Sheet Pan Balsamic Salmon and Vegetables
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Sheet Pan Balsamic Vinegar Salmon and Vegetables — An EASY recipe that has so much flavor from the balsamic glaze!! IMPRESS your family and friends with this restaurant-quality tasting baked salmon!!
Sheet Pan Balsamic 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 position them directly next to the salmon.
I love how quick, easy, and healthy this balsamic vinegar salmon recipe is! It’s even easier if you use store-bought balsamic glaze, but I shared how to make it yourself so you don’t have to run to the store unnecessarily.
Ingredients in Balsamic Vinegar Salmon
For this baked balsamic glazed salmon with vegetables, you’ll need:
- Balsamic vinegar
- Granulated sugar
- Skin-on salmon filet(s)
- Baby portobello mushrooms
- Olive oil
If desired, you can use store-bought balsamic glaze rather than making your own.
How to Make Baked Balsamic Salmon
To make this baked salmon infused with tangy balsamic glaze, you have the option of making a homemade balsamic glaze, which is sometimes called a balsamic reduction or balsamic sauce. Or, you can use store-bought.
Homemade is as easy as boiling together balsamic vinegar and granulated sugar for about 15 to 20 minutes, or until the volume has reduced by about 80% and the sauce is thick and syrupy.
If you’re using store bought balsamic glaze, Trader Joe’s is one I tend to keep on hand for times like this, but there are many other brands out there these days if you don’t have a Trader Joe’s in your area.
After you’ve made your glaze (or opening up your bottle), line a baking sheet with aluminum foil. This saves immensely on cleanup time and I highly recommend using foil.
Place the salmon filets skin-side down, then nestle the broccoli florets and baby portobellos around them. Liberally drizzle with olive oil, top with balsamic glaze, and sprinkle with salt and pepper before baking it. So easy.
How to Tell When Baked Salmon Is Done
Bake for 8 to 12 minutes or until salmon looks almost done, but not quite. Nothing worse than overcooked fish and it will continue to carryover-cook even after you pull it out of the oven as it rests momentarily on the sheet pan before serving.
Doneness may be hard to distinguish for a beginning cook, and the dark color of the balsamic glaze compounds the issue because you can’t clearly see the color of the fish, but the salmon will be light pink and opaque when done.
It will flake easily with a fork when it’s done.
Because all pieces of salmon vary in their thickness, cooking times will vary. Thick pieces will require a bit more time, thin and long pieces will need less. If in doubt, I recommend pulling it when you first think it’s done and flaking it with a fork and if it’s still a little underdone, you can always return it to the oven. You can’t undo things if you accidentally overcook it.
How Long to Bake Salmon Filets
Generally 8 to 12 minutes at 375F for individual filets is what I like best, or 10 to 15 minutes for a 1 1/2 to 2 pound whole salmon. I recommend using the convection setting on your oven, if you have it.
Of course, cook the salmon until it is done to your liking, based on the exact size of your filet(s).
What Kind of Salmon Should I Use?
I used three fairly thin filets that were about a half pound each, but you can use one large filet.
Can I Use Other Veggies?
Of course! I used broccoli and baby portobello mushrooms because I love, I had them on hand, and they and they are great for absorbing the balsamic glaze.
However feel free to use cauliflower, bell peppers, sugar snap peas, red onion wedges, or carrots.
I don’t recommend potatoes because they will take much longer to cook than the salmon will and you’d have to precook them first and then time the salmon, add it, and hope it all finishes at the same time. Not impossible but there’s more guesswork involved.
Tips for Making Balsamic Vinegar Salmon
I highly recommend lining your baking sheet with foil, as it makes cleanup a breeze. Parchment paper will soak up some of the glaze and become soggy, but even that’s better than not lining your pan at all.
Add just 1/2 cup sugar to the homemade balsamic glaze to begin with, then work your way up to 1 full cup as desired. Everyone’s tastes are different, so add more or less sugar as desired.
This is a flexible recipe, so you can mix and match the veggies as you see fit. Baked balsamic salmon is a great way to use up any vegetables that are about to go bad!
- 500 millilters balsamic vinegar
- 1 cup granulated sugar, divided
- 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
- 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.
- 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.
*Balsamic glaze: Instead of making your own, you may also use 1/2 cup store bought balsamic glaze, or as desired.
Storage: Recipe is best fresh but will keep airtight in the fridge for up to 4 days.
The nutrition information is taking into account all of the balsamic glaze and you won't need anywhere near all of it for the recipe, you'll likely have about two-thirds of it left over, but it is skewing the data very artificially high.
Amount Per Serving: Calories: 2553Total Fat: 32gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 107mgSodium: 1166mgCarbohydrates: 424gFiber: 7gSugar: 372gProtein: 55g
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