Salmon with Strawberry Balsamic Vinaigrette

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10 minutes
20 minutes
Salmon with Strawberry Balsamic Vinaigrette

Succulent baked salmon cooked and topped with flavorful strawberry balsamic glaze and served on a crisp salad.


  • 8 oz salmon fillet (with skin on the bottom)
  • Salt
  • Fresh cracked black pepper
  • Little bit of oil for baking
  • Glaze:
  • ⅓ cup balsamic vinegar
  • 4 tsp brown sugar
  • 3 large strawberries
  • ½ shallot
  • Salad:
  • Spring mix
  • 2 large strawberries, sliced
  • ½ shallot thinly sliced
  • 2 Tbsp feta cheese crumbles


  1. Preheat the oven to 425. Cover a rimmed baking sheet with aluminum foil and grease it.

  2. Rub the salmon skin with some oil and place it skin down on the prepared baking sheet. Season it with some salt and a bit of pepper.

  3. Start making glaze as you are preheating the oven. Heat up a sauce pot over medium heat.

  4. Add balsamic vinegar to the sauce pot and stir in brown sugar.

  5. Slice strawberries and shallots and add them to the balsamic vinegar.

  6. Simmer, stirring often, until it's cooked down to half the amount. Take off heat.

  7. Brush salmon with balsamic glaze on the top and sides.

  8. Bake salmon for 13-16 minutes, depending on the thickness of your salmon fillet.

  9. Take salmon out and brush it generously with more balsamic glaze.

  10. Arrange spring mix, sliced strawberries, thinly sliced shallots, and feta cheese crumbles on a dish.

  11. Place salmon on top of the salad and drizzle a little bit of balsamic glaze on the salad.


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