This simple pickled balsamic salmon contains just 3 ingredients and brings your dinner right to your table. Salmon has the top texture – it's very smooth and soft on the inside and never overcooked.
In the case of salmon, I'm about to serve it with a delicious sauce. Maple coated salmon and Teriyaki salmon glaze two of our favorites! This pickled balsamic salmon is another great option that adds great flavor to the salmon. But it can also be made into a sauce that is sprinkled over it.
With just three simple ingredients, this pickled balsamic salmon is super simple to prepare! Serve with a party Coconut rice and sauteed green beans for a great meal.
Reasons you might arrive across this recipe
- The marinade contains only 3 ingredients and only needs to be marinated for 30 minutes
- You can turn the brine into a sauce to pour over salmon, rice, and vegetables!
- If you commence the salmon on high heat and then lower the temperature, it can cook perfectly: it is very soft and soft on the inside and never overcooked!
Content notes
- Salmon- This cooking method works top for salmon fillets, not lean tail portions. If you have a side of salmon, cut it into 5-ounce servings before marinating. For lean pieces of salmon, check how I fry them. How to cook salmon
- Balsamic vinegar- I used regular food balsamic vinegar, but you might like it with flavored balsamic vinegar
- Maple syrup It balances out the acidity / sharpness of the vinegar. Replace with honey or brown sugar.
- Garlic powder brings an appetizing touch to the marinade; Replace these with 3-4 cloves of freshly chopped garlic if available
Step by step instructions
1. Shake the marinade in half a liter glass or Salad dressing shaker, Balsamic vinegar, maple syrup and garlic powder. Shake it until it is completely combined.
2. Marine salmon Make sure your salmon is cut into equally sized 5-ounce fillets. Transfer to a 9 by 9 inch square baking dish. Pour the marinade over an equal amount of salmon, then turn the salmon over. Marinate for 30 minutes.
3. Preheat the oven + sheet pan Preheat oven to 500 ° F. Cover a sturdy baking sheet with foil and place it in the oven to preheat. When the oven is at temperature, remove the pan and carefully place the salmon on it (leather side down).
4. Reduce heat + cook salmon- Place the sheet pan in the oven and immediately lower the temperature to 275 ° F. Bake for 10 minutes, or until the salmon reaches 125 ° F * if checked with the instant reading thermometer.
* This medium seldom, if you prefer your salmon near medium, cook at 145 ° F.
5. (optional) reduce marinade- While the salmon is cooking, place the separated marinade in a pan. Cook for 5-10 minutes until it is reduced and thickened. Use this to rub the salmon over it.
FAQ
Unlike chicken, salmon shouldn't be marinated for more than 2 hours. At this point, the acid in the cucumber can begin to break down the muscle fibers of the salmon, making it meaty and appetizing.
No, the balsamic glaze is thickened and sweetened so you don't want to replace it with regular balsamic vinegar in brine. However, you can use a bottled balsamic glaze to skip the sauce reduction step!
Yes – for this recipe. As we cook the marinade, it kills any bacteria lurking there. Like we're baking it in the oven with salmon.
I use Cook's Illustrate's brilliant method: Preheat the oven to 500 ° F with your casserole dish (you cannot use a glass pan for this recipe as there is a risk of breakage). Put the marinated salmon in the preheated pan and put in the oven. Immediately reduce to 275 ° F. This wraps around the outside of the fish and binds moisture. This is my favorite way to cook salmon!
Recipe tips
Use sturdy harness
Preheating the baking sheet will help fry salmon and turn off juices. Be sure to use a good quality sheet pan and avoid glass at all costs (as high temperatures can shatter). I also prefer a baking sheet over the plate as it has good air circulation between the salmon fillets as it helps them cook evenly.
I love those Baking trays
Check the temperature
All ovens are cooked slightly differently, and salmon can vary in thickness and shape. To avoid overcooking or undercooking your salmon, the core temperature should be Digital thermometer.
- medium cooked (recommended) – 125 ° F.
- Middle 145 ° F.
Foil makes cleaning easier
I usually make this recipe without the foil, I just wet the pan and brush it. If you want to make cleaning easier, line your pan with foil. Due to the high temperature, it is unsafe to use parchment paper for this recipe.
Serve with
More salmon recipes
☆ Did you make this recipe? I would love to hear how it turned out! Leave me a rating and star rating in the comments below. Your comments are very helpful!
Pickled balsamic salmon (3 ingredients!)
Calorie: 270kcal
Portion: 4th
This simple pickled balsamic salmon contains just 3 ingredients and brings your dinner right to your table. Salmon has the top texture – it's very smooth and soft on the inside and never overcooked.
You can replace maple syrup with equal amounts of honey or brown sugar. alternative sweeteners not tested
3- Garlic powder can be replaced with 3-4 freshly chopped garlic cloves
4-125 ° F makes medium-scarce salmon; bake at 145 ° F for medium well.
warehouse
Balsamic-marinated salmon is top served fresh, but leftovers can be kept in the refrigerator for up to 48 hours.
Warm up
Heat in a 350 ° F oven or microwave for 10 minutes until everything has evaporated.
ATTENTION
Do not use glass cookware at 500 ° F as there is a risk of it breaking in the oven.
Offer: onefilet | Calorie: 270kcal | Carbohydrates: 16G | Protein: 28G | Fat: 8thG | Saturated fatty acids: oneG | Cholesterol: 77mg | Sodium: 68mg | Potassium: 757mg | Sweets: 14thG | Vitamin A: 55IU | Calcium: 43mg | Iron: 1.2mg
