoons olive oil
BALSAMIC GLAZE
- 4 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic (minced)
Directions
- Preheat oven to 425F.
- Add glaze ingredients to a small saucepan and heat over medium-low heat.4 tablespoons balsamic vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, 1 teaspoon garlic
- Bring to a boil, then simmer 2-3 minutes, or until glaze turns syrupy and glaze-y. Keep warm.
- Meanwhile, heat about 1 ½ tablespoons olive oil in a medium oven-proof skillet over medium heat.1.5 tablespoons olive oil
- Season salmon with salt and pepper on both sides, and add to the hot skillet.2 salmon fillets
- Cook 2 minutes on each side (will release easily from pan when ready to flip). Should be a golden brown. on the surface.
- Remove from the heat – and place the pan in the preheated oven. Bake 5-8 minutes, or to your liking (will depend on thickness and size of your salmon).
- To serve – place a salmon fillet on each plate and drizzle with balsamic glaze.
- Devour.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Leave a Reply