Balsamic Glazed Salmon Fillets Food

QUICK BALSAMIC-GLAZED SALMON

Steps:

• Season salmon with salt and pepper on both sides. Heat olive oil in a skillet over medium heat. Cook salmon skin-side down for 2 minutes; flip and cook for 2 minutes more. Whisk balsamic vinegar and honey together; pour over salmon. Continue cooking over low heat until flesh flakes easily with a fork, 5 to 6 minutes. Sprinkle red pepper flakes on top before serving.

BALSAMIC GLAZED SALMON

Steps:

• Preheat the oven to 400 degrees F. Place parchment paper on a baking sheet. (function() { var a="",b=[ "adid=ada-foodhub-3-708168549", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

BALSAMIC MAPLE GLAZE SALMON

Steps:

• Combine grapefruit (orange) juice, maple syrup, balsamic vinegar and garlic in a saucepan over medium high heat.
• Bring to a boil and cook 5-6 minutes.
• Stir in oil.
• Season salmon with salt and pepper to taste.
• Brush generously with glaze and grill or broil 10 minutes, occasionally brushing with glaze.

BALSAMIC GLAZED SALMON

Steps:

• Allow salmon to rest 10 - 15 minutes at room temperature. Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, dijon mustard, 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 about 1/3 cup, about 10 - 15 minutes, stirring occasionally.
• Remove from heat and pour through a fine strainer into a heat proof dish. Set aside.
• Season both sides of salmon with salt and pepper. Heat oil in a 12-inch non-stick skillet over medium-high heat.
• Add salmon fillets and cook, without moving until salmon has nicely browned on bottom, about 3 - 4 minutes. Carefully flip salmon to opposite side and continue to cook 2 - 3 minutes longer until salmon has cooked through.
• Serve warm drizzling each fillet with balsamic rosemary glaze. Garnish with finely minced rosemary or parsley if desired

BALSAMIC-GLAZED SALMON

Steps:

• Preheat oven to 425°. Line a 15x10x1-in. baking pan with foil; coat foil with cooking spray. Set aside., In a small saucepan, saute garlic in oil until tender. Stir in vinegar, mustard, wine, honey, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until slightly thickened. Set aside 2 tablespoons for basting., Place fillets on prepared pan. Brush with sauce and sprinkle with oregano. Bake, uncovered, 15-18 minutes or until salmon flakes easily with a fork. Brush with reserved sauce before serving.

BALSAMIC GLAZED SALMON

Steps:

• Heat oil in a large skillet over medium to high heat. Season both sides of salmon with salt and pepper. Add salmon to skillet and cook 1 to 2 minutes per side, until golden brown.
• While the salmon is cooking, whisk together honey, vinegar and red pepper flakes in a small bowl. Add vinegar mixture to skillet and simmer until fish is fork-tender and liquid reduces and thickens, about 5 minutes. For a thicker, reduced sauce, simmer for 5 to 10 additional minutes. You may need to remove the salmon during this process, just to make sure it doesn't overcook.
• Plate salmon and serve with sides of your choice.

BALSAMIC GLAZED SALMON

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil (avoid parchment paper), then coat with non-stick cooking spray.
• In a small skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant and beginning to brown, about 2 minutes, watching carefully so that it does not burn.
• Add the balsamic vinegar, honey, mustard, salt, and pepper. Whisk and simmer until the mixture thickens; about 4 minutes.
• Place salmon skin-side down on the prepared baking sheet. Brush liberally with the glaze.
• Bake for 5 minutes and then remove from the oven.
• Baste with the glaze, then bake 5 to 10 additional minutes, until the fish flakes easily with a fork and is cooked through.
• Sprinkle with chopped parsley and serve.

MAPLE BALSAMIC GLAZED SALMON

Steps:

• In a small saucepan, combine maple syrup, vinegar, lemon juice, mustard, shallot, salt and pepper.
• Heat maple syrup mixture to boiling; reduce heat. Simmer uncovered, about 5 minutes, or until syrupy. Remove from heat ; stir in rosemary.
• Preheat broiler. Place fish on the greased unheated rack of a broiler pan and brush with half of the glaze. Broil 6-7 inches from heat for 5 minutes. Turn fish over; brush with remaining glaze. Broil for 3 to 5 minutes more, or until fish begins to flake when tested with fork.

BALSAMIC GLAZED SALMON (PAN SEARED)

Steps:

• Preheat oven to 425F.
• Add glaze ingredients to a small saucepan and heat over medium-low heat.
• Bring to a boil, then simmer 2-3 minutes, or until glaze turns syrupy and glaze-y. Keep warm.
• Meanwhile, heat about 1 ½ tablespoons olive oil in a medium oven-proof skillet over medium heat.
• Season salmon with salt and pepper on both sides, and add to the hot skillet.
• Cook 2 minutes on each side (will release easily from pan when ready to flip). Should be a golden brown. on the surface.
• Remove from the heat - and place the pan in the preheated oven. Bake 5-8 minutes, or to your liking (will depend on thickness and size of your salmon).
• To serve - place a salmon fillet on each plate and drizzle with balsamic glaze.
• Devour.

