Balsamic Glazed Salmon


Balsamic Glazed Salmon | Cooking Classy

Here is a 30 minute dish you seriously don’t want to miss out on! This salmon is one of the best I’ve ever had (and yes, I like this more than the other salmon recipe I just posted – that one is also delicious and I will continue to make it, but this one is unquestionably amazing. Also, I never thought I’d say this, but I like this just as much as the one I labeled “The Best Salmon I’ve Ever Eaten.” I ¬†didn’t think I would ever find an equal). It might have a little something to do with the fact that I’m obsessed with balsamic vinegar and the depth of flavor it has once it has simmered down, into that heavenly, deeply hued, slightly tart, slightly sweet, glaze of pure joy. But truly, there is more to this than just the balsamic vinegar. This glaze also contains¬†white wine, dijon mustard, honey, fresh rosemary and garlic. So, just imagine for a moment the glorious flavors those six ingredients can create together. You might just catch yourself sipping spoonfuls of the sauce, or at least wanting to. It’s funny, my 5 year old daughter is becoming quite the little foodie herself, while I was snapping pics she kept inching over trying to taste more of the sauce, saying things like “this is my favorite sauce ever!” and “I really just love this sauce.” I was so proud when I saw that she and my picky 3 year old finished off their half serving of salmon I plated them. That’s when you know a recipe is good :).

If you, like me, don’t drink wine and only use it for cooking, you can simply pour the remainder into ice trays and freeze it into individual cubes to reserve for a later cooking use. Enjoy!

Balsamic Glazed Salmon | Cooking Classy

Balsamic Glazed Salmon

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 4 servings

Balsamic Glazed Salmon


    Balsamic Rosemary Glaze
  • 1/2 cup balsamic vinegar
  • 1/4 cup white wine
  • 2 Tbsp honey
  • 1 Tbsp dijon mustard (I like Emeril's)
  • 1 Tbsp chopped fresh rosemary, divided
  • 1 cloves garlic, finely minced
  • Salmon
  • 4 (6 oz) salmon fillets
  • Salt and freshly ground black pepper
  • 2 tsp canola oil, divided


  • Allow salmon to rest 10 minutes at room temperature. Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, dijon mustard, 1/2 Tbsp of the chopped rosemary and the garlic. Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened and reduced to 1/3 cup, about 13 - 15 minutes, stirring occasionally. Remove from heat and pour into a heat proof dish (using a rubber spatula to get it all out) and allow to cool.
  • Season both sides of salmon with salt and pepper. Heat a large non-stick skillet over medium-high heat and add 1 tsp of canola oil. Once pan and oil are hot, add 2 salmon fillets and cook, without moving, until salmon has nicely browned on bottom, about 3 - 5 minutes. Carefully flip salmon to opposite side and continue to cook 3 - 5 minutes longer until bottom is browned and salmon has cooked through. Rest in a warm oven (don't rest it in a hot oven, you don't want to continue to cook it. If you have to skillets I would recommend just using both and cooking all of the salmon at once. Wipe skillet clean, add remaining 1 tsp oil, once hot repeat process with remaining 2 salmon fillets.
  • Serve warm drizzling each fillet with balsamic rosemary glaze and sprinkling tops with remaining 1/2 Tbsp of rosemary.
  • Recipe Source: Cooking Classy


  • sally @ sallys baking addiction: Jaclyn, I have been looking for new fish recipes to enjoy during Lent. Kevin and I love salmon and I already have your pan-seared honey glazed salmon bookmarked! This one looks fantastic too. I can already taste its flavor! March 9, 2014 at 1:50pm Reply

  • Tammy: Can you do the Balsamic Glazed Salmon in the oven? thank you. March 9, 2014 at 2:45pm Reply

    • Jaclyn: I’m sure you could bake the salmon but I like to do it in the pan for this version best because it gives it a nicely browned exterior that’s perfect for drizzling in glaze. The oven won’t give the same effect plus it will take longer to cook. March 9, 2014 at 7:05pm Reply

  • Chelsea @chelseasmessyapron: These photos are seriously making me drool! This salmon looks gorgeous Jaclyn! And loving that this is 30 minutes prep! March 9, 2014 at 2:47pm Reply

