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balsamic glazed salmon

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used the traditional 18 year balsamic vinegar I got this past weekend at Gustare in Chatham. this vinegar is amazing!! next time I make this, I will just serve the sauce on top and use less mustard. it was too mustardy. a lot of the  glaze dripped off the salmon and burned from the heat. love that Shaws always has nice, fresh, direct flown in Alaskan Sockeye Salmon straight from the river!


balsamic glazed salmon from


  • 6 (5 ounce) salmon fillets (I had one piece about 1lb)
  • 4 cloves garlic, minced
  • 1 tablespoon white wine (omitted, didn’t have)
  • 1 tablespoon honey
  • 1/3 cup balsamic vinegar
  • 4 teaspoons Dijon mustard
  • salt and pepper to taste
  • 1 tablespoon chopped fresh oregano (from my garden!)


  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
  2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
  3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
  4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

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