Balsamic and Herb Salmon Recipe

A perfect blend of herbs, balsamic vinegar and honey bring this salmon to a restaurant quality dish.
  • Ready in: 25 minutes
  • Prep time: 10 minutes
  • Chill/Cook time: 15 minutes
  • By:
  • Servings: 6

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ingredients

cooking methods

  • Bake

directions

Place fillets in a gallon resealable freezer bag. Combine rest of ingredients, except oil, in a quart resealable freezer bag. Place quart bag in a gallon bag; freeze. Thaw completely. Preheat oven to 425°. Grease baking pan with oil; place salmon in the pan; brush with some of the sauce. Bake, uncovered, 12-15 minutes. Brush with reserved sauce before serving. Makes about 6 servings.

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Rated 5 out of 5 by from Awesome Sauce for Salmon WOW!!! This was so flavorful and delicious. Even my husband, who is not a huge seafood eater, said it was really good and would eat it again. It's a nice sweet, light, great addition to salmon. And simple to make!
Date published: 2017-05-31
Rated 5 out of 5 by from Simply delicious This recipe is a keeper. I did use TS Aged Balsamic Vinegar Of Modena and TS Avacado Oil, but I did not have fancy mustard so I just used regular mustard. Lots of flavor, crispy edges, delicious. Definitely will make again
Date published: 2016-03-21
Rated 5 out of 5 by from DELICIOUS This salmon was amazing, I could be partial because I put the Bayou Bourbon on just about everything!! But the 2 roommates and boyfriend, loved dinner!! No leftovers!!!
Date published: 2015-09-01
Rated 5 out of 5 by from Best ever Salmon! This is one of the best tasting salmon dishes I've had yet. It absolutely melts in your mouth and makes your taste buds dance for more. My 10 & 15 year old gave it a 5 star rating.
Date published: 2015-07-21
Rated 5 out of 5 by from Savory and delish Will make again. Prefect for a night when there's not a lot of time to make dinner.
Date published: 2015-03-28
Rated 5 out of 5 by from Best herb salmon it was fast and easy to make. Flavor was very good. My family loved it. I will make this again.
Date published: 2015-01-13
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