Balsamic Glazed Salmon

Prune & Balsamic Glazed Salmon with Dijon Roasted Broccoli

How to Make Baked Balsamic Salmon with Sweet Prune Glaze

This duo of balsamic glazed salmon and Dijon roasted broccoli makes for an elegant yet easy dinner on even the busiest of weeknights. Quick and simple to prep, crave-ably flavorful, and highly nutritious! Plus, the baked balsamic salmon is perfectly sweet but without any refined or added sugars, thanks to the natural sweetness from the prune glaze.

Typically, you’ll find a honey balsamic glazed salmon recipe, but prunes offer plenty of natural fruit sugars which pair beautifully with the tangy balsamic flavor. And, prunes are also a rich source of dietary fiber as well as essential micronutrients, like vitamin K, magnesium, and potassium.

Combined with the nutritious veggies and the anti-inflammatory omega-3s from the salmon, this dinner is loaded with nutrients that support our overall health—and particularly our bone health! I actually designed this baked balsamic salmon dinner with bone health in mind, pairing these important nutrients that aid in bone building and prevent bone breakdown.

Health benefits aside, this meal is also just downright delicious! The fruity, tangy glaze with a hint of bright citrus keeps the salmon filets moist, flaky, and flavorful, and the savory Dijon broccoli is the perfect complement. Best of all, you can prep everything in around 20 minutes, and the salmon AND veggies can cook in the same oven. Easy weeknight meals, for the win!

Balsamic Glazed Salmon

Balsamic Glazed Salmon Dinner Ingredients

Dijon Roasted Broccoli

4 cups broccoli florets
2 Tbsp avocado oil
2 tsp red wine vinegar
1 Tbsp Dijon mustard
½ tsp smoked paprika
salt and pepper, to taste
squeeze of lemon juice, to finish
parsley, for garnish

Prune Glaze

1 cup prunes, rough chopped + water to cover
¼ cup balsamic vinegar
½ orange, juiced
2 cloves garlic, smashed
¼ cup water, to preference

Salmon Filets

1-2lbs salmon (6-8 filets, or fewer if desired*)
1-2 Tbsp prune glaze per filet (see above)
salt & pepper, to taste
sesame seeds
chopped green onions or chives, for garnish

Note on Salmon Filets, Glaze, & Preparation Options

Made with the ingredient amounts listed, this prune glaze can cover up to 6-8 salmon filets, or about 2lbs of salmon. If you prefer to cook only 1lb of salmon, or even just 1 filet of salmon, that’s fine! Store any leftover glaze in an airtight container in the fridge to use another time, and it will last for about a week.

Additionally, although I designed this as a balsamic glazed salmon recipe, you can also use the prune glaze as a marinade instead! Simply add the glaze into a sealable bag or a flat dish, then add the salmon filets so the flesh is well coated in the glaze. Seal or cover and allow to set in the fridge for about 30 minutes. Then, follow the same cooking instructions outline below!

How to Prepare Dijon Broccoli

To serve this baked balsamic salmon as a complete meal, I’ve paired it with a simple, savory side: Dijon roasted broccoli. For my weeknight cooking, I get this going first since the veggies will need a bit longer in the oven than the salmon filets.

In a large bowl, first whisk together the avocado oil, red wine vinegar, Dijon mustard, paprika, salt, and pepper to make the seasoning mixture. Then, add in all of the chopped broccoli florets and toss them well to coat in the mixture.

Finally, transfer the seasoned broccoli onto a sheet pan lined and sprayed with cooking spray, and it’s ready to roast! Pop it into the oven at 425°F (220°C) for 20-25 minutes, and I like to get my balsamic glazed salmon going in the meantime. It’ll only take a few minutes to prep, and then I can toss the tray of salmon into the oven with the broccoli so they’re done at the same time.

How to make Baked Balsamic Salmon

How to Make Baked Balsamic Salmon with Sweet Prune Glaze

While the broccoli roasts, I start on the baked balsamic salmon by whipping up the prune glaze. To soften the prunes, I add 1 cup of roughly chopped Sunsweet® Amaz!n Prunes—my personal favorite—into a saucepan, along with just enough water to cover them. Bring that to a boil, then turn down to a simmer for 6-8 minutes, until the prunes are nice and plump.

