Broiled Salmon with Balsamic Butter Sauce

For those who love great meals but lack the skills to carry it out or just want something simple and divine, broiled salmon will never fail to please the tastebuds.

As a single working girl I gravitate towards dishes that require minimal prep work and cook time. Growing up, this was the first “fancy” dish I made because it didn’t require much technique yet, when I’d take the broiled salmon out of the oven I’d always feel like an accomplished chef.

How to Make Broiled Salmon with Balsamic Butter Sauce

Step 1

Preheat the broiler and line a baking sheet with foil.

Step 2

In a small bowl, combine the melted butter, balsamic vinegar, parsley flakes, garlic powder, and Sriracha (if using). Whisk until the sauce is smooth and emulsified.

Step 3

Place the salmon fillet on the prepared foil and fold up the edges slightly to contain the sauce.

Step 4

Arrange the sliced zucchini and halved golden grape tomatoes around the salmon. Drizzle everything with olive oil, and season lightly with salt and pepper.

Step 5

Pour the balsamic butter sauce evenly over the salmon and vegetables.

Step 6

Cover loosely with another sheet of foil to create a packet, sealing the edges tightly.

Step 7

Broil for 15–20 minutes, depending on the thickness of the salmon, until it flakes easily with a fork.

Step 8

Carefully open the foil, transfer the salmon and vegetables to a plate, and spoon over any remaining sauce from the foil.

Step 9

Top with fresh microgreens before serving.

Broiled Salmon with Balsamic Butter Sauce

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5 from 3 reviews

• Author: Jessica Dang
• Total Time: 30 minutes
• Yield: Serves 1
• Diet: Pescatarian, Omnivore

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Description

Sheet pan salmon is elevated with a vibrant balsamic butter sauce. Perfect for a quick weeknight meal.

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Ingredients

Units USM Scale 1x2x3x

• 1 salmon fillet (about 1 lb / 450 g)
• 1 small zucchini, sliced
• A handful of golden grape tomatoes, halved
• 1 tbsp (15 ml) olive oil
• Salt, to taste
• Black pepper, to taste
• Microgreens, for topping
• For the Balsamic Butter Sauce:
• 2 oz (57 g) unsalted butter, melted
• 1 tbsp (15 ml) balsamic vinegar
• 1/2 tsp dried parsley flakes
• 1/4 tsp garlic powder
• 1 tsp Sriracha or other chili sauce (optional)

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Instructions

1. Preheat the broiler and line a baking sheet with foil.
2. In a small bowl, combine the melted butter, balsamic vinegar, parsley flakes, garlic powder, and Sriracha (if using). Whisk until the sauce is smooth and emulsified.
3. Place the salmon fillet on the prepared foil and fold up the edges slightly to contain the sauce.
4. Arrange the sliced zucchini and halved golden grape tomatoes around the salmon. Drizzle everything with olive oil, and season lightly with salt and pepper.
5. Pour the balsamic butter sauce evenly over the salmon and vegetables.
6. Cover loosely with another sheet of foil to create a packet, sealing the edges tightly.
7. Broil for 15–20 minutes, depending on the thickness of the salmon, until it flakes easily with a fork.
8. Carefully open the foil, transfer the salmon and vegetables to a plate, and spoon over any remaining sauce from the foil.
9. Top with fresh microgreens before serving.

Notes

• For easier cleanup, line your baking sheet with parchment paper before adding the foil packets.
• If you don’t have fresh parsley, you can substitute 1/4 teaspoon of dried parsley flakes.
• To make this recipe ahead, prepare the balsamic butter sauce and vegetable packets the day before, then broil just before serving.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Broiling
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2
• Sodium: 300
• Fat: 25
• Saturated Fat: 15
• Unsaturated Fat: 8
• Trans Fat: 0g
• Carbohydrates: 15
• Fiber: 2
• Protein: 35
• Cholesterol: 100

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