Print

Giada Balsamic-glazed Salmon

Giada Balsamic-glazed Salmon - recipe card
Print Recipe

This balsamic-glazed salmon features tender, flaky fillets with a glossy, sweet-tart glaze that caramelizes beautifully under the broiler. The tangy balsamic reduction, enriched with honey and garlic, clings to the fish, creating a restaurant-quality main course ready in under 30 minutes.

Ingredients

Scale
  • 1/3 cup balsamic vinegar
  • 2 tbsp honey
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 4 (6-oz) center-cut salmon fillets, skin-on
  • 3/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 tsp butter, cut into small pieces
  • 1 tbsp chopped fresh parsley, for garnish

Instructions

  1. Preheat the broiler to high and position an oven rack 6 inches from the heating element. Line a rimmed baking sheet with aluminum foil, then lightly brush the foil with olive oil to prevent sticking.
  2. In a small bowl, whisk together 1/3 cup balsamic vinegar, 2 tbsp honey, and 1 clove of the minced garlic. Set the balsamic glaze aside.
  3. Pat the salmon fillets dry with paper towels — this removes excess moisture and helps the seasoning stick. Place them skin-side down on the prepared baking sheet, spacing at least 1 inch apart.
  4. Season the top of each fillet evenly with 3/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Drizzle the remaining 1 tbsp olive oil and sprinkle the second clove of minced garlic over the fillets, then rub gently to coat.
  5. Place the baking sheet under the preheated broiler. Broil for 4 minutes, until the surface of the salmon begins to turn opaque and the edges start to brown.
  6. Remove the baking sheet from the oven. Using a pastry brush or the back of a spoon, carefully brush about half of the balsamic glaze over each fillet. Dot the top of each fillet with a small piece of butter (about 1/2 tsp per fillet) — the butter will help create a rich, glossy finish as it melts.
  7. Return the pan to the broiler. Broil for another 3 to 4 minutes, until the glaze is bubbling and caramelized and the salmon flakes easily with a fork. The internal temperature at the thickest part of the fillet should reach 145°F / 63°C for perfectly cooked fish.
  8. Remove the salmon from the oven and brush with the remaining balsamic glaze for extra shine and flavor. Let rest on the pan for 2 minutes — this allows the juices to redistribute and the glaze to set.
  9. Gently transfer the fillets to plates using a thin metal spatula, lifting from the skin side. The skin may stick to the foil; simply slide the spatula between the skin and flesh to separate if needed. Garnish with 1 tbsp chopped fresh parsley and serve immediately.

Notes

Store leftover salmon in an airtight container in the refrigerator for up to 2 days. To reheat, place on a foil-lined baking sheet in a 300°F (149°C) oven for 5–7 minutes, just until warm through. Do not microwave, as it will toughen the fish and break the glaze. This recipe does not freeze well because the glaze loses its texture and the salmon becomes dry.

Nutrition

Keywords: balsamic glazed salmon, Giada salmon recipe, Italian salmon, broiled salmon, easy salmon dinner, weeknight salmon, honey balsamic glaze, garlic salmon, healthy main course, quick seafood recipe

Find it online: https://giadacooks.com/giada-balsamic-glazed-salmon-recipe/