Balsamic Mustard Baked Salmon Fillets

Balsamic Mustard Baked Salmon Fillets


Servings 6
Time Needed Prep
Ingredients 10
Difficulty Easy

Rating (click to rate)

4.0 based on 2 ratings.


  • 2 tsp Olive Oil
  • 4 Cloves Garlic crushed
  • 1 tbsp White Wine
  • 1 tbsp Honey
  • 1/3 cup (80 Ml) Balsamic Vinegar
  • 2 tsp Dijon Mustard
  • 1 Salt to taste
  • 1 Black Pepper ground, to taste
  • 1 tbsp Fresh Oregano chopped
  • 6 Salmon Fillets (approx 100g-140g each) with skin on

Nutrition Information

Qty per
177g serve
Qty per
Energy 176cal 99cal
Protein 20g 11g
Fat (total) 7.5g 4.2g
 - saturated 1.51g 0.85g
Carbohydrate 6.7g 3.8g
 - sugars 3.92g 2.21g
Dietary Fibre 2.07g 1.17g
Sodium 825mg 466mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Balsamic Mustard Baked Salmon Fillets make a great entrée with a side of steamed rice and fresh green beans. Sounds like dinner?

If you can’t think of a dish that you can serve to your family, then you’re at the very right place. This Balsamic Mustard Baked Salmon Fillets won’t fail to capture their hearts!

The baked salmon fillets look so savory and are truly mouthwatering – I’m already drooling over the one in the picture! It looks so delicious and I can already see myself asking for another serving!

In about 30 minutes, you can already make 6 fillets. So easy and quick!

Balsamic Mustard Baked Salmon Fillets


  1. Preheat oven to 200C. Line a baking tray with baking paper.

  2. Heat olive oil in a small saucepan over medium heat. Add garlic and cook until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened. Take off the heat and add oregano.

  3. Arrange salmon fillets skin side down on prepared baking tray. Brush fillets with balsamic glaze.

  4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the tray.

  5. Balsamic Mustard Baked Salmon Fillets can be frozen.

  6. Try serving these salmon fillets over a baby leaf salad, and use extra glaze for the dressing. Add chopped spring onions and julienned red capsicum to round out the salad.

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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