  • Laura (Tutti Dolci): Gorgeous presentation, the balsamic rosemary glaze sounds incredible! March 9, 2014 at 4:23pm Reply

  • Serena | Serena Bakes Simply From Scratch: This looks amazing! I love the balsamic glaze over the top. We make something really similar and can never get enough salmon. March 9, 2014 at 6:34pm Reply

  • Shari Kelley: I try to fix salmon once a week for the health benefits, but I don’t have that many recipes for it. Plus, my husband doesn’t like lemon, and a lot of salmon recipes have lemon in them. So thank you very much for sharing this recipe, Jaclyn! I love balsamic vinegar, too, and this salmon looks amazing. I’m going to try it this week. March 9, 2014 at 8:31pm Reply

    • Jaclyn: I hope you love it Shari! If you haven’t tried the other ones I have mentioned in the post above – I’d definitely recommend trying those out too and you might hopefully like them enough to add them to the rotation :). March 9, 2014 at 8:45pm Reply

  • Karen @ Karen’s Kitchen Stories: Just a beautiful dish! The sauce sounds incredible! March 9, 2014 at 8:39pm Reply

  • Chung-Ah | Damn Delicious: Amazing! You know I could drink balsamic glaze so this dish is absolutely perfect for us! March 9, 2014 at 11:25pm Reply

  • Bibs @ Tasteometer: OMG – sounds amazing, thanks. March 10, 2014 at 1:30am Reply

  • Kirsten: This looks awesome. What brand/kind of white wine do you use? March 10, 2014 at 6:49pm Reply

    • Jaclyn: I used Pinot Grigio. To be honest since I don’t drink wine I couldn’t say which is the best, but that kind turned out perfect with this salmon. I hope you try it and love it Kirsten! March 10, 2014 at 10:49pm Reply

  • Stephanie @ Eat. Drink. Love.: This is a great meal for Lent! March 10, 2014 at 10:33pm Reply

  • Sarah: Do you have a substitute for the wine or can I leave it out? March 17, 2014 at 11:18am Reply

    • Jaclyn: You could probably leave it out but I would up the amount of balsamic vinegar. I hope you try this and love it Sarah! March 17, 2014 at 12:31pm Reply

  • Missy: I only had 1/4c of balsamic vinegar, so I added 1/4c of Trader Joe’s Orange Muscat Champagne Vinegar to the glaze! Delicious!

    I look forward to trying this again with other flavored balsamic vinegars! March 17, 2014 at 4:20pm Reply

    • Jaclyn: I’m so glad you liked it Missy! Thanks for your review! March 17, 2014 at 8:39pm Reply

  • Ondrea: This sounds delicious!! Can you confirm that you drizzle the COOLED balsalmic reduction over the salmon? And it looks like you skinned the salmon first. Thanks! Can’t wait to try it. March 29, 2014 at 7:53pm Reply

    • Jaclyn: Yes I drizzled the cooled balsamic reduction over and yes use skinned salmon. I hope you love it Ondrea! March 30, 2014 at 12:09pm Reply

      • ondrea: Thank you! I made it last night and it was delicious! March 31, 2014 at 7:34am Reply

        • Jaclyn: I’m so glad you liked it Ondrea! Thanks for your feedback! March 31, 2014 at 9:02pm Reply

  • Shari Kelley: I made this for dinner tonight, Jaclyn. It was delicious! I loved the balsamic sauce. It was so simple to prepare, too. Thanks for giving me another way to cook salmon! April 16, 2014 at 6:18pm Reply

    • Jaclyn: I’m so glad you liked this salmon Shari! Thanks for leaving another comment :)! April 16, 2014 at 8:00pm Reply

  • kelly: So, all 5 of my kids just about loathe salmon. And it’s not my favorite either. I don’t usually make that much of it, because they don’t eat that much when I make it. UNTIL TODAY. They were fighting for it! I mean, the big ones ate the pieces the little ones left. My oldest daughter said, mom you have to leave a comment on the website. I have never done this before…..
    You knocked this out of the park. Making salmon this way….forever. (Well, I try the honey seared one too). Thank you. We now love salmon! :) April 24, 2014 at 6:40pm Reply

