We like to have salmon about once a week, and with all those healthy omega 3 fats, its such a great protein to choose. While I sometimes like a creamy sauce on my salmon (my lemon dill salmon is fantastic), I do also like sauces that are more of a sweeter glaze. This lemon balsamic glazed salmon is a great combo of sweetness and acidity and the garlic gives a great punch. I love garlic.
The sauce is also the marinade, but you only need to marinate for 30 minutes (or less if you’re short on time). The sauce turns the salmon into a dark color from the soy sauce and balsamic. I served it with sauteed green beans on the side, and some cooked black quinoa (I used Green Quinoa, which is organic) that I made in my rice cooker.
I hope you give it a try next time you make salmon! I think you’ll really like it! Hubby raved, so I think I know I’ll be making it again soon.
- 2 fillets of salmon (11.5 oz total or 330 g). I used wild sockeye salmon.
- Juice of ½ a lemon (2 Tbsp)
- 3 cloves garlic, minced
- ½ tsp ginger, minced
- ¼ cup balsamic vinegar
- 1 tsp cornstarch
- 1 Tbsp lower sodium soy sauce (or low sodium tamari for gluten-free)
- In a large plastic bag or bowl, mix together everything except the salmon. Whisk together or shake lightly if in a bag.
- Add the raw salmon fillets and allow to marinate for about 30 min.
- Preheat your oven to 375 degrees F.
- Pour the salmon and the sauce into an oven safe dish (an 8x8 or 9x13 works best)
- Bake for 20-23 minutes until salmon is fork tender and cooked through.