One Pan Balsamic Salmon Recipes

ONE-PAN SALMON WITH ASPARAGUS, MUSHROOMS, AND BALSAMIC BROWN BUTTER SAUCE

Steps:

• Preheat oven to 400 degrees.
• On a large sheet pan, toss asparagus and mushrooms in 1 tbsp olive oil, and salt and pepper to taste. Arrange in a single layer.
• Place salmon fillets skin-side down on top of vegetables. Brush with remaining olive oil and sprinkle with salt and pepper.
• Bake for 15 minutes.
• About 5 minutes before baking is finished, melt butter in a tiny saucepan over medium or medium-high heat. It will foam up - stir it constantly for a couple minutes until the foam subsides and the butter starts to take on a rich brown color.
• When the butter is brown (careful not to burn it!) remove it from the heat and stir in the soy sauce and vinegar.
• Remove the pan from the oven, and peel off salmon skin. Drizzle sauce over everything on the sheet pan.
• Enjoy. Drink the sauce when you're done.

BALSAMIC-GLAZED SALMON

Steps:

• For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.
• For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.
• For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.
• Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.

BALSAMIC-GLAZED SALMON FILLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
• Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
• Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
• Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

SEARED SALMON WITH BALSAMIC GLAZE

Steps:

• Stir together vinegar, water, lemon juice, and brown sugar.
• Pat salmon dry and season with salt and pepper.
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Increase heat to high and sear salmon, skin sides up, until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more.
• Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes.
• Spoon glaze over salmon.

ONE-PAN BALSAMIC SALMON

Steps:

• Place oil, vinegar and onion in large skillet, sauteeing until onion is transparent.
• Push the onions to the sides of the skillet, and place the salmon filets in- skin side down.
• Spoon the onion sauce over the filets and cook over medium-low heat, covered, about 10 minutes.
• In a small bowl, mix the cracker crumbs and Parmesan cheese, adding garlic powder and cajun seasoning to taste.
• You can also add a couple of drops of olive oil to moisten, if desired.
• Top the salmon with the crumb mix, and spoon any sauce from the skillet over the tops of the crumbed filets.
• Cook about 5-10 more minutes, or until fish flakes easily.