    • Jaclyn: I’m so glad you left a comment Kelly :) and I’m so happy to hear it got your kids to enjoy salmon! Thanks so much for your comment!! May 6, 2014 at 6:31pm Reply

  • Marina | Let the Baking Begin!: This looks like something I will have for lunch tomorrow after church :D Thank you :D May 3, 2014 at 8:37pm Reply

  • Katie: I am not fond of salmon but my husband likes it so I decided, at the suggestion of a friend, to purchase a bag of wild Alaskan sockeye at Costco. I have been trying to work up the nerve to cook it but just hadn’t found the recipe that would cause me to jump in UNTIL NOW. That balsamic glaze on the salmon is so beautiful and we love balsamic – I am about to break free and cook salmon. Thank you for the inspiration. May 29, 2014 at 5:38pm Reply

  • heather: I just made this for dinner and I was to die for. Even my very pick husband loved it. Thanks for sharing June 20, 2014 at 8:10pm Reply

    • Jaclyn: Thanks for the great review Heather! I’m happy to hear you both enjoyed it! June 20, 2014 at 9:20pm Reply

  • Stephen Harris: This was absolutely delicious, I tried it this evening on the family as a change from the other salmon dishes that we have. My 8 year old twins gave it a best Daddy’s fish ever award which is very high praise indeed……I’ll tell them when their older that you can download recipes off the internet!!! July 9, 2014 at 9:42am Reply

    • Jaclyn: I’m so glad you family liked this salmon recipe Stephen!! Thanks for your comment! July 22, 2014 at 11:12pm Reply

  • Christie: Can you recommend a good balsamic vinegar? July 15, 2014 at 9:40am Reply

    • Jaclyn: I’d recommend one of these which cook’s illustrated recommended in their taste testing:
      Whole Foods 365 Every Day Value at 3.49 for 500ml
      Masserie Di Saint’Eramo 10.95 for 250 ml
      Fiorucci Riserva 8.99 for 250 m July 15, 2014 at 1:52pm Reply

  • Christie: Thanks! :) July 15, 2014 at 3:43pm Reply

  • Desme: Wow, looks heavenly. I will cook this tonight, but I have no white wine. Please follow me back or even just check out my blog. I will post my version of this tomorrow :-)

    Desme July 30, 2014 at 9:24am Reply

  • Lauren: My son is allergic to mustard. Any suggestions for a substitution? August 11, 2014 at 5:38am Reply

    • Jaclyn: I’ve heard before you can use a little bit of turmeric in place of mustard. August 13, 2014 at 9:15pm Reply

  • Lindsey: Do you have suggestions for what to serve with this? I usually have salmon with couscous, but couscou doesn’t sound right with this. August 13, 2014 at 7:51am Reply

    • Jaclyn: I like it with rice dishes and broccoli or asparagus. August 27, 2014 at 11:33am Reply

  • Katie: I don’t have any fresh rosemary. What other spice would work? Thyme? Oregano? Sage? September 21, 2014 at 3:41pm Reply

    • Jaclyn: For this specific recipe I prefer the rosemary so I’d just recommend using 1/3 the amount dry. September 22, 2014 at 10:14pm Reply

  • Fern: The recipe looks delicious except that I really do not like rosemary. What happens if I omit it? I like basil a lot, thyme, oregano but I do not like dill or rosemary. September 29, 2014 at 9:21pm Reply

    • Jaclyn: That would be fine but I might replace it with another herb that pairs well with salmon that you do like. October 21, 2014 at 7:09pm Reply

      • Fern: Thanks; I’ll think about it. October 21, 2014 at 8:57pm Reply

  • Jessica Johnson: I don’t drink wine and I don’t buy it either. Do you know what I can substitute instead of wine?
    Thanks!! So excited to try this!!! October 12, 2014 at 3:21pm Reply

    • Jaclyn: You could just omit it and add a few more tbsps of the balsamic vinegar. I hope you love it! November 6, 2014 at 10:13pm Reply

  • Rita May: edit: two skillets.

