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Home Meal Type Dinner
5
/5
15 minutes

Balsamic Salmon Marinade (3 ingredients!)

Dairy Free Dairy-Free Gluten Free Gluten Free Nut Free Nut Free
Jump to Recipe
By: Denise Bustard21 Comments
Posted: 4/5/21 Updated: 4/6/21

This post may contain affiliate links. Please read our disclosure policy.

This simple balsamic salmon marinade has just 3 ingredients, and gets dinner on your table in no time. The salmon comes out with the best texture- so soft and tender on the inside and never over-cooked.

When it comes to salmon, I'm all about serving it up with a delicious sauce. Maple glazed salmon and teriyaki salmon glaze are two of our favorites! This balsamic salmon marinade is another great option that infuses so much flavor into the salmon, but can also be converted into a sauce to drizzle over top.

close up shot of balsamic salmon with reduction drizzled over it
Jump to... show
1 Reasons you'll ♡ this recipe
2 Recipe video
3 Ingredient notes
4 Step by step directions
5 FAQ
6 Recipe tips
7 Serve it with
8 More salmon recipes
9 Balsamic Salmon Marinade (3 ingredients!)

With just three simple ingredients, this balsamic salmon marinade is so easy to prepare! Serve it up with a batch of coconut rice and sautéed green beans for the perfect meal.

Reasons you'll ♡ this recipe

  • there are just 3 ingredients in the marinade, and it only needs to marinate for 30 minutes
  • you can turn the marinade into a sauce to drizzle over the salmon, rice and veggies!
  • starting the salmon on high heat, then reducing the temperature helps it cook through perfectly: so soft and tender on the inside and never over-cooked!

Recipe video

See exactly how to cook balsamic salmon by watching the video below! You can find more of my recipe videos on my YouTube channel.

Don't forget to pin this post to save it for later!

Ingredient notes

ingredients required to make balsamic salmon marinade
  • salmon- this cooking method works best with salmon fillets, and not thin tail sections. If you have a side of salmon, cut it into even 5 oz portions before marinating. For thin sections of salmon, see how I pan fry them in How to Cook Salmon
  • balsamic vinegar- I've used regular grocery store balsamic vinegar, but you could get fancy with flavored balsamic vinegars
  • maple syrup- balances the acidity/sharpness of the vinegar. Swap for honey or brown sugar.
  • garlic powder- brings a touch of savory to the marinade; swap for 3-4 cloves of fresh minced garlic if you have it

Step by step directions

balsamic marinade in jar

1. Shake up marinade- in a ½ pint jar or salad dressing shaker, combine the balsamic vinegar, maple syrup and garlic powder. Shake it up until completely combined.

salmon skin side up in marinade in white baking dish

2. Marinate salmon- Make sure your salmon is cut into equal-sized 5 oz fillets. Arrange in a 9 x 9 inch square baking dish. Pour the marinade evenly over the salmon, then turn the salmon so it is skin side up. Marinate for 30 minutes.

  • balsamic salmon on baking sheet

3. Preheat oven + sheet pan- Heat the oven to 500°F. Line a sturdy baking sheet with foil and place it in the oven to pre-heat as well. Once oven comes to temperature, remove the sheet pan and carefully arrange the salmon on it (skin side down).

4. Reduce heat + bake salmon- Place the sheet pan into the oven and immediately reduce the temperature to 275°F. Bake for 10 minutes, or until the salmon reaches 125°F* when checked with an instant read thermometer.

*this is medium-rare, if you prefer your salmon closer to medium doneness, cook to 145°F.

reducing balsamic marinade in blue pot

5. (optional) Reduce marinade- While salmon bakes, add the reserved marinade to a pot. Simmer for 5-10 minutes, until it reduces and thickens. Use this to drizzle over the salmon.


FAQ

Is it safe to marinate salmon overnight?

Unlike chicken, salmon should be marinated for no longer than 2 hours; at this point the acid in the marinade can start to degrade the muscle fibres in the salmon, making it mealy and unappetizing.

Can I use balsamic glaze instead of vinegar?

No, the balsamic glaze is thickened and sweetened, so you don't want to swap it for regular balsamic vinegar in the marinade. However you can use a bottled balsamic glaze to serve and skip the reducing the sauce step!

Is it safe to eat the used marinade?

Yes- for this recipe. Since we simmer the marinade, it kills any bacteria that could be lurking in there; its essentially the same as if we were to bake it with the salmon in the oven.

Why do you pre-heat the pan in the oven?

I've used Cook's Illustrate's brilliant method: pre-heat the oven to 500°F with your baking dish in the oven (note- you can't use a glass baking pan for this recipe as it runs the risk of shattering). Place the marinated salmon on the pre-heated pan and place in the oven. Immediately reduce to 275°F. This sears the outside of the fish, which helps lock moisture in. It's my favorite way to bake salmon!

close up shot of balsamic salmon with reduction drizzled over it

Recipe tips

Use a sturdy baking dish

Preheating the baking sheet helps sear the salmon, sealing the juices in. Make sure you use a good quality sheet pan, and avoid glass at all costs (as it runs the risk of shattering at high temperatures). I also prefer a baking sheet over dish as it has great air circulation between salmon fillets, helping them cook through evenly.