BALSAMIC-GLAZED SALMON

Steps:

• For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.
• For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.
• For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.
• Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.

BALSAMIC GLAZED SALMON FILLETS

Steps:

• Mix first 4 ingredients; Pour over fish in shallow dish. Turn to evenly coat fish. Refrigerate 30 min. to marinate.
• Heat oven to 450°F. Remove fish from marinade; discard marinade. Place fish on foil-covered baking sheet.
• Bake 8 to 10 min. or until fish flakes easily with fork.

BALSAMIC GLAZED SALMON FILLETS

Steps:

• In a small saucepan, bring to boil the balsamic vinegar and let boil for about 6 minutes or until it has reduced to 3 tablespoon. Let cool.
• Set the barbecue to medium-high heat.
• Brush salmon fillets with half the reduced balsamic vinegar.
• Put salmon fillets, skin side down, on the oiled grill of barbecue and sprinkle with black pepper.
• Close the cover and cook for about 10 minutes or until the flesh of salmon is opaque and flakes easily with a fork
• When ready to serve, brush with the remaining reduced balsamic vinegar.
• Can be served on a bed of corn salad and mange-touts peas.

BALSAMIC-GLAZED SALMON FILLETS

Steps:

• Preheat oven to 400°F Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
• Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
• Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
• Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

BALSAMIC-GLAZED SALMON

Steps:

• Preheat oven to 425°F. Lightly coat a rimmed baking sheet with cooking spray.
• Heat oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add vinegar, syrup and mustard. Cook, stirring, until thickened, 2 to 3 minutes. Remove from heat.
• Place salmon portions on the prepared baking sheet. Sprinkle both sides with salt and pepper. Bake for 5 minutes. Remove from oven and baste the salmon with the balsamic mixture. Continue baking until just cooked through, 5 to 7 minutes more. Serve sprinkled with parsley (or cilantro), if desired.

BALSAMIC GLAZED SALMON

Steps:

• Remove the salmon from the refrigerator and let rest for about 10 minutes before preparing. Do not use frozen salmon, it must be thawed. Then pat the fillets dry with a paper towel. Drizzle a little olive oil and sprinkle salt and pepper over top.
• Heat the butter and oil in a heavy bottom skillet over medium-high heat. Once the pan is hot, add the fillets, skin sides up. Let this side cook undisturbed for about 5 minutes. Turn the heat to medium if it's burning.
• Flip the salmon and then cook the opposite side for an additional 3 minutes, or until the internal temperature reaches 130°F. You can brush the balsamic glaze on the last couple minutes of cooking if desired. Remove to a plate and let rest a few minutes before serving.
• Drizzle the balsamic glaze over the top just before serving and add fresh herbs if desired.

BALSAMIC GLAZED SALMON

Steps:

• Sprinkle salmon fillets with olive oil and pepper and grill over medium heat until fish flakes and juices run clear.Combine broth, vinegar, cornstarch, brown sugar, orange juice and orange peel in small saucepan. Heat to a boil over medium-high heat. Cook and stir until mixture boils and thickens. Simmer for 2 minutes.Place salmon fillets onto a platter and serve with glaze.

BALSAMIC-GLAZED SALMON

Steps:

• Preheat oven to 400 degrees
• Heat a small pan over medium heat. Spray with cooking spray
• Add minced garlic and saute for one minute, until fragrant. Add the balsamic vinegar, honey mustard and honey and stir together
• Bring to a slight simmer and simmer for about 3 minutes, until thickened
• Remove skin from the salmon fillets and sprinkle evenly with the salt and pepper
• Place salmon on a baking tray greased with cooking spray. Brush the salmon fillets with half the thickened balsamic. Bake for about 10 minutes, until flakey
• Once cooked, brush the remaining glaze on the salmon fillets

BALSAMIC-GLAZED SALMON FILLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
• Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
• Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
• Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

GRILLED SALMON FILLETS WITH BALSAMIC GLAZE

Steps:

• Combine first 4 ingredients in medium saucepan. Boil until reduced to 1/3 cup, about 17 minutes. Season glaze to taste with salt and pepper. (Can be made 1 week ahead. Cover and refrigerate. Rewarm over low heat before using.)
• Prepare barbecue (medium-high heat). Brush salmon lightly with oil; sprinkle with salt and pepper. Grill salmon, flesh side down first, until just opaque in center, about 5 minutes per side. Transfer salmon to platter. Drizzle glaze over salmon.