Simple doesn’t always mean boring, does it? After all, when you have good tasty ingredients the last thing you want to be doing is burying them under an overwhelming sauce and almost pretending they’re not there. Salmon is one of those ingredients and a simple dish of grilled salmon, green vegetables and potatoes is often a joy to eat. This recipe for Honey Balsamic Salmon doesn’t fiddle too much with that basic formula – it just adds in a light, sweet and sour glaze that is a perfect partner for the meaty fish.
The glaze itself couldn’t be easier to make as it only contains two main ingredients, both of which are in the name of the dish – balsamic vinegar and honey. The sauce is reduced down, along with some additional flavour from smoked paprika, dijon mustard and garlic, and brushed over the salmon fillets before they’re baked in the oven for 12-15 minutes.
The end result is a glossy coating to the perfectly cooked fish, adding a smokey and sweet flavour without dominating the sweetness of the salmon itself.
Served here with my Mini Roast Potatoes and green beans the whole meal comes in at around 700kcal.
Honey Balsamic Salmon
for the Glaze
- 1 tsp Vegetable Oil
- 2 cloves Garlic crushed
- 4 tbsp Balsamic Vinegar
- 2 tbsp Honey
- 1 tsp Dijon Mustard
- ½ tsp Smoked Paprika Pimentón Dulce
- ½ tsp Salt
- ½ tsp Black Pepper
for the Salmon
- 2 Salmon Fillets Approx 120g each
- Preheat the oven to 180°C
- Make the Glaze: Heat the vegetable oil in a small pan. Add the crushed garlic and fry for one minute until fragrant, stirring constantly to ensure it doesn’t burn. Add in the remaining ingredients and stir well. Bring to a simmer and cook for around 5-10 minutes until it’s halved in volume.
- Line a baking sheet with parchment. Place the salmon fillets on the sheet and then brush generously with the glaze.
- Place into the oven and cook for 12-15 minutes until the salmon is cooked through and flakes easily.
- Remove from the oven and serve immediately, with any excess glaze warmed through and served on the side.