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Fig Balsamic Salmon - Sweet, Savory, and Weeknight Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon fillets: 4 individual fillets (about 6 ounces each), skin-on or skinless.
  • Fig jam or fig preserves: 1/3 cup, preferably not too chunky.
  • Balsamic vinegar: 2 tablespoons. Use a good-quality vinegar for best flavor.
  • Dijon mustard: 1 teaspoon for a gentle bite and emulsification.
  • Garlic: 1–2 cloves, minced or grated.
  • Olive oil: 1 tablespoon to help the glaze coat the fish.
  • Salt and black pepper: For seasoning the salmon and glaze.
  • Red pepper flakes (optional): A pinch for warmth.
  • Lemon: 1, for finishing and serving.
  • Fresh herbs (optional): Chopped thyme or parsley for garnish.

Method
 

  1. Preheat and prep: Heat the oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup. Pat the salmon dry with paper towels.
  2. Season the salmon: Place the fillets on the sheet, skin-side down if using skin-on. Sprinkle with salt and pepper on top and sides.
  3. Make the glaze: In a small bowl, whisk together fig jam, balsamic vinegar, Dijon, garlic, olive oil, a pinch of salt, pepper, and red pepper flakes if using. It should be glossy and spoonable.
  4. Brush generously: Spoon or brush the glaze over each fillet, coating the tops and sides. Reserve a tablespoon or two for finishing, if you like extra gloss.
  5. Bake: Cook for 10–12 minutes, depending on thickness. A general rule is about 4–6 minutes per 1/2 inch of thickness. The salmon should flake easily but still be slightly translucent in the center.
  6. Optional broil: For a light char and stickier finish, switch the oven to broil for 1–2 minutes at the end. Watch closely to avoid burning the sugars in the glaze.
  7. Finish with lemon: Squeeze fresh lemon over the salmon right out of the oven. Brush with the reserved glaze, if desired. Top with chopped herbs.
  8. Serve: Plate with roasted vegetables, grains, or a crisp salad. Spoon any pan juices over the top.