Baked Salmon

With a Honey Dijon Balsamic Reduction

You know you should be eating more wild caught salmon, and yet you're getting tired of cooking it the same old way.  No worries since this flavorful baked salmon recipe will chase away the boredom.

salmon filet

If you like a balsamic reduction, you will love it combined with the honey and dijon.  My kids ate and loved this fish, even though the balsamic vinegar puts off a less than appetizing smell while reducing. 

Prep Time: 15 minutes

Cook Time: 15 minutes

Serves 4


  • 1.5-2 pounds fresh salmon
  • 3 cloves of garlic, minced
  • 2 tablespoons of white wine (can sub water or chicken broth)
  • 2 tablespoons of honey
  • 1/3 cup balsamic vinegar
  • 5 teaspoons Dijon mustard
  • 1/2 tsp. dried oregano
  • 1 tablespoon butter
  • salt and pepper
  • parchment paper


Preheat the oven to 400 degrees F. 

Line a baking sheet with a piece of parchment paper.

In a small saucepan, melt the butter and swirl it around.  When it's melted, add the minced garlic and cook for a couple of minutes.  Add in the honey, balsamic vinegar, wine, dijon, and a little sea salt and pepper.  Whisk it together well, then let it cook over medium heat, uncovered, for several minutes until it reduces by a quarter in volume and gets thicker.

Put salmon filet(s) on the parchment paper lined baking sheet, skin side down.  Season lightly with sea salt and pepper.  Spoon approximately half of the glaze evenly over the salmon and sprinkle with the oregano.

Place in the oven for 13-15 minutes.  Brush the salmon with remaining glaze. 

Use a spatula to serve, and the skin will stay on the parchment paper as you transfer it to a plate.  I served mine over white rice and let some of the glaze drizzle down onto my rice.  Very good!

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