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Balsamic glazed salmon accompanied by asparagus spears on a white plate.

4-Ingredient Balsamic Glazed Salmon (Grilled or Baked)

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4.75 from 4 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Yield 4 servings
Category Main Dish
Cuisine American
Author Lauren Grant

Description

This grilled Balsamic Glazed Salmon is the ultimate anytime meal. This easy dinner uses only 4 ingredients (we don't count salt, pepper or veg oil), making it a recipe you can master successfully.

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Ingredients

  • 4 (6-ounce) salmon fillets (about 1-inch thick), skin removed
  • 2 tablespoons extra-virgin olive oil, divided
  • Vegetable oil for brushing grill grate
  • Kosher salt and black pepper
  • 3 tablespoons balsamic glaze, such as Filippo Berio
  • 1 pound asparagus, trimmed
  • Crusty whole-grain seeded bread for serving

Instructions

  • Heat grill for direct cooking over high, 450ºF–550°F (232ºC–288ºC). Brush grill grate clean and close lid to heat.
  • Generously coat all sides of salmon fillets with 1 ½ tablespoons olive oil and season tops generously with salt and pepper. Toss asparagus with remaining ½ tablespoon olive oil and season with salt and pepper.
  • Brush grill grate with vegetable oil. 
  • Place salmon, top side down, and asparagus on grill grate, close lid, keeping temperature around 500ºF (260ºC). Cook salmon until ⅔ of the fillets are lighter in color, they’re becoming firm to touch, and they easily release from the grate, 4–6 minutes. Cook asparagus until charred and fork-tender, 6 minutes, turning halfway through. 
  • Transfer asparagus to a platter. Flip fillets and generously brush tops of fillets with glaze, close lid and continue to cook until a thermometer inserted in the centers registers 130ºF (54ºC) for medium-rare, 2 minutes. (Cook to 145ºF for medium to well done) Transfer fillets to platter with asparagus.
  • Serve salmon with additional balsamic glaze and some crusty bread with good olive oil for dipping.

Notes

You can use skinless or skin-on, either works great but I find skinless is easier to cook on the grill. Use skin-on if baking the salmon. 
How to Cook Balsamic Glazed Salmon in the Oven:
  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, then coat with nonstick cooking spray.
  2. Place salmon on prepared baking sheet. Brush fillets generously with the balsamic glaze and bake for 5 minutes. Brush fillets again with the glaze, then bake 5–10 more minutes until the salmon flakes easily with a fork and is cooked through. 
Storage: 
Any leftover salmon can be store in an airtight container in the fridge for up to 2 days. Reheat in the microwave or the oven for a couple of minutes until warmed through.
I don't recommend freezing the salmon as it can compromise the texture when it thaws again.
Homemade Balsamic Glaze: 
  1. Add 1 cup good quality balsamic vinegar to a small saucepan. Bring to a rapid simmer over medium heat, then reduce to medium-low and cook at a low bubble, stirring occasionally, until thickened, about 12 minutes. You’ll know it’s ready when it coats the back of a metal spoon.
  2. Remove from heat and let cool (it will continue to thicken). The glaze can be stored in an airtight container in the refrigerator for up to 3 months. If it hardens or becomes too thick, gently reheat with a spoonful of water to loosen. (Adapted from ‘Pasta Every Day’ by Meryl Feinstein.)

Nutrition

Serving: 1salmon fillet + 1/4 of the asparagusCalories: 369kcalCarbohydrates: 9gProtein: 47gFat: 14gSaturated Fat: 2gCholesterol: 101mgSodium: 104mgFiber: 2.5gSugar: 5.5g
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