Roast Salmon With Balsamic Vinegar

Roast Salmon With Balsamic Vinegar

cdagirl 6

"These simple and few ingredients make for quick but elegant entertaining. The final broiling caramelizes the sugar to give the salmon its attractive, mildly sweet glaze."

Ingredients 25 m {{adjustedServings}} servings 336 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

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  1. Whisk together the brown sugar, balsamic vinegar, olive oil, rosemary, garlic, and pepper in a large bowl. Reserve 1 tablespoon of marinade in a small bowl, and set aside. Add the salmon and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 30 minutes. Remove the salmon from the marinade, and shake off excess. Place salmon in an aluminum foil-lined baking dish, and sprinkle with salt.
  2. Preheat an oven to 450 degrees F (230 degrees C).
  3. Roast in the preheated oven until the fish is easily flaked with a fork, about 10 minutes. Brush salmon with the reserved marinade, and return to the oven. Roast until glazed, about 1 minute.
Tips & Tricks
Baked Salmon Dijon

This recipe is simple enough for busy weeknights, elegant enough for parties.

Balsamic-Glazed Salmon Fillets

Salmon fillets baked with a balsamic vinegar, Dijon, and white wine glaze.

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Reviews 29

  1. 43 Ratings


This is a very good marinade. I wound up marinating for more than 30 minutes. I did use fresh Rosemary. I prefer to use fresh herbs because it elevates the dish to a whole new level. I would use this marinade on other fish. I would even suggest using this for a pork loin or pork chops. I think the flavors would go really well with that type of protein. I served this on a bed of parmesan polenta and topped it with a polenta cake. I reserved some of the marinade to drizzle over the fish. The marinade I reserved was put aside before I added the fish. As to not contaminate it. I highly recommend reserving some on the side. It's really delicious. I did DOUBLE the recipe knowing I was going to reserve some to drizzle. Thanks for sharing.


Made this for dinner and loved it. I didn't have any rosemary but it was great without.

Avon- status quo PRO

Wonderful and flavorful. It's the dead of winter and instead of the grill, I used my oven. Turned out perfect. Like a few others, I reserved some of the marinade and topped it with it at serving time. Very, very good and most definitely will make this again.