Salmon with Strawberry Balsamic Reduction

This recipe is perfect for a light, summery meal: salmon with strawberry balsamic reduction. Tangy, sticky and sweet, it's a total flavor bomb and easy to prep. 

Salmon is one thing I can always guarantee the kids will eat without complaint. From our favorite Balsamic Salmon Marinade to Teriyaki Salmon Glaze, I love how versatile salmon is. Perfect for strawberry season, this strawberry balsamic sauce is easy to prepare and absolutely delicious spooned over salmon.

This salmon recipe is a total flavor explosion: tangy balsamic vinegar + sweet summer strawberries go so incredibly well with salmon!

Serve it with unbelievably crispy potatoes, fluffy parmesan mashed cauliflower and our staple kale salad for the perfect summery meal.

Recipe video

Wondering how this recipe comes together? Watch this 1-minute video to see how easy it is to prep! You can find more recipe videos on my YouTube channel.

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Ingredients you'll need

For the salmon:

• salmon- either cut into 5- 6 oz fillets, or a whole side of salmon
• salt and pepper
• olive oil

To make the glaze:

• strawberries - I recommend fresh strawberries, though frozen should also work
• balsamic vinegar - I've used a grocery store brand but you could take it up a notch with a fancier type (here are some great suggestions)
• garlic - to add a subtle savory flavor dimension to the sauce
• maple syrup - to balance the tangy balsamic and enhance the strawberry flavors

Making the strawberry balsamic reduction

This recipe was adapted from our 2-ingredient balsamic reduction. The addition of strawberries adds a sweet and fruity twist that is so delicious.

1. We start by combining balsamic vinegar, garlic and maple syrup. Simmer for around 5 minutes.
2. After 5 minutes, the sauce should be thickened and reduced by about half.
3. Next, add in the strawberries.
4. Cook for 5 minutes, until softened.
5. Mash strawberries against the side of the pot using your spoon. Continue to simmer until the sauce has thickened to your liking (2-3 min).
6. Enjoy this reduction immediately or refrigerate in an airtight container for later.

Cooking the salmon

Depending on the thickness of your salmon, you might want to pick different cooking methods. For thin tail portions of the salmon pictured, I've broiled it.

For thicker portions from the mid section of the salmon, I recommend slicing into 5-6 oz portions and baking or grilling. For detailed information and step by step photos, see how to cook salmon

To broil the salmon

1. Brush a thin side of salmon with olive oil.
2. Season generously with salt & pepper.
3. Broil for 5-10 minutes, until salmon reaches an internal temperature of 125°F.
4. (not pictured) Rest for 5-10 minutes. Carryover cooking should get your salmon to a temperature of 145°F.

Here's my favorite digital thermometer.

More salmon recipes

• Lemon Pepper Sheet Pan Salmon
• Low Carb Wasabi Salmon Bowls
• Herb Crusted Broiled Salmon
• Thai Salmon Patties
• 3 Ingredient Maple Glazed Salmon

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

Grilled Salmon with Strawberry Balsamic Reduction

5 from 3 votes

Prep Time: 5 minutes mins

Cook Time: 30 minutes mins

Total Time: 35 minutes mins

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This recipe is perfect for a light, summery meal: salmon with strawberry balsamic reduction. Tangy, sticky and sweet, it's a total flavor bomb and easy to prep. 

4

Ingredients

grilled salmon

• ▢ 1 lb side of salmon (or four 5-6 oz fillets)
• ▢ 1 tablespoon olive oil
• ▢ salt & pepper

strawberry balsamic reduction

• ▢ ½ cup balsamic vinegar
• ▢ 1 tablespoons maple syrup
• ▢ 1 clove garlic (minced)
• ▢ 2 cups fresh strawberries (stems removed and sliced)

Instructions 

Strawberry Balsamic Reduction

• Start cooking the strawberry balsamic reduction first, as it will take longer than the salmon to cook.
• Place balsamic vinegar, maple syrup and garlic in a 4 quart pot. Simmer for 5 minutes, until sauce is thickened and volume is roughly reduced in half.
• Add the strawberries, and simmer for another 5 minutes, until softened.
• Using a wooden spoon, mash the strawberries against the side of the pot until they are broken and juices are released into the sauce.
• Set aside to cool. See note *

Salmon

• For thin (1 inch) sides of salmon, heat oven broiler. (see note **)
• Place salmon on a sheet pan and brush on all sides with olive oil. Sprinkle with salt and pepper.
• Broil for 5-10 minutes, until salmon reaches an internal temperature of 125°F.
• Remove from oven and allow to cool on the sheet pan for 5 minutes.

To serve

• Serve salmon with a generous drizzle of strawberry balsamic sauce.

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Tips:

* strawberry balsamic sauce may be made up to 1 week ahead and stored in the fridge.

** if you have thicker portions of salmon, I recommend slicing into 5-6 oz portions and cooking according to the directions in this post

Storage

Salmon is best served fresh, however can be stored in the fridge for up to 48 hours separately from the strawberry balsamic sauce.

Video

Nutrition Information

Serving: 4oz salmon + ¼ of sauce, Calories: 258kcal, Carbohydrates: 15g, Protein: 23g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 62mg, Sodium: 59mg, Potassium: 713mg, Fiber: 1g, Sugar: 11g, Vitamin A: 45IU, Vitamin C: 43mg, Calcium: 39mg, Iron: 1mg

Author: Denise Bustard

Course: Dinner

Cuisine: American

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