Next, drain the prunes through a sieve and add them into a blender, along with balsamic vinegar, a bit of juice from an orange, and a few garlic cloves. Blend everything until it’s smooth, adding a bit of water as needed to get the texture you want. It should be relatively thick and luscious, but still brushable!

Finally, add as many or few salmon filets (up to 6-8) as you’d like onto a prepared sheet pan. Grab that blended prune glaze and 425°F (220°C). Sprinkle them with salt and pepper, along with a dash of sesame seeds if you’d like, and they’re ready to bake! You can pop that tray into the same oven with your broccoli, at 425°F (220°C), for just 15 minutes.

When your balsamic glazed salmon flakes easily with a fork, it’s done! Remove both trays from the oven and prepare your dinner plates. I like to finish off the Dijon broccoli with a squeeze of lemon juice and some fresh parsley, and I’ll serve it alongside the salmon garnished with chives or green onion. Flavorful, nourishing, and simple—in under 45 minutes, dinner is served!

For more bone-supporting meal ideas like this, watch my Easy Meals for Bone Health video!

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Balsamic Glazed Salmon & Dijon Broccoli

Balsamic Glazed Salmon Recipe

An elegant-yet-simple baked balsamic salmon with a naturally sweet prune glaze, served with savory Dijon roasted broccoli.

  • Author: Alyssia Sheikh
  • Prep Time: 20 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 40-45 minutes
  • Yield: up to 8 servings (2lbs) 1x
Scale

Ingredients

Dijon Roasted Broccoli

4 cups broccoli florets
2 Tbsp avocado oil
2 tsp red wine vinegar
1 Tbsp Dijon mustard
½ tsp smoked paprika
salt and pepper, to taste
squeeze of lemon juice, to finish

parsley, for garnish

Prune Glaze

1 cup prunes, rough chopped + water to cover
¼ cup balsamic vinegar
½ orange, juiced
2 cloves garlic, smashed
¼ cup water, to preference

Salmon Filets

12lbs salmon (68 filets, or fewer if desired*)
12 Tbsp prune glaze per filet (see above)
salt & pepper, to taste
sesame seeds
chopped green onions or chives, for garnish

Instructions

Dijon Broccoli:

  • Preheat oven to 425°F (220°C).
  • In a large bowl, whisk together oil, vinegar, Dijon paprika, salt and pepper. Add broccoli and toss to coat.
  • Transfer to a prepared baking sheet, lined and sprayed with cooking spray.
  • Roast 20-25 minutes. (You can add balsamic prune salmon to cook in the same oven after 5-10 minutes, if desired.)
  • Finish with a squeeze of lemon juice, garnish with parsley, and serve!

 Balsamic Prune Salmon:

  • Preheat oven to 425°F (220°C).
  • Add rough chopped prunes to a saucepan and add enough water to cover them. Bring to a boil over high heat, then reduce to a simmer and cook 6-8 minutes, until plump.
  • Drain prunes in a sieve and transfer to a blender with balsamic vinegar, orange juice, and garlic. Blend until smooth, adding water as needed to adjust texture.
  • Add desired salmon filets* to a prepared sheet pan and brush with prune glaze to cover. Sprinkle with salt, pepper, and sesame seeds.
    • (Option: you can also use this prune glaze as a marinade! Add glaze into a bag or flat dish, then add salmon so flesh is coated in the glaze. Allow to set for 30 minutes in the fridge.)
  • Bake 15 minutes (alongside your veggies, if desired), until salmon flakes easily with a fork.
  • Add green onion or chives to garnish, serve with roasted veggies, and enjoy!

Notes

*Note on Salmon Filets:

The prune glaze can cover up to 6-8 salmon filets, or about 2lbs of salmon. If you only plan to cook only 1lb of salmon or even just 1 filet of salmon, that’s fine! Any leftover glaze can be stored in an airtight container in the fridge to use another time.

Dijon Broccoli Nutrition

Per 1 cup roasted broccoli, yields 4 servings:
96 calories | 7g fat | 6g carbs | 2g fiber | 2g sugars | 3g protein

Nutrition

  • Serving Size: 1 glazed filet (4oz)
  • Calories: 314
  • Sugar: 9g
  • Fat: 16g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 24g