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Chef Jeff Mann

Balsamic Glazed Salmon with Grilled Asparagus

by Jeff Mann - Dallas, TX | Written on March 5, 2013

Today I want to share a fresh, spring-inspired recipe for balsamic glazed salmon with grilled asparagus recipe…from my table to yours.

Balsamic Glazed Salmon and Grilled Asparagus

Balsamic Glaze:
3/4 cup balsamic vinegar
2 Tbsp honey
1 Tbsp Dijon mustard
1 garlic clove, sliced thinly

4, 6 oz center-cut salmon filets, skinned
2 Tbsp olive oil
Kosher salt and freshly ground pepper to taste
6 soaked cedar board or cedar paper

2 Tbsp olive oil
1 pound asparagus
Kosher salt and freshly ground pepper to taste

For the glaze: In a small saucepan, bring the vinegar, honey, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.

For the salmon: Position a rack in the center of the oven and preheat the oven to 400º. Line a small baking sheet with parchment paper.  Place pre soaked cedar board or cedar paper on baking sheet.  Arrange the salmon so each piece is on an individual cedar board.  Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper.  Take the balsamic glaze and lightly coat the top part of each piece of salmon.  Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes.

For the asparagus:  Coat the asparagus with the olive oil and season with salt and freshly ground pepper.  Place on well seasoned grill and cook until asparagus is lightly charred.

Divide the asparagus among 4 serving plates. Place balsamic glazed salmon off to the side of the grilled asparagus and drizzle balsamic glaze and freshly ground pepper on top of salmon and enjoy.

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  • Maggiano’s Chef’s Table

    [...] you know that all Alaskan wild salmon are sourced from environmentally sound fisheries? Maggiano’s Balsamic Glazed Salmon with Grilled Asparagus is a fresh, spring-inspired recipe that packs a lot of [...]

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