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The glaze is amazing! I added about 1/8 tsp ginger and maybe 1/8 cup reduced-sodium soy sauce (7/8 c. balsamic vinegar) to give it a little Asian flavor. I also added a little cornstarch, I wasn't sure how long it would take and all the rest of the food was waiting. I use stainless steel pans and high heat was way too hot...although, I wanted the salmon cooked through not seared, which is what the recipe is for. So very good and this glaze is going to be a new favorite! Thanks Sharon!

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Chef Ali L July 25, 2010

Prepared this last night. Very good recipe. I had no problem with thickening the glaze. Patience snd allowing it to reduce

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gmikeg13 July 20, 2013

I keep reading that everyone is having a hard time with the glaze thickening. I usually make glaze and store it for when I need it. It takes a good 45 minutes to thicken balsamic vinegar into a glaze. Just pour any cheap bottle of balsamic vinegar into a stainless steel pot. Simmer it on low heat and watch it because the last few minutes is where it can burn. Just Slowly simmer it until it coats the spoon. Cool, then pour into a bottle and use whenever you need it. It is delicious!!!!! You don't have to add anything to it because it will be very sweet. Some of my friends add fresh basil to their for a little extra taste. I did it one with orange peels. That was really good.

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m12281515 March 19, 2012

I knew that I'd like this just by the ingredients listed...but this recipe blew me away! I used the exact ingredients for the glaze but used Tilapia for the fish. Since my filets were really thin, I changed the cooking directions also. I simmered my glaze in one pan and seared my fish in another. After a quick sear on each side, I added the glaze to the fish pan and cooked about 1-2 minutes per side. The result was similar to sticky chicken. This is an easy, impressive and versatile recipe (I'm thinking chicken breasts) made with ingredients you'll have on hand.
Made for the 2010 Cookathon, in memory of Sharon's dear husband.

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Deely October 18, 2010

This was very good. My glaze did not thicken. Because many people here have mentioned having the same problem, I think I would add cornstarch as a thickener if I make it again.

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Paris D August 17, 2010

Very, very good. I don't think my sauce got as thick as it appears it did for others but it didn't matter because the taste was wonderful. Simply and tasty. Great for a weeknight meal.

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RedVinoGirl August 03, 2010

I made this to go on my husbands salmon (I am not a fan of salmon) & I also used it with my mahi mahi. I did taste it before simmering & added more brown sugar, we like a really sweet glaze. Very tasty, it did take 3 minutes of boiling to thicken tho but when it did start to thicken it got right with it. I am going to try this on chicken too, I think it would be yummy! Thanks for posting!

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SammiCat June 10, 2010

This tastes like it's from a restaurant, and it's so easy!! My glaze didn't thicken very much, but it was still amazing. I gave the recipe to my mom and she said her glaze thickened just fine, so maybe I just don't have the hang of glaze making...but this was honestly the best salmon I have ever made. I'm making it again tonight!

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Rai March 11, 2010

FANTASTIC!!! Made this as directed with high quality balsamic vinegar from Italy and we loved it. I made two salmon filets hoping to have leftovers (thinking my 5 year old wouldn't eat hers). She ate all of hers and half of mine and still wanted more! We will be making this often. I am going to try this glaze tonight with chicken. Thanks for the great recipe

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Chelebelle March 06, 2010

Excellent Glaze!! Mine didn't thicken like I thought it would but. I ended up cooking it for almost 20 Minutes and it was still very runny. I think I will cut back on the water next time. I used boneless skinless fillets and seasoned my salmon with lemon pepper and sea salt. all in all excellent. The Glaze is a little strong for my 2 and 3 year old so they ate their salmon plain.

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Abby, Sarah & Eli's Mom February 25, 2010
Seared Salmon With Balsamic Glaze