Soy Balsamic Glazed Salmon

I have always loved a salmon salad. I can remember specific salmon salad meals I’ve eaten, more so than other fancier ones. Lately, we’ve been trying to eat more fish in our household, so a few weeks ago I made some soy balsamic glazed salmon and it turned out incredibly! But of course, me being me…I didn’t actually write down what I did to make it.

Salmon marinating in soy balsamic mixture

So a couple weeks later, take two! I wrote down the recipe as I went and here it is. I hope you enjoy as much as we did!

To make the marinade, begin with a small bowl or liquid measuring cup. Whisk together three tablespoons of balsamic vinegar, two and a half tablespoons of soy sauce, a half tablespoon of lime juice, three cloves of minced garlic, a half tablespoon of mustard, and a tablespoon of maple syrup.

In a medium bowl, add two to three portions of salmon. Pour balsamic mixture over salmon. Flip each portion so that it’s fully covered in the marinade. Cover bowl and place in the refrigerator for one to four hours.

Twenty minutes before mealtime, preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Remove salmon from fridge and lay each portion out on the baking sheet. Place in the preheated oven for 12-15 minutes, until the salmon reaches an internal temperature of 145 degrees.

Turning marinade into sauce

I like to use the leftover marinade to make a sauce. Heat a small frying pan on the stove and add marinade. Bring to medium high heat, until the liquid starts to gently bubble. Reduce to low heat, stirring occasionally as the sauce thickens. Remove from heat after about five to eight minutes, depending on how thick you want the sauce. The sauce should lightly stick to the spatula or spoon.

At this point you can pour the sauce directly over the baked salmon. Or whisk in about a tablespoon of olive oil to create a salad dressing.

This salmon can be eaten on a salad, with rice and veggies, or along side whatever you’d like! I ate it along with a salad and some of my potato wedges.

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Soy Balsamic Glazed Salmon

Gluten Free/Dairy Free/Refined Sugar Free

Makes Approx. 2-3 servings

Ingredients:

• 3 tbsp balsamic vinegar

• 2.5 tbsp GF Tamari

• 0.5 tbsp lime juice

• 3 cloves garlic, minced

• 0.5 tbsp yellow mustard

• 1 tbsp maple syrup

• 2-3 portion size fillets of salmon

• Optional: 1 tbsp olive oil

Directions:

1. To make the marinade, whisk together balsamic vinegar, GF Tamari, lime juice, garlic, mustard, and maple syrup in a small bowl or liquid measuring cup.

2. In a medium bowl, add salmon fillets. Pour balsamic mixture over salmon.

3. Flip each portion so that it’s fully covered in the marinade.

4. Cover bowl and place in the refrigerator for one to four hours.

5. Twenty minutes before mealtime, preheat the oven to 375 degrees.

6. Line a baking sheet with parchment paper. Remove salmon from fridge and lay each portion out on the baking sheet.

7. Place in the preheated oven for 12-15 minutes, until the salmon reaches an internal temperature of 145 degrees.

8. To make sauce: heat a small frying pan on the stove and add marinade.

9. Bring to medium high heat, until the liquid starts to gently bubble.

10. Reduce to low heat, stirring occasionally as the sauce thickens. Remove from heat after about five to eight minutes, depending on how thick you want the sauce. The sauce should lightly stick to the spatula or spoon.

11. Pour over salmon OR whisk olive oil into sauce to create salad dressing.

12. Enjoy salmon with whatever sides you choose!