I love these baking sheets

Check the temperature

All ovens bake slightly differently, and salmon can vary in thickness and shape. To avoid over or undercooking your salmon, I recommend checking the internal temperature using a digital thermometer.

  • medium rare (recommended)- 125°F
  • medium- 145°F

Foil makes clean up easier

I normally make this recipe without the foil, just giving the pan a soak and scrub. If you want to make clean up easier, line your pan with foil. Due to the high temperature, parchment paper will not be safe to use for this recipe.


Serve it with

  • 7 Cauliflower Rice Recipes 
  • 7 Easy Rice Recipes
  • Broccolini
  • Autumn Apple Farro Salad 
  • Staple Kale Salad
  • Maple Cinnamon Roasted Butternut Squash
  • Parmesan Roasted Cauliflower
how long to bake salmon; spooning glaze over the cooked fillet

More salmon recipes

  • Herb Crusted Broiled Salmon
  • Sheet Pan Honey Lemon Salmon & Broccolini
  • Air Fryer Salmon Patties
  • Air Fryer Salmon

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

close up shot of balsamic salmon with reduction drizzled over it

Balsamic Salmon Marinade (3 ingredients!)

5 from 8 votes
Prep Time: 5 mins
Cook Time: 10 mins
Marinating Time: 30 mins
Total Time: 15 mins
Print Rate
This simple balsamic salmon marinade has just 3 ingredients, and gets dinner on your table in no time. The salmon comes out with the best texture- so soft and tender on the inside and never over-cooked.
4

Ingredients

  • 20 oz salmon fillets cut into 5 oz portions; see note 1
  • ¼ cup balsamic vinegar
  • ¼ cup maple syrup note 2
  • ½ teaspoon garlic powder note 3

Instructions 

  • Shake up marinade- in a ½ pint jar or salad dressing shaker, combine the balsamic vinegar, maple syrup and garlic powder. Shake it up until completely combined.
    balsamic marinade in jar
  • Marinate salmon- Make sure your salmon is cut into equal-sized 5 oz fillets. Arrange in a 9 x 9 inch square baking dish. Pour the marinade evenly over the salmon, then turn the salmon so it is skin side up. Marinate for 30 minutes.
    salmon skin side up in marinade in white baking dish
  • Preheat oven + sheet pan- Heat the oven to 500°F. Line a sturdy baking sheet with foil and place it in the oven to pre-heat as well. Once oven comes to temperature, remove the sheet pan and carefully arrange the salmon on it (skin side down).
    balsamic salmon on baking sheet
  • Reduce heat + bake salmon- Place the sheet pan into the oven and immediately reduce the temperature to 275°F. Bake for 10 minutes, or until the salmon reaches 125°F*(see note 4) when checked with an instant read thermometer.
  • Reduce marinade (optional)- While salmon bakes, add the reserved marinade to a pot. Simmer for 5-10 minutes, until it reduces and thickens. Use this to drizzle over the salmon.
    reducing balsamic marinade in blue pot

Tips:

1- if you have a thin tail portion of the salmon, I recommend pan frying instead of baking. See How to Cook Salmon
2- you can swap the maple syrup for an equal volume of honey or brown sugar; alternative sweeteners have not been tested
3- garlic powder can be swapped for 3-4 cloves fresh minced garlic
4- 125°F yields medium-rare salmon; cook to 145°F for medium-well.
Storage
Balsamic marinated salmon is best served fresh, though leftovers may be stored in the fridge for up to 48 hours.
Reheat
Reheat in a 350°F oven for 10 minutes, or in the microwave until steaming hot.
CAUTION
Do not use a glass baking dish as it risks shattering in the oven at 500°F.

Video

Nutrition Information

Serving: 1fillet, Calories: 270kcal, Carbohydrates: 16g, Protein: 28g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 77mg, Sodium: 68mg, Potassium: 757mg, Sugar: 14g, Vitamin A: 55IU, Calcium: 43mg, Iron: 1.2mg
Author: Denise Bustard
Course: Dinner
Cuisine: American

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Did You Make This?Don't forget to leave a review below, and tag us on Instagram using @SweetPeasAndSaffron or #sweetpeasandsaffron
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Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

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Recipe Rating




  1. Michael says

    Posted on 7/18/21 at Posted on 7/18/21

    5 stars
    Hey There. I used this recipe for a side of salmon. I tripled the ingredients using minced garlic and marinated for the recommended 30 minutes in a gallon sized freezer bag. Then cooked the side of salmon skin side down for 6 minutes on a gas grill. It was delicious. It came out moist and very favorable. One other change I made was before I put the salmon in the maranade I had brined it for 3 hours in a kosher salt and brown sugar solution to which I also added liquid smoke. Thank You for a great recipe!