    thanks. will try tonight. November 1, 2014 at 9:40am Reply

  • Leslie: This was great! Grilled the salmon with some asparagus. Just made a half batch of the sauce, and had leftovers. Will try it on some chicken tomorrow. Yummy! I don’t drink much wine, so I buy the little bottles in a 4-pack just for cooking. January 31, 2015 at 9:10pm Reply

  • Jacqueline Semple: Thought this was really good over the salmon.For those that don’t like the rosemary…..try tarragon.A more subtle flavour but it works great.Thanks for the recipe…it’s a repeating one in my kitchen now!! March 2, 2015 at 7:14pm Reply

  • Kristi Rimkus: I saw your recipe over on Pinterest and had to stop by and tell you how delicious it looks. Now that we eat salmon weekly, I’m always looking for new recipes. March 30, 2015 at 8:08pm Reply

  • Valerie: This salmon is quite possibly the best I’ve ever had! Thank you so much for the recipe, it’s now our favourite in the salmon recipe rotation. :) June 13, 2015 at 7:27pm Reply

  • Melanie: This was delicious!! Love the glaze and I browned the salmon enough so it had a little crust to it. Can’t wait to cook it again. July 23, 2015 at 4:58pm Reply

  • Molly: Do you have to use canola oil, or would olive oil work? November 5, 2015 at 8:33pm Reply

    • Jaclyn: Olive oil should be fine too. November 12, 2015 at 5:32pm Reply

  • Mary Moot: I want to make this for my book club dinner coming up. I like my salmon medium rare, but I know others like theirs more cooked. I am having around 12-14 women!
    What do you suggest and also how much fish.
    Thank you
    Mary January 8, 2016 at 4:47am Reply

  • Laurie Fitz: This was great!!! My husband ate it all (which is a huge compliment as he is a meat guy). Served it over seasoned diced sweet and purple potatoes with a side of roasted green beans January 10, 2016 at 6:17pm Reply

  • Gracee A.: I made it yesterday….totally delicious. Thank you for this recipe. January 11, 2016 at 8:15am Reply

  • wende: This recipe is genus !
    I’ve made it several times!
    I’ve always made a baked salmon that my family adores, but this!
    This they go nuts for and request frequently!
    Making it tonight.
    Thank you so very much for sharing! January 31, 2016 at 4:22pm Reply

  • Kita: This was the best salmon I’ve ever had and I never say that! I’m a pescatarian so I eat fish at least 4 times/week and am always looking for new recipes. This was very easy to follow and DELICIOUS! May 17, 2016 at 10:21am Reply

    • Jaclyn: Thanks Kita! So glad you loved it! May 19, 2016 at 4:14pm Reply

  • Phyllis hanratty: This is amazing,this will be my go to for salmon. Thank you May 20, 2016 at 3:59am Reply

    • Jaclyn: I’m so happy to hear that Phyllis :)! May 20, 2016 at 10:23am Reply

  • Anna: This was dinner tonight very tasty even my son liked it. Will be making this salmon recipe again soon. I plan to double the balsamic sauce to have on had. Thank you! June 25, 2016 at 7:16pm Reply

    • Jaclyn: Glad it was enjoyed Anna! July 19, 2016 at 12:39pm Reply

  • Rob: This was an amazing and simple recipe packed with wonderful flavor. The only addition to this recipe that made was diced fresh red onion on sprinkled on top of the glaze. August 20, 2016 at 3:30pm Reply

    • Jaclyn: Thanks for the great review Rob! August 25, 2016 at 2:09pm Reply

  • Phytergator: Probably won’t make this again. Balsamic dominates, can’t find the Dijon. August 23, 2016 at 7:10pm Reply

  • Susan Calhoun: Tonight I made this for the second time and we love it. First time we grilled the salmon and then basted the sauce on as it cooked. Tonight I made it as per the recipe in the skillet and we thought it was more flavorful. I buy the individual packaged salmon filets from Sam’s Club and cut the sauce recipe in half for two filets. This recipe is great for those on a diet because the ingredients are so low in calories. November 30, 2016 at 3:52pm Reply

  • PHarvey: This was very easy and quick. Unfortunately we didn’t have the rosemary. It still came out tasting great. I made this for my lunch to bring to work. Very tasty. Will try it again but this time I’ll have the rosemary on hand. March 14, 2017 at 11:35am Reply

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