Delicious and ready in about 30 minutes, this Giada De Laurentiis Balsamic-glazed Salmon Recipe is a must-try, prepared with balsamic vinegar, maple syrup, Dijon mustard, salmon fillets, and olive oil.

To make Giada Balsamic-Glazed Salmon, simply start by mixing the glaze ingredients and simmering them until thick. Season and roast the salmon in the oven for 10 minutes, then pair with sautéed veggies.

So, give this recipe a shot—it’s as easy as pie, and I promise it tastes a lot better! Try it out, have a good laugh, and make sure to leave a comment below!

can I Use Frozen Salmon for Giada Balsamic-Glazed Salmon?

Absolutely, you can use frozen salmon. Just make sure to thaw it completely in the fridge before cooking. Pat it dry to avoid any excess moisture that could mess with the searing.

Giada Balsamic-glazed Salmon Ingredients

• 3/4 cup of balsamic vinegar
• 2 tablespoons of maple syrup
• 1 tablespoon of Dijon mustard
• 1 clove of garlic, peeled and smashed
• Four 6-ounce salmon fillets, center-cut and skinned
• 2 tablespoons of olive oil, plus extra for salmon
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 large or 2 small shallots, thinly sliced
• 2 cloves of garlic, peeled and smashed
• 2 1/2 cups of frozen shelled edamame, thawed (12 ounces)
• 2 cups of sugar snap peas, halved (6 ounces)

How To Make Giada Balsamic-glazed Salmon

1. Prepare Your Glaze: Start by mixing the balsamic vinegar, maple syrup, Dijon mustard, and smashed garlic in a small saucepan. Heat it until it boils, then simmer until thickened, about 12 minutes.
2. Set the Glaze Aside: After simmering, remove the glaze from the heat and let it cool down for 5 minutes.
3. Preheat Your Oven: Set your oven to 400 degrees F and position the rack in the center. This ensures even cooking.
4. Prepare the Baking Sheet: Line a small baking sheet with parchment paper. This will make cleanup easier.
5. Season the Salmon: Arrange the salmon fillets on the lined baking sheet. Drizzle with olive oil, then season with kosher salt and freshly ground black pepper to enhance the flavor.
6. Roast the Salmon: Put the salmon in the oven and roast until it flakes easily with a fork, which should take about 8 to 10 minutes.
7. Let the Salmon Rest: Once done, remove the salmon from the oven and let it rest on the baking sheet for 10 minutes. This helps the juices redistribute.
8. Cook the Vegetables: While the salmon rests, heat more olive oil in a skillet over medium-high heat. Add sliced shallots, salt, and pepper, and cook until the shallots are soft.
9. Add Garlic and Veggies: Throw in the smashed garlic and cook for about 30 seconds until fragrant. Then, add the edamame and snap peas, cooking until heated through.
10. Season the Vegetables: Give the vegetables a final seasoning with salt and pepper to taste, ensuring they are flavorful.
11. Assemble and Serve: Divide the cooked vegetables among four plates. Top each with a salmon fillet and drizzle with the prepared balsamic glaze. Ready to enjoy!

Recipe Tips

• Mix Up the Glaze: If you want a little extra kick in your glaze, consider adding a splash of soy sauce or a pinch of red pepper flakes to spice things up.
• Choosing Salmon: Always go for fresh, center-cut salmon fillets for this recipe; they’re typically thicker and cook more evenly, making your dish a star at any dinner.
• Cooking Salmon: If you’re unsure about the doneness of your salmon, use a meat thermometer to check; it should read 145°F in the thickest part when it’s perfectly cooked.
• Veggie Variations: Don’t hesitate to swap out snap peas or edamame for green beans or broccoli for a change of pace; they both add a nice crunch and pack a nutrient punch.

Recipe Variations

• Herb Infusion: For an aromatic twist, try adding fresh rosemary or thyme to the balsamic glaze while it simmers; it infuses the glaze with delightful herbal notes that complement the salmon beautifully.
• Sweeten the Deal: If maple syrup isn’t your jam, switch it up with honey or a touch of brown sugar to sweeten your glaze; both alternatives bring a cozy warmth to the dish.
• Mustard Magic: Swap out Dijon mustard for whole grain mustard for a bit of texture and a rustic feel in your glaze; it’s like a little surprise in every bite!
• Glaze on the Side: If you’re serving guests who vary in their taste preferences, consider serving the balsamic glaze on the side; it lets everyone control the flavor intensity, ensuring all palates are pleased.

What To Serve With Balsamic-Glazed Salmon

Serve your Balsamic-Glazed Salmon with roasted artichoke hearts, saffron-infused couscous, spicy mango slaw, grilled endive with a balsamic reduction, and toasted almond and herb quinoa.

You can also pair it with sweet potato gratin and a crunchy fennel and apple salad for a fresh, vibrant meal.

How To Store Leftover Balsamic-Glazed Salmon

In The Fridge:

Place the leftover Balsamic-Glazed Salmon in a shallow airtight container or wrap it tightly with aluminum foil. This method will help maintain its freshness for up to 3 days. Ensure it’s cooled to room temperature before refrigerating.

In The Freezer:

Freezing is not recommended for Balsamic-Glazed Salmon. The texture of the salmon can become quite dry and the flavors may diminish, impacting the quality and enjoyment of the dish when thawed and reheated.

How To Reheat Leftover Balsamic-Glazed Salmon

Reheat your leftover Balsamic-Glazed Salmon by placing it in a preheated oven at 275 degrees Fahrenheit. Cover it lightly with foil and heat for about 15 minutes or until just warmed through.

Check out More Giada Recipes:

• Giada Avocado Hummus With Crispy Pita Chips
• Giada De Laurentiis Baked Lemon Ziti
• Giada De Laurentiis Chicken Vesuvio