Skip to Content
Recipes

Broiled Salmon with Balsamic Vinegar

A fast and easy way to maximize the flavor of one of the world's healthiest fish.

Salmon is a "super food" because of its high-levels of omega-3 fatty acids, which do serious work battling heart disease, type-2 diabetes, bad cholesterol, and high blood pressure. Super, indeed. We at Appetito also think that salmon works wonderfully prepared Italian-style, and here's a broiled salmon with Balsamic vinegar recipe that uses a legendary Italian ingredient, Aceto Balsamico di Modena*. The fish is broiled to create a tangy, mahogany coat that beautifully counters the natural oils and orange flesh of our "super" fish.

* Yes, you can use generic balsamic vinegar readily available in supermarkets around America, but we highly recommend stocking your pantry with the real stuff: Aceto Balsamico di Modena. Our favorites include Giusti and Carandini.

[Note: Appetito may earn commissions from products featured in links to this story]

Balsamic Salmon

Balsamic Salmon

Recipe by Andrew Cotto
0.0 from 0 votes
Servings

1

servings
Prep time

1

minute
Cooking time

12

minutes

Ingredients

  • 1/2 lb. 1/2 Salmon filet

  • 1/4 cup 1/4 Balsamic Vinegar di Modena

  • Salt

  • Pepper

  • 2 tbs. 2 Olive oil

Directions

  • Set the oven to broil.
  • Coat the bottom of an oven-safe dish with the olive oil.
  • Add the salmon to the dish.
  • Season to taste with salt & pepper.
  • Put salmon under the broiler for 8-10 minutes (until roasted on top).
  • Remove dish from over and pour Balsamic Vinegar over the salmon.
  • Baste the salmon (preferably with pastry brush).
  • Return the salmon to the oven and broil for one minute.
  • Remove the salmon from the oven and baste again.
  • Return the salmon to the oven and broil for one more minute (being sure the top is not burning).
  • Remove the salmon from the oven and serve.

Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Stay in touch

Sign up for our free newsletter

More from Appetito

Postcards from Parma: An Ode to ALMA

Our contributor from Parma reflects on her four years working for an Italian culinary school on the dawn of her next adventure.

April 21, 2025

Donatella Boutique Hotel & Restaurant Arrives in Miami Beach This May

The Donatella Boutique Hotel & Restaurant arrives in Miami Beach this May offering hyper-personalized luxury.

April 21, 2025

How to Make Pasta and Beans

This variation on the classic pasta e fagioli is from the Veneto and calls for "badly cut" pasta.

April 17, 2025

Appetito’s Editor-in-Chief Shares His Easter Menu on Good Day New York

Appetito's Editor-in-Chief Andrew Cotto appeared on Fox5's Good Day New York to share his Roman Easter menu.

April 17, 2025
See all posts