Balsamic-Glazed Salmon with Roasted Compari Tomatoes

The acidity of balsamic vinegar pairs with the richness of salmon to create the perfect marriage. Always a lover of tomato and balsamic, I topped each piece of fish with a roasted Compari tomato and garlic.

Balsamic-Glazed Salmon with Roasted Compari Tomatoes

(makes about 4 servings)

Don’t forget to check out my Tips, Tricks, and Substitutions at the bottom of the recipe.



  • 3/4 cup balsamic vinegar
  • 2 tablespoons sweet Mirin (Giada uses maple syrup, which I’m not a fan of)
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced


  • Extra virgin olive oil
  • 4 (6-ounce) center-cut salmon fillets, skinned
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 roasted Compari tomatoes (recipe follows)


  1. Place a rack in the center of the oven. Preheat to 400 degrees.
  2. In a small saucepan, bring the vinegar, mirin, mustard, and garlic to a boil over medium heat.
  3. Reduce the heat and simmer until thick, about 12 minutes.
    • When finished, set aside to cool for 5 minutes.
  4. While the glaze is simmering, prepare and cook the fish.
  5. Spray or brush a small baking sheet with the oil.
  6. Arrange the salmon fillets in a single layer on the sheet and drizzle both sides with olive oil, seasoning with salt and pepper.
  7. Top each fillet with one or two roasted Compari tomatoes (recipe below).
  8. Bake for 8 to 10 minutes, until the flesh flakes easily when prodded with a fork.
  9. Transfer the salmon to plates and drizzle with the glaze.

We served it atop a bed of Basmati rice, which is rather my go-to side for many saucy dishes such as this! I like to just mix everything up so the flavors are sure to intermingle with each and every bite 🙂

Tips, Tricks, and Substitutions

Mirin: This is a rice wine used in Japanese cooking. Not all mirins are the same, though. For this recipe, you want the thick, syrupy mirin, such as ones sold in glass bottles by Sushi Chef. If you can’t find mirin, substitute with another liquid sweetener such as honey, agave nectar, or maple syrup.

Dijon Mustard: Feel free to play around with the mustard. I’m sure a stone ground or whole grain would go great with this dish.

Compari Tomatoes: You’ll see the recipe below with it’s own suggest substitutions. Basically, any roasted tomato will do just fine!

Roasted Compari Tomatoes

It can’t get much easier than this…


  • As many compari tomatoes as you like


  1. Preheat oven to 325 degrees.
  2. Slice each tomato in half and place cut-side up in a baking dish or roasting pan, ensuring a couple inches are left between each so the liquid will evaporate rather than steaming the tomatoes.
  3. Drizzle with olive oil, sprinkle with a little salt and pepper, and top with a sliver of garlic.
  4. Bake for about half an hour or until tomatoes are roasted down to your liking!

Tips, Tricks, and Substitutions

Compari Tomatoes: You can really do this with any tomato you please; your cooking time will simply vary.

How Many Tomatoes? I recommend doing this in bulk when tomatoes are cheap and in season. Then just freeze them and have loads on hand for last-minute toppings and sauces! For the salmon, I pulled the tomatoes right out of the fridge and they simply needed to bake with the fish to come back to temperature.

Cooking Time: Honestly, you can let them go for much longer than the recipe states and it will take a decent amount of time before they’ll start to burn since the temperature is so low, so if you want to cook them down even further, go right ahead and just check on them every so often.


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