Marinated Salmon
Category : Seafood
(bake or grill)

2 tablespoon (28.3 g) balsamic vinegar
2 tablespoon (28.3 g) honey
1 tablespoon (14 g) dijon mustard
2 cloves garlic, sliced or minced
1-1/2 lbs - 2 lbs (680 g - 907 g) salmon filets or steaks
cooking spray (if baking)

Make the marinade by mixing together the balsamic vinegar, honey, dijon mustard, and garlic in a shallow, flat glass dish. Rinse the salmon and pat it dry with paper towels. Place the salmon in the marinade mixture, cover the dish with plastic wrap, and let it sit in the refrigerator for 20 minutes. If you're using filets, place the salmon skin side up. After 5 minutes, turn it over so it's skin side down. When there's only 5 minutes of marinating time left, preheat the oven to 475 degrees F (246 degrees C), or start your grill. If baking, give a baking sheet a quick mist of cooking spray. Transfer the salmon to the baking sheet or grill. If you're using filets, place the skin side up. Cook the salmon for about 5-7 minutes, then turn it over and cook it for an additional 5-7 minutes. You bake or grill salmon for 10 minutes per each inch (2.54 cm) of thickness, based on the thickest part. For example, if the thickest part of the salmon is 1" (2.54 cm), you would bake it for 10 minutes, turning it after 5. The flesh should flake easily when it's finished.