Baked Lemon and Vinegar Glazed Salmon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Oven-baked salmon fillets glazed with a tangy mixture of white vinegar, fresh lemon juice, and honey for a balanced sour and sweet finish. This Mediterranean-inspired seafood recipe, ready in about 23 minutes, pairs salmon fillets, white vinegar, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 8 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place 4 salmon fillets (5 oz each) skin-side down.
  2. Step 2: In a small bowl, whisk together 2 tbsp white vinegar, 2 tbsp fresh lemon juice, 1 tbsp honey, and 1 tbsp olive oil until well combined.
  3. Step 3: Brush the vinegar-lemon glaze evenly over the tops of the salmon fillets. Season each with 1 tsp salt and 1/2 tsp black pepper.
  4. Step 4: Bake the salmon in the preheated oven for 12-15 minutes until the fish flakes easily with a fork and the glaze is slightly caramelized.
  5. Step 5: Remove from oven and sprinkle 1 tbsp chopped fresh dill over the fillets before serving.

Frequently asked questions

How long does Baked Lemon and Vinegar Glazed Salmon take to make?

Total time is about 23 minutes (8 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Lemon and Vinegar Glazed Salmon?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Baked Lemon and Vinegar Glazed Salmon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Lemon and Vinegar Glazed Salmon for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Lemon and Vinegar Glazed Salmon?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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