A silky-sweet glaze coats flaky salmon for a quick, fridge-friendly dinner.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes | 12 minutes | 27 minutes | 4 servings |
Intro
Fig Balsamic Glazed Salmon comes together in under a half-hour, making it a perfect pantry-friendly weeknight option. The fig aroma from the glaze pairs beautifully with the bright acidity of balsamic to create a glossy, restaurant-quality finish. It’s flexible enough to serve with pasta, grains, or a simple green side.
The Best Core Ingredient for This Recipe
Wild-Caught vs. Farmed
Wild-caught salmon tends to have a richer flavor and firmer texture, but farmed salmon is more affordable and consistently available. Choose based on your budget and local options.
Skin-On vs. Skinless
Skin-on fillets provide a forgiving sear and help hold the fish together during cooking. Skinless fillets sear a bit faster and are easier to plate, but you’ll miss that crisped skin texture.
Fresh vs. Frozen
Fresh salmon cooks more quickly and evenly, but high-quality frozen salmon works beautifully if thawed properly. If using frozen, thaw in the fridge overnight for best results.
Other Ingredients (and Helpful Swaps)
- Tomatoes — Role: offer a touch of brightness and acidity to balance the glaze; Swap: use halved cherry tomatoes or a quick toss of sun-dried tomatoes for deeper sweetness.
- Onion — Role: builds the aromatic base; Swap: shallots for milder sweetness or omit if you prefer a leaner glaze.
- Garlic — Role: adds a savory pungency; Swap: garlic powder (1/4 teaspoon per clove) if you’re short on fresh garlic.
- Red Pepper — Role: light warmth and color; Swap: paprika or a pinch of red pepper flakes (1/4 teaspoon) for more heat.
- Pasta — Role: optional base to stretch the meal; Swap: cauliflower rice or zucchini noodles for gluten-free, lower-carb pairing.
- Herbs — Role: finish and fresh aroma; Swap: dried thyme or parsley if fresh isn’t on hand.
Ingredients
Sauce
- Balsamic vinegar, 1/3 cup (80 ml)
- Fig jam, 2 tablespoons (30 g)
- Honey (optional), 1 tablespoon (15 g)
- Kosher salt, 3/4 teaspoon (3.8 g) — adjust to taste
- Black pepper, 1/8 teaspoon (0.3 g)
Salmon
- Salmon fillets, 4 fillets (6 oz each) (170 g each)
- Olive oil, 1–2 teaspoons (5–10 ml)
Pasta (optional)
- Dried pasta (spaghetti, fettuccine, or your choice), 8 ounces (225 g)
- Water for boiling, 4 quarts (3.8 L)
- Salt for water, 1–2 teaspoons (5–10 g)
Finish
- Fresh parsley, 2 tablespoons chopped (8 g)
- Lemon wedges, 4 (optional)
Directions
-
Make the fig balsamic glaze (6–8 min)
Combine balsamic vinegar and fig jam in a small saucepan. Simmer over medium heat, whisking occasionally, until reduced to a glossy 1/3 cup (80 ml). If you want a touch of sweetness, whisk in honey in the last minute. Set aside. -
Season and sear the salmon (3–4 min)
Pat salmon dry and season with salt and pepper. Heat 1–2 teaspoons (5–10 ml) olive oil in a skillet over medium-high heat. Place fillets skin-side down (if skin-on) and cook until the edges look halfway opaque, about 3–4 minutes. -
Flip and glaze the salmon (2–3 min)
Flip the fillets and brush with the glaze. Cook 2–3 minutes more, spooning glaze over the top until the centers are just opaque and the glaze coats the surface. -
Rest and set the glaze (2 min)
Remove from heat and let rest 2 minutes; the glaze will thicken slightly as the salmon finishes. -
Cook pasta (optional) (8–10 min)
If using pasta, bring a large pot of salted water to a boil and cook according to package directions until al dente. Drain and toss with a splash of olive oil if desired. Reserve 1/2 cup (120 ml) of pasta water if you plan to loosen the sauce. -
Plate and finish (1–2 min)
Serve the salmon over or beside the pasta (or preferred base). Spoon additional glaze over the top, sprinkle with parsley, and add a lemon wedge for brightness.
How to Store Leftovers
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently in a skillet with a splash of water or in the microwave at medium power until warmed through.
- If pasta was cooked separately, store it in its own container and rewarm as needed.
- Let leftovers cool at room temperature for no more than 2 hours before refrigerating.
- Sauce (glaze) can be frozen for longer storage.
What to Serve With Fig Balsamic Glazed Salmon
- Sautéed green beans with a whisper of lemon zest for crisp, fresh contrast (about 6–8 minutes).
- Creamy polenta or fluffy mashed potatoes to soak up the glaze and juices.
- A bright arugula salad with citrus and olive oil for a crisp, peppery finish.
Variations & Tips
- Spicy kick: add 1/4 teaspoon red pepper flakes to the glaze for a subtle heat.
- Creamier glaze: whisk in 1 tablespoon unsalted butter off the heat after removing from flame.
- Gluten-free option: serve with polenta or zucchini noodles instead of standard pasta.
- Canned-swap: if fig jam is hard to find, substitute with 1 tablespoon date paste or apricot jam for similar sweetness.
- Herb finish: finish with fresh dill or chives for a lighter, bright aroma.
Enjoy Your Fig Balsamic Glazed Salmon
You’ve got a glossy, flavorful salmon dinner that shines with minimal effort. Enjoy Fig Balsamic Glazed Salmon as a reliable, cozy kitchen win that fits perfectly into a busy weeknight schedule. Bon appétit and savor the glow from this Fig Balsamic glaze.