Salmon with black garlic glaze recipe

During my recent shopping trip to Eataly I bought black garlic. “Black garlic? What is THAT?”, you ask. I will tell you in just a moment, but want to preface it with why I even bought it in the first place. I tasked a few ladies in my moms group to try new food. It can be any food, as long as it’s REAL food. So I decided to join them and I was on the prowl for something I never tried. And then I saw the black garlic. I had no clue what I would do with it, but I bought it anyway, figuring that I would find a way to cook it by searching the web.


What is black garlic… It is same old garlic we know, but a fermented version of it. I brought it home, stripped a clove from it’s shell,  gave it a whiff, and took a bite. To describe its texture, it has a gummy consistency, and you can almost mold it like a dough. The taste is extremely unique- it is sweet, with some black strap molasses  and garlic undertones, also somewhat tangy. I really liked the flavor!

And best of all, it does not leave you with a garlic breath!

So here is what I decided to make… Salmon with black garlic glaze. I hope you enjoy it too.

Salmon with black garlic glaze

Rating: 51

15 minutes

25 minutes

40 minutes

See Detailed Nutrition Info on

Salmon with black garlic glaze

  • 1/4 cup balsamic vinegar
  • 1/4 cup fresh juice from oranges
  • 2 Tbsp. honey
  • 1/8 tsp. red pepper flakes
  • one clove black garlic, diced
  • 1 sprig fresh rosemary
  • 2 tsp. olive oil
  • 4 salmon fillets (6 oz. each)
  • Himalayan salt and black pepper
  • 1 tsp. ghee (or coconut oil for dairy free option)


  1. Combine in a bowl vinegar, juice, honey, black garlic, and red pepper flakes. Whisk the ingredients together. Add rosemary sprig.
  2. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes.
  3. Heat olive oil in a skillet to medium and add black garlic glaze. Cook until thick and syrupy. Remove rosemary and whisk in ghee or coconut oil. Pour over salmon.
  4. Enjoy!

*Adapted from Daily Homemade

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