Balsamic-Glazed Salmon Filets

balsamic-glazed salmon filets

We opted for salmon rather than turkey for Thanksgiving this year and we considered choosing fish again for Christmas before settling on a locally raised ham roast. But as we turn the corner into January and our instincts to eat healthfully kick in full-force, this salmon recipe is one to reach for. You’ll want to choose a sustainably fished salmon variety and a mid-quality balsamic (the kind you can find on your grocery store shelves). Serve with some good rice and a salad of local greens and you’ll be good to go.

Serves 4


  • 4 5-ounce skinless salmon filets, preferably wild-caught
  • 1 Tbsp. extra-virgin olive oil
  • 1/4 tsp. fine sea salt
  • 1/4 tsp. finely ground black pepper
  • 1 medium lemon
  • 1 cup balsamic vinegar (red wine vinegar will also work)
  • 1 Tbsp. honey (local if you can get it)
  • 4 small garlic cloves, crushed
  • 1 Tbsp. fresh rosemary, minced


  1. Preheat oven to 450 F.
  2. Rub salmon filets with oil, then sprinkle with salt and pepper. Place on baking sheet. Slice lemon and place slices atop filets. Set aside.
  3. Whisk together vinegar and honey in a saucepan over medium heat. Cook, stirring occasionally, until mixture begins to bubble (3 to 5 minutes).
  4. Add garlic and rosemary to saucepan. Cook and stir until mixture begins to boil. Then reduce heat to low and simmer, stirring occasionally until glaze thickens, about 20 minutes.
  5. Roast salmon for 10 minutes. Check to see that salmon is cooked through. Continue cooking for a few more minutes if needed.
  6. Remove salmon from oven. Drizzle glaze atop filets. Serve immediately.