🐟 My Sheet Pan Balsamic Salmon Glazed and Vegetables is a quick and easy, 30-minute weeknight dinner that is packed with SO much sweet, tangy flavor thanks to my two-ingredient balsamic glaze! It’s my go-to dish when I want to impress my family and friends with restaurant-quality tasting fish.
Sheet Pan Balsamic Glazed Salmon and Vegetables
The baked balsamic salmon is flaky and moist, the broccoli remains perfectly crisp-tender, and the mushrooms are super juicy from the balsamic glaze that they absorb.
Both broccoli florets and baby portobello mushrooms are perfect little sponges that absorb the runoff balsamic glaze that falls from the salmon, which is why I strategically used them and positioned them directly next to the salmon.
I love how quick, easy, and healthy this balsamic vinegar salmon recipe is, and know you will, too!
Love salmon?
Try my sheet pan honey lemon salmon, sheet pan Asian salmon and broccoli, and sheet pan lemon Dijon baked salmon and potatoes, too! They’re all just as easy and perfect for gatherings, weeknights, or Lent.
Ingredients You’ll Need
For this baked balsamic salmon recipe, you’ll need:
- Balsamic glaze: Balsamic vinegar and granulated sugar create a homemade balsamic glaze. If desired, you can use store-bought balsamic vinegar glaze rather than making your own. I love Trader Joe’s balsamic glaze, but any brand will work
- Fresh salmon filet(s): I used three fairly thin, skin-on filets that were about a half pound each, but you can use one large filet
- Veggies: Broccoli and baby portobello mushrooms. Feel free to use cauliflower, bell peppers, sugar snap peas, red onion wedges, green beans, or carrots. I don’t recommend potatoes because they will take much longer to cook
- Olive oil
- Salt/pepper
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Baked Balsamic Glazed Salmon
- Make the homemade glaze: Boil the vinegar and sugar until the mixture is thick and syrupy. (Skip this step if using store-bought balsamic glaze!)
- Arrange ingredients: Line a baking sheet with aluminum foil, and place the salmon filets skin side down on top. Nestle the veggies around the fish.
- Season: Liberally drizzle olive oil over the salmon and veggies. Then, top them with the balsamic glaze, and season with salt and pepper to taste.
- Cook: Bake until the salmon reaches an internal temperature of 145°F and flakes easily with a fork. The baking time will vary based on your oven and the size of your filets. Generally, 8 to 12 minutes for individual filets is what I like best, or 10 to 15 minutes for a 1 1/2 to 2-pound whole salmon. Keep an eye on the oven, and pull smaller filets early if needed.
- Serve: Drizzle the salmon with additional glaze, and enjoy warm!
What to Serve with Baked Balsamic Salmon
Sheet Pan Balsamic Glazed Salmon and Vegetables
Equipment
- 1 Large Kettle
Ingredients
Balsamic Glaze*
- 500 millilters balsamic vinegar
- 1 cup granulated sugar, divided
Salmon
- 1.50 pounds skin-on salmon filets, I used 3 smaller but 1 large is fine
- 3 cups broccoli florets
- 10 baby portobello mushrooms, kept whole
- 3 tablespoons olive oil
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
Instructions
Balsamic glaze:
- To a high-sided medium/large kettle (use one bigger than you think you need), add the 500 ml vinegar, 1/2 cup sugar, and heat over medium to medium-high until mixture boils and can sustain a fast rolling boil.
- Boil for about 15 to 20 minutes, or until reduced by about 80% and has thickened and is syrupy; stir intermittently and keep an eye on it so it doesn't bubble over.
- When the sauce looks like it's about halfway done, taste the sauce, and if it's too vinegary and bitter for you, add part of or all of the remaining sugar. I personally use almost 1 cup. Sauce will thicken up more as it cools. Alternatively, you can use store bought balsamic glaze.
Salmon:
- While making the glaze, preheat oven to 375F (use convection if you have it), line a baking sheet with aluminum foil for easier cleanup (highly recommended), and spray with cooking spray.
- Place the salmon skin-side down on the baking sheet, and nestle the broccoli and portobellos directly around it, evenly spaced, and evenly drizzle with olive oil; set aside until the balsamic glaze is ready.
- Evenly drizzle the salmon with about 1/4 cup balsamic glaze using a small spoon, and drizzle the vegetables with an additional 1/4 cup, or to taste.
- Evenly sprinkle with salt and pepper, to taste.
- Bake for about 8 to to 12 minutes if using 3 to 4 individual salmon filets, or about 12 to 15 minutes if using 1 large salmon filet, or until the salmon is done to your liking, noting it will continue to carryover-cook a bit after you pull it out of the oven; don't overcook is my recommendation.
- If desired, after cooking, evenly drizzle with additional glaze, to taste, and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
More Easy Salmon Recipes:
Sheet Pan Asian Salmon and Broccoli – An EASY recipe that only uses 7 ingredients, is ready in 20 minutes, and tastes way BETTER than salmon you’d get in a fancy restaurant! IMPRESS your family and friends with this FOOLPROOF recipe!
Salmon Niçoise Salad with Basil Vinaigrette – An ELEGANT French-inspired salad with juicy salmon, tender potatoes, soft-boiled eggs, crispy haricots verts, and more – all drizzled with a super FLAVORFUL fresh basil vinaigrette! This BEAUTIFUL salad has something for everyone!
Honey Lemon Salmon— This baked honey lemon salmon is ready in under 30 minutes! It’s impossible to wind up with dry salmon when making this recipe, it’s just that good!
Sheet Pan Chili Dijon Salmon – A 5-ingredient salmon recipe that tastes 5-STARS and is ready in 25 minutes! Loaded with layers of incredible flavor from two types of chili sauce, Dijon mustard, and honey! You’ll LOVE this salmon recipe!
Lemon Pepper Salmon – Juicy baked salmon at home in 20 minutes that’s so EASY and tastes BETTER than from a fancy restaurant! The lemons, lemon pepper, and Dijon add so much rich FLAVOR to this FOOLPROOF sheet pan salmon!
Chile Lime Salmon with Mango Avocado Salsa – Tender and INCREDIBLE salmon with mango salsa that’s bursting with Mexican FLAVORS to complement the fish! So EASY and ready in 15 minutes!
I followed the directions on making the glaze, but it carmelized and definitely burned before even 15 minutes. I’ll try again, because I have hope in this recipe, but the glaze should definitely not be boiling for 15 to 20 minutes.
I suggest turning the flame/heat down on your stove, use a heavy bottomed pot, or reduce the amount of time it boils. Or a combo of all 3.
500 ml of liquid is 1/2 liter, that’s a significant volume to reduce through evaporation and mine doesn’t reduce any quicker than 15 minutes. I’m cooking on a gas Wolf range which is very powerful but everyone’s situation is different. So I’d go back to one, two, or 3 of the items I listed above.
Or… just buy it https://amzn.to/3NsAtRO or Trader Joe’s own is excellent!
great
great
It’s the way to cook Salmon
Great recipe and tasty
Great recipe and tasty