Key-Lime Balsamic & Honey Glazed Salmon

We carry fresh salmon whenever possible, and we strive to carry salmon that is wild and line-caught.

We have many recipes for salmon, from basic pan-seared salmon to power-packed quinoa bowls with salmon and quick-pickled veggies.

This salmon, served with our recipe for Kale & Citrus Salad with Goat Cheese and a Creamy Basil Dressing is a meal that is filled with bright flavors, different textures and a little kick from the jalapeños tucked into the salad. The salmon cooks up in about the same time it takes the balsamic to simmer and reduce, so the who meal comes together in no time.

Key-Lime Balsamic & Honey Glazed Salmon

Key-Lime Balsamic & Honey Glazed Salmon

This is a quick and delicious way to make a weeknight meal. The tart of the lime is mellowed by honey as well as the reduction process, creating a fantastically sweet, citrus flavor. Serves 2.
Course Main Course
Cuisine American
Servings 2 people


For the salmon:

For the glaze:

  • 1/4 cup Sigona’s Key lime white balsamic see note
  • 1 1/2 Tbsp honey such as local, raw honey from Honey Hole Honey Co., available only at Sigona’s
  • 1/4 tsp salt
  • 1/4 tsp pepper


  • Preheat oven to 425°F.
  • In a small saucepan, stir together the balsamic, honey, salt and pepper. Bring to a boil, stirring occasionally; reduce to low and simmer, stirring occasionally, for 8 to 10 or until it has reduced by almost half. Remove from the heat and transfer to a bowl. It will continue to thicken as it cools.
  • Line a rimmed baking pan with foil and lightly grease with oil. Brush both sides of the salmon with oil and season with salt and pepper. Place the salmon skin-side down on the foil then roast for about 8 to 12 minutes or until cooked through (the FDA recommends 145°F though some salmon fans say 125°F for an optimum flavor experience).
  • Once the salmon is plated, drizzle with the key-lime balsamic & honey glaze. Serve immediately.
Keyword key lime white balsamic, salad, salmon
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