Whether it’s a weeknight meal, or a special dinner for a crowd, this easy baked salmon recipe will deliver in presentation and flavor!
Although this is the kind of easy baked salmon recipe I’d make on any given day of the week, it’s one I’d also put on the menu if I were to host an Italian La Vigila.
La Vigila, or The Vigil, is an Italian-American Christmas Eve tradition marked by what is called, the Feast of Seven Fishes. The idea is to observe a partial fast by eating lean–mostly seafood and veggies.
Feast of Seven Fishes, My Way
I assume no expertise on what fish must be included in the Feast of Seven Fishes. Nor how many fish and seafood courses there needs to be–apparently some families serve up to 12 courses! But I do love the idea of a fish and seafood meal for Christmas Eve. And I’d probably include this easy baked salmon and a few other favorites like: whole stuffed snapper; Seafood Paella; shrimp orzo soup; maybe even , fish shakshuka.
Easy Baked Salmon
So the gist of this easy baked salmon recipe. One large salmon fillet, three pounds or so, to feed a crowd. The salmon is simply seasoned then covered in a flavorful garlic-balsamic glaze. I like to add generous bunch of fresh herbs on top; this time, parsley and dill. Bakes in a few short minutes.
What to serve with this Easy Baked Salmon
For a given weeknight meal, I’d serve this salmon with steamed veggies, a simple salad and either this Mediterranean olive oil pasta or this Lebanese rice.
If you like the flavors in this balsamic baked salmon, you may also enjoy this easy balsamic chicken or sauteed zucchini with balsamic glaze.
Print
Easy Baked Salmon with Garlic Balsamic Glaze
- Total Time: 25 minutes
- Yield: serves 6 to 8 1x
Description
Easy Baked Salmon with Garlic-Balsamic Glaze. The garlic-balsamic glaze does all the work in flavoring, but don’t skip the fresh herbs! Great for a quick weeknight meal or a special dinner for a crowd!
Ingredients
For Balsamic Glaze
- 1 cup balsamic vinegar
- 1/4 cup quality dark honey
- 4 garlic cloves, minced
- 1/2 tsp cayenne pepper
- 1/2 tsp Aleppo pepper
- 3 tbsp Dijon mustard
- 2 tbsp Private Reserve extra virgin olive oil
For Salmon
- 3 lb Salmon fillet, no skin
- Salt and black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/3 cup chopped fresh dill
Instructions
- Preheat oven to 425 degrees F.
- In a small saucepan, mix balsamic vinegar and honey. Bring to a boil over medium heat, then reduce heat to simmer. Cook for 15 minutes or so. Remove from heat, and let cool for 5 minutes.
- To the balsamic mixture, add garlic, spices, mustard, and olive oil. Mix until well combined.
- Line a large baking sheet with parchment paper.
- Season salmon well with salt, and a little black pepper on both sides. Brush one side with the balsamic glaze, then lay salmon, glazed sided down, on the prepared baking sheet. Dress the top generously with the balsamic glaze (reserve a small bit of the glaze for the end.)
- Place salmon in oven (middle rack), and bake until salmon flakes nicely. Baking time will depend on the thickness of your salmon, as determined by the thickest part of the salmon fillet. For every inch of thickness, roast 8 to 10 minutes. Could be a total of 15 to 18 minutes.
- Remove from oven and brush with remaining glaze. Top with fresh chopped herbs. Enjoy!
Notes
- Leftover Instructions: Baked salmon will keep for 3 to 5 days in the fridge (in tightly) closed container. Reheat gently in oven or use cold.
- Recommended for this recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives). And from our all-natural spice collection: Aleppo Pepper, a unique and mild pepper with a subtle sweetness.
- SAVE! Try our Greek olive oil bundle! Create your own 6-pack from our all-natural and organic spice collections.
- Visit our store to browse our spices, olive oils and bundles!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Entree
- Method: Baked
- Cuisine: Mediterranean
Shop The Mediterranean Dish
More Recipes To Try:
Baked Salmon Recipe with Garlic Cilantro Sauce
Mediterranean Baked Salmon and Veggies in Foil
Learn from my mistake. I divided the recipe to a third, having just a 1 pound filet. Mistake – smaller portions of the vinegar and honey don’t take as long to cook down. Once I removed the pan from the heat, it very quickly went from bubbling to become a solid rock. Adding the remaining ingredients didn’t loosen it up and solve the problem. It’s how we learn, trial and error. I will re-do sometime soon though!
I made this again last night and had the roasted eggplant with za’atar and a salad. The next time, kale salad with tahini dressing….I am so glad I found Suzy and her recipes. They are always so delish!!
Thanks Suzy!!
Jackie
Made this on Friday after work it was so easy and delicious. Great way to get the kids eating salmon. Each recipe I have tried on your site has been 5 stars. Thanks so much Suzy!
You’re very welcome, Anita!
Another delicious recipe! I didn’t yet have Aleppo pepper, so I’m anxious to try it again with that. I substituted some sweet Spanish paprika and ground cayenne pepper for the Aleppo and it was still a delicious dish.
Great substitutions! Thanks, Sandy!
Can I make the glaze the night before, refrigerate it and then use it the next day when baking the fish?
Sure, Aida. I think that would be fine.
I made this yesterday for lunch with my mother in law and it was a massive hit! Served with a simple greek salad. Loved it! Thank you
So glad!
This is DELICIOUS! Made it tonight for dinner as we are working through some of these recipes. Everyone in the family liked it very much. Certainly will make again. My husband wanted to know if it could be finished off with The balsamic syrup?
Broiled for a couple minutes? Thie salmon was moist and delicious.
Thanks so much, Susan! Yes, I think the variation your husband suggests might work too!
Oh my gosh. Made this for dinner tonight and could have eaten all the servings! Absolutely delicious and as we say in our home,”Company Worthy”. Wondering what you think of adding the syrup Balsamic on for last 5 minutes and broil? My husband’s suggestion. May be too much. I would add nothing differently. Yum!
It’s sounds delicious . Love fish dishes any day. As well as seafood dishes, very healthy. Prefer fish and poultry to red meat.?
Rosemary, you have come to the right place! We do a lot of fish and seafood here! Enjoy!
I think that you have to divide the glaze into 2 parts, one to use before cooking, and the other one – after, and use another spoon for each part.
Sure, micky. That makes sense.
salmon is one of my favorite dishes, too, to prepare when company is coming over. So easy and fast – and delicious! Love the generous sprinkling of fresh parsley and dill on here. Looks great!
Isn’t it the best?
Ohhh I want this for breakfast right now…YUMMM! I love it that you used aleppo pepper…something I haven’t had in my cabinet for a few years, but need to bring back. Thanks for the great recipe!
Lol! I haven’t tried this for breakfast 🙂 Aleppo is one of my cherished spices. It brings a depth and sweetness unlike any chili pepper out there.
Bring on the easy dinner. That glaze sounds so good! Love the kick in it along with bllsamic vinegar.
I’m with ya! Easy is best!
Looks amazing with all of the fresh herbs…can’t wait to try it!
Enjoy! Thanks, Jennifer!
I must find some dark honey to try this amazing recipe with. I love it. So gorgeous, too.
Thanks, Teri! Hope you love it!
Easy and elegant! I like it!
Thanks, Ben! That’s what we’re going for here 🙂