Jun

28

By Heather ·  Print This Post

This is another one of my quick and easy recipes. Broiling is an even faster way to cook salmon in the oven, but for me that also means it can overcook (aka. burn) even faster. I often get interrupted by kids or distracted by other dishes I’m preparing. So, I chose to bake the salmon to give myself a little more cushion of time. The balsamic glaze has a subtle sweetness that complements the salmon nicely.

Baked Salmon with a Balsamic Glaze

Ingredients:

4 (6 oz.) salmon fillets (about 1 to 1-1/2 inches thick)
1 TBSP butter
1 TBSP olive oil
4 cloves garlic
1 TBSP honey
1 TBSP Dijon mustard (I used whole grain.)
1/4 Cup balsamic vinegar

Directions:

1. Preheat oven to 400° F, and prepare a baking sheet or glass baking pan by lightly spraying with oil.
2. In a small saucepan over medium heat, melt butter and add olive oil. Now add the garlic and saute a couple minutes, or until aromatic. Add the honey, mustard, and vinegar, and simmer for about 5 minutes.
3. Place the salmon fillets on the baking sheet, and spoon the balsamic mixture over the fillets.
4. Put the pan of salmon into the oven and bake for 12 – 16 minutes. Salmon is done when it flakes easily with a fork.

Additional Notes:

• If you use salmon fillets with the skin on one side, no need for spraying the pan with oil. I recommend you line the pan with aluminum foil. Then, place the salmon on it with skin side down. When it’s done cooking, you can leave the skin stuck to the foil while lifting the salmon off the pan (and skin) with a spatula.
• For me, the hardest part of cooking fish is getting the cooking time right, especially since the size of fillets can vary. To be consistent and cook the salmon evenly, try to purchase fillets that are about the same size and thickness.

Notable Links:

• For more gluten-free recipes and ideas, check out “What Can I Eat That’s Gluten-Free?” at The Gluten-Free Homemaker.
• For more gluten-free recipes using balsamic vinegar, check out Friday Foodie Fix at The W.H.O.L.E. Gang.