Maple Balsamic Glazed Salmon

What is Maple Balsamic Glazed Salmon? 

Maple Balsamic Glazed Salmon is a delightful twist on traditional grilled salmon, combining the rich, smoky flavor of the grill with the sweet and tangy notes of Primo’s Maple Balsamic Vinegar. This dish offers a perfect balance of savory, sweet, and smoky flavors that make it a standout choice for any meal.

Ingredients for Maple Balsamic Glazed Salmon 

To prepare this exquisite dish, you’ll need:

Salmon

When selecting your salmon at the store there are a few things you should look for. Wild/fresh salmon should be a bright pink/orange with a silvery skin and no discoloration. If you are picking a farmed salmon filet it may be lighter pink in color. Press the filet with your fingertip. You want the flesh to spring back. Good salmon will have a mild smell to no smell. If it smells excessively fishy you should pass.  

Primo’s Maple Balsamic Vinegar

We love using infused oils like our maple balsamic vinegar to add a burst of flavor to dishes without the extra sugar spike. Our balsamic vinegar comes from a family farm in Vermont. 

Maple Syrup

Make sure you are using 100% pure maple syrup and not a “pancake syrup.” Pure maple syrup has only one ingredient, maple syrup! A pancake syrup will include things like high fructose corn syrup, corn syrup, caramel color and other artificial ingredients. 

Garlic

When chopping your garlic for this recipe you’ll want to retain as much of the garlic flavor as possible. Use a sharp knife to chop into super small pieces. 

Fresh Herbs

We love using fresh parsley or dill as a garnish for this dish. If you don’t have any fresh parsley on hand we recommend skipping this step as dried parsley will not add to the flavor of this dish.

How to Make Maple Balsamic Glazed Salmon 

Start by preparing the marinade. In a bowl, whisk together Primo Maple Balsamic Vinegar, olive oil, soy sauce, maple syrup, minced garlic, salt, and pepper until well combined. Place the salmon fillets in a shallow dish or resealable plastic bag, pour the marinade over them, and make sure they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to infuse.

NOTE: Do not marinate your salmon for longer than 2 hours. Salmon is very delicate and any longer could turn your fish into mush. 

Preheat your grill to medium-high heat (about 400-450°F). You can also cook this in your oven on boil. Remove the salmon from the marinade, reserving it for later. Place the salmon filets skin-side down on the grill and cook for about 4-5 minutes per side, depending on thickness, until the salmon flakes easily with a fork. Brush the reserved marinade onto the salmon during grilling to create a delicious glaze.

Maple Balsamic Glazed Salmon Alternatives 

For a different flavor profile, try using Primo’s Gochujang EVOO and Neapolitan Balsamic Vinegar for a spicy and deep-savory twist. Alternatively, Primo’s Jalapeno Balsamic Vinegar with Eureka Lemon Olive Oil offers a refreshing citrusy heat.

This marinade also works well on chicken or pork. 

If you’re looking for a vegan alternative you can use this marinade over chickpeas and tofu. 

How to Serve Maple Balsamic Glazed Salmon 

This delectable salmon pairs wonderfully with roasted vegetables, wild rice, or a crisp green salad dressed with a light vinaigrette. It’s perfect for a summer cookout or a simple weeknight dinner.

How to Store Leftovers 

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the salmon in the oven at 350°F for about 10 minutes, or until heated through. Enjoy the sweet and smoky flavors of your Maple Balsamic Glazed Salmon even after the main event!