This is such a fresh, easy dinner! You won’t believe how much flavor you can coax out of so few ingredients. The balsamic lime glaze is everything! (Gluten free, dairy free, paleo friendly)
For the Balsamic Lime Glaze:
- 2 Tbsp fresh lime juice (about 1 lime worth)
- 1 1/2 Tbsp balsamic vinegar
- 1 1/2 Tbsp honey
- 1 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp cornstarch or arrowroot powder
For the Salmon:
- 2 (4-6 oz.) Alaska salmon fillets, such as wild-caught Alaska keta salmon (thawed, if frozen)
- 1–2 tsp olive oil
- salt and pepper
- Preheat the oven to 425 degrees F.
- Prep your pan. Line a baking sheet with foil or parchment for easy clean-up. If not using foil or parchment (or, if using skin-on fillets), grease your pan with a little olive oil or nonstick spray to prevent sticking.
- Prepare your glaze, by combining lime juice, balsamic vinegar, honey, olive oil, salt, and pepper in a small saucepan. For thicker glaze (which I recommend), add the cornstarch or arrowroot powder.
- Whisk glaze ingredients over medium heat until the mixture thickens. You’ll know it’s thick enough when it coats the back of a spoon, or when you can clearly see the trail your whisk makes in the glaze. Taste for sweetness** and set aside.
- To prepare your Alaska salmon, place the salmon on your prepared baking sheet. Pat salmon dry with a paper towel or clean kitchen towel. Brush with a thin layer of olive oil (start with tsp and add more if needed). Sprinkle generously with salt and pepper.
- Roast in the oven for 4-6 minutes, or until your salmon is just done in the middle.
- When the salmon is done, drizzle with balsamic lime glaze and enjoy!
**A little sweetness – Depending on how tart your lime juice is and how strong your vinegar is, you may find that you’d like a little more honey. Taste the glaze when it’s thickened and add additional honey as needed. Similarly, you may find you’d like a little more salt or pepper.
Too thick? If your glaze is thicker than you like (or stronger tasting than you like), you can add 1-2 Tbsp of water and whisk it in to thin it back out.
Garnish – To garnish this, you can sprinkle it with a little fresh lime zest (it’s easiest to zest your limes before juicing them) or some fresh cilantro.
A trick for thawing salmon – My favorite way to thaw frozen salmon fillets is to place them (still in their wrapping) in a bowl of cold water in the refrigerator. They’ll only take about 30 minutes to thaw!
Variations – I love this dish as it is, but if you’d like to add another layer of flavor, you can also add 1 clove of finely minced garlic or 1/2 tsp minced fresh ginger to your balsamic-lime glaze.
- Category: Main dish, seafood, salmon
- Method: oven, stovetop
- Cuisine: American
Keywords: salmon, balsamic glaze, balsamic salmon, lime salmon, balsamic lime, balsamic lime glaze, balsamic lime salmon, marinade, keta salmon, Alaska salmon,