Ingredients
Scale
- For the Salmon:
- 1 pound salmon fillet
- For the Sauce:
- ¼ cup brown sugar
- ¼ cup balsamic vinegar
- 2 teaspoons mustard
- 1 teaspoon minced garlic (or ¼ teaspoon garlic powder)
- ¼ teaspoon red pepper flakes
- ½ tablespoon Coles Worcestershire sauce
- Salt and black pepper to taste
Instructions
- Mix the glaze: In a small bowl, whisk together the brown sugar, balsamic vinegar, mustard, garlic, red pepper flakes, Worcestershire sauce, salt, and black pepper. Divide the sauce in half—half will be used as a marinade, and the other half will be saved for drizzling later.
- Marinate the salmon: Place the salmon fillet in a shallow dish or resealable bag and pour half of the glaze over it. Let it marinate in the fridge for 30 minutes. This step not only infuses the fish with flavor but also keeps it moist as it bakes.
- Preheat and prep: While the salmon marinates, preheat your oven to 350°F and line a baking sheet with foil.
- Bake the salmon: Transfer the salmon to the prepared baking sheet, skin-side down if it has skin. Bake for 15-20 minutes, depending on the thickness of your fillet. Baste the salmon with some of the leftover marinade halfway through cooking to keep it juicy.
- Finish with the glaze: Serve the salmon hot, drizzled with the remaining glaze. If you want, you can simmer the glaze in a saucepan for a minute or two to thicken it further—it’s totally worth it for that extra oomph!
Notes
Got leftovers? Lucky you! Store your balsamic glazed salmon in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 300°F for about 10 minutes, or until warmed through. Be careful not to overheat it, as salmon can dry out quickly. Pro tip: Add a spoonful of water or cover the salmon with foil while reheating to lock in moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner