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Tonight's Dinner: Balsamic Salmon

Jennifer is a stay-at-home mom with a passion for writing, vintage clothes, old movies and cooking, especially dinners and desserts. Jennifer loves writing so much that whenever she has a spare moment, she spends it writing fiction or ad...

Make your salmon sweet instead of salty

If that bottle of balsamic vinegar is sitting on your shelf waiting to be used the next time you make a salad, it's probably getting kinda lonely. Good news, this recipe will bring that bottle out of hiding and open your taste buds to a whole new world of balsamic vinegar.

Make your salmon sweet instead of salty

Balsamic vinegar isn't just for salad dressing anymore. With so many different kinds of balsamic available these days, it's now being used to make ice creams, sorbets, even as mixers for cocktails. It's also being used to make glazes for fish, chicken, and beef. Balsamic glazes, like this one from Bon Appétit® Magazine, bring a sweet, tart flavor to an otherwise salty protein.

Balsamic Salmon


  • 1/2 cup balsamic vinegar
  • 1/2 cup dry white wine, such as chardonnay
  • 1 tablespoon lemon juice
  • 2 tablespoons brown sugar
  • 4 salmon fillets


  1. Combine first 4 ingredients in a 2-quart saucepan; boil until reduced to 1/3 cup.
  2. Prepare your barbeque or grill pan over medium-high heat. Grill salmon, flesh side down, until opaque in the center, about 5 minutes per side.
  3. Transfer the salmon to a platter; drizzle the sauce over the salmon and serve with a rice pilaf or your favorite vegetable.

Other Balsamic Recipes from She Knows

Balsamic Roasted Brussels Sprouts

Herb and Balsamic Chicken with Blue Cheese

Spaghetti with Balsamic Tomatoes

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