This simple balsamic salmon marinade has just 3 ingredients, and gets dinner on your table in no time. Plus my new favorite method for perfect baked salmon!
We try to eat salmon once a week, and it’s one of my favorite things to cook because you can thaw it out quickly, and it cooks through so fast as well!
Not only that but it’s one of the few proteins my kids will gobble down without complaining.
Today I’m sharing my new favorite baked salmon recipe along with a delicious balsamic salmon marinade! Not only is it delicious baked up as is, but if you turn the leftover marinade into a glaze, you have a delicious tangy sauce to drizzle over your salmon, rice and veggies.
Don’t forget to pin this post to save it for later!
Reasons to love this balsamic salmon marinade
- there are just 3 ingredients
- it only needs to marinate for 30 minutes
- you can turn the marinade into a sauce to drizzle over the salmon, rice and veggies!
How to make balsamic marinade for salmon
Like my favorite maple glazed salmon, this balsamic marinade for salmon has just 3 ingredients:
- maple syrup (may be swapped for honey or brown sugar)
- balsamic vinegar
- garlic powder
Shake these three ingredients together and get your salmon in the marinade while you prepare side dishes for your dinner.
Can I swap an ingredient in this balsamic marinade for salmon? Yes, you can swap:
- maple syrup with honey or brown sugar
- balsamic vinegar with soy
- you can omit the garlic powder or replace with 3-4 fresh minced garlic cloves
How long to bake salmon for? This is going to depend on your oven temperature and this size of your salmon fillets. For this recipe, 10 minutes was perfect for my 5-6 oz fillets.
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 new favorite way to bake salmon!
Why do you boil the salmon marinade recipe? While the fish cooks, transfer the marinade to a pot and simmer until it is thick and coats a spoon. Then you have yourself a tasty (and really tangy) balsamic reduction you can spoon over your salmon, veggies and rice.
What goes well with this balsamic baked salmon recipe? I have tons of ideas for you!
- one of these 7 Cauliflower Rice Recipes or 7 Easy Rice Recipes
- how about some Brown Butter Broccolini?
- an Autumn Apple Farro Salad or our Staple Kale Salad
- Maple Cinnamon Roasted Butternut Squash or this Parmesan Roasted Cauliflower
Tips & equipment for this balsamic baked salmon recipe
- I marinated my salmon in this 8 inch square baking dish
, and baked it on this 9 x 13 inch baking pan - Looking for more salmon recipes? Try this Herb Crusted Broiled Salmon, this 3 Ingredient Maple Glazed Salmon and this Sheet Pan Honey Lemon Salmon
- Psst! You may be interested in How To Cook Salmon, a post where I share tips to avoid dry, overcooked salmon!
, and baked it on this 
Balsamic Salmon Marinade
Ingredients
- 20 oz salmon fillets (4 equal portions)
- 1/4 cup balsamic vinegar
- 1/4 cup maple syrup
- 1/2 teaspoon garlic powder
Instructions
- Place salmon in a 9x9 inch baking dish.
- Shake together the balsamic vinegar, maple syrup and garlic powder. Pour over the salmon and turn to coat. Marinate for 30 minutes at room temperature or in the fridge.
- While salmon is marinating, place a heavy metal baking dish or pan in the oven and heat to 500°F. See *
- Carefully remove the pan from the oven. Shake excess marinade from salmon and place skin side down on the baking sheet.
- Put salmon in the oven and immediately reduce the temperature to 275°F. Cook for 10 minutes, or until it flakes with a fork.
To make balsamic maple glaze
- While salmon bakes, transfer the leftover marinade to a small pot. Simmer for 10 minutes, or until thickened enough to coat a spoon.
- Drizzle sauce over salmon, rice or veggies.
Jackie
Will this work with regular balsamic vinegar? You mention “balsamic vinegar with soy” and I’m not sure what that means. Thank you!
Phil
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
Denise
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 🙂
Kimberly
I’ve added ginger to the soy sauce version. I have also done this to Mahi Mahi
Denise
Hi Kimberly! Could you clarify what you mean by the ‘soy sauce version’? Do you mean the maple glazed salmon? Thanks so much!
Mark
Going to I try this tonight…can you marinate it longer?
Denise
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?
Nikki
This is the only way i will bake salmon anymore!
Denise
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.
Megan
This was a very nice simple marinade. We enjoyed! 🙂
Denise
Hi Megan! I’m so happy you enjoyed! Thanks for taking the time to leave a review <3
Denise
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.
Denise
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.
Marilyn
Definitely make this again
Marilyn
Denise
I’m so happy to hear this, Marilyn! Thank you so much for your review 🙂