    Reply
    • Jasmine @ Sweet Peas & Saffron says

      Posted on 7/19/21 at Posted on 7/19/21

      Hi Michael, that sounds delicious, and good idea to brine the salmon before hand. Thank you so much for taking the time to come back and leave a rating and review! We're so glad to hear that you enjoyed this recipe!

      Reply
  2. Terri says

    Posted on 4/29/21 at Posted on 4/29/21

    5 stars
    I did try this with a sugar-free maple syrup and it was good. The marinade cooked down well for glazing the salmon after it was done.

    Reply
  3. Selena says

    Posted on 4/7/21 at Posted on 4/7/21

    Hi , will this work with meat like chicken or pork chop?

    Reply
    • Denise Bustard says

      Posted on 4/19/21 at Posted on 4/19/21

      Hi Selena! Yes, I think it would work well for both. I would increase the marinating time to 2 hours up to 24 hours for both. Hope you enjoy!

      Reply
  4. Jackie says

    Posted on 7/25/20 at Posted on 7/25/20

    Will this work with regular balsamic vinegar? You mention “balsamic vinegar with soy” and I’m not sure what that means. Thank you!

    Reply
    • Denise Bustard says

      Posted on 8/15/20 at Posted on 8/15/20

      Hi Jackie! Yes, this recipe is made with regular balsamic vinegar. The part where I mentioned 'balsamic vinegar with soy' was where I was giving alternative ingredient options...so I was saying you could swap the balsamic vinegar with soy sauce. Sorry for the confusion!

      Reply
  5. Phil says

    Posted on 4/12/20 at Posted on 4/12/20

    Hi denise,
    Is it skin down for both marinate and cooking? also if I replace it with fresh garlic, would you chop it finely or crush it?
    Also obvious question but worth checking, you marinate it in the fridge not out?
    Cheers
    Phil

    Reply
    • Denise says

      Posted on 4/13/20 at Posted on 4/13/20

      Hi Phil! You can marinate in the fridge or at room temperature (since it's such a short marinating time). When cooking, place the salmon skin side down as it may stick to the pan. I will add these details to the recipe card, thanks for asking! Hope you enjoy 🙂

      Reply
  6. Kimberly says

    Posted on 11/16/19 at Posted on 11/16/19

    I've added ginger to the soy sauce version. I have also done this to Mahi Mahi

    Reply
    • Denise says

      Posted on 11/18/19 at Posted on 11/18/19

      Hi Kimberly! Could you clarify what you mean by the 'soy sauce version'? Do you mean the maple glazed salmon? Thanks so much!

      Reply
  7. Mark says

    Posted on 11/15/19 at Posted on 11/15/19

    Going to I try this tonight...can you marinate it longer?

    Reply
    • Denise says

      Posted on 11/18/19 at Posted on 11/18/19

      Hi Mark! Typically fish is not recommended to have a long marinating time as it is so delicate. Since this one is heavy on the acid (balsamic vinegar) I do worry that the texture of the salmon might deteriorate if you marinate longer than 2 hours. But if you give it a try, would you let me know how it goes for you?

      Reply
  8. Nikki says

    Posted on 11/4/19 at Posted on 11/4/19

    This is the only way i will bake salmon anymore!

    Reply
    • Denise says

      Posted on 11/4/19 at Posted on 11/4/19

      Hi Nikki! Yay, I'm so happy to hear you enjoyed the recipe! Thanks for taking the time to come back and let me know.

      Reply
  9. Megan says

    Posted on 8/29/19 at Posted on 8/29/19

    This was a very nice simple marinade. We enjoyed! 🙂

    Reply
    • Denise says

      Posted on 9/3/19 at Posted on 9/3/19

      Hi Megan! I'm so happy you enjoyed! Thanks for taking the time to leave a review <3

      Reply
  10. Denise says

    Posted on 7/22/19 at Posted on 7/22/19

    Hi Bonnie, I retested this recipe exactly as written last week, and we loved it...my 5 year old had seconds. Unless you have some constructive feedback about what happened for you with this recipe, I'm going to have to chock your experience up to user error and delete your comment. Thanks.

    Reply
  11. Denise says

    Posted on 7/15/19 at Posted on 7/15/19

    Hi Bonnie, I'm sorry to hear this, but a little surprised. I would love to troubleshoot as this is a personal favorite. Can you tell me what the issue was? How long did you marinate? Why was it inedible? Thanks.

    Reply
  12. Marilyn says

    Posted on 4/11/19 at Posted on 4/11/19

    5 stars
    Definitely make this again
    Marilyn

    Reply
    • Denise says

      Posted on 10/16/19 at Posted on 10/16/19

      I'm so happy to hear this, Marilyn! Thank you so much for your review 🙂

      Reply

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Hi, I'm Denise

Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too! Read more ...

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