A few months ago, this recipe was recommended to me and I could not have been happier. It's a quick and easy recipe that adds lots of flavor to the salmon. You can play around with the flavors a bit to find something you like best. The original recipe calls for oregano, but it has been almost impossible to find fresh oregano in my local grocery store. Every time I've checked the oregano section, it is filled with thyme. The thyme section is filled with thyme. And some days even the sage has also been replaced by thyme.
With this in mind, I opted against using oregano (more out of force than choice) and I added some grated ginger root to the glaze since it's a flavor I love. If you're missing an ingredient for the glaze, aside for the balsamic vinegar, you should still be able to wing it or use alternatives. I also suggesting either sticking with the oregano or the ginger, but not combining both.
Adapted from Allrecipes
Prep time: not even 10 minutes
Baking time: up to 15 minutes
6 salmon fillets, skin on or off
1 generous tablespoon grated ginger OR 1 tablespoon chopped oregano
4 cloves garlic, minced
1 tablespoon honey
1 tablespoon white wine
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper, to taste (optional)
Preheat oven to 200°C/400°F. Line a baking sheet with foil and spray with non-stick cooking spray.
Spray a small saucepan or frying pan with some olive oil/cooking oil, cook garlic and ginger (if using) until soft. Mix in honey, white wine, balsamic and Dijon. Simmer of about 3 minutes uncovered.
Place your salmon fillets on the lined baking sheet. Coat the salmon with the glaze, but not heavily. Keep some of the glaze to use after the salmon has baked. If using oregano, sprinkle it on top of the salmon at this point.
Place salmon in oven and bake 10 to 15 minutes (mine was perfect at 12 minutes). When salmon is flaky and just cooked through, remove from oven. Put the salmon on your serving plate or dinner plate and add the rest of the glaze on top.