Photo of Balsamic, maple & chilli glazed salmon by WW

Balsamic, maple & chilli glazed salmon

Points® value
Total Time
30 min
5 min
25 min
Sweet and salty notes of maple syrup and balsamic vinegar work brilliantly with chilli to create a mouth watering centrepiece


Balsamic vinegar

6 tablespoon(s)

Maple Syrup

2 tablespoon(s)

Chilli flakes

½ teaspoon(s), level

Salmon, raw

1000 g, skinless

Calorie controlled cooking spray

4 spray(s)

Pak Choi

4 portion(s), halved

Soy Sauce

1 tablespoon(s)

Thai Fish Sauce

2 teaspoon(s)

Lime Juice, Fresh

15 ml


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the balsamic vinegar, maple syrup and chilli in a small pan and bring to the boil. Simmer for 5 minutes, until syrupy. Set aside.
  2. Line a large roasting tin with baking paper and arrange the salmon skin-side down. Brush all over with half the glaze and roast for 10 minutes. Brush with the remaining glaze and roast for a further 10 minutes.
  3. Meanwhile, mist a wok or large frying pan with cooking spray and stir-fry the pak choi for 3-4 minutes. Add the soy sauce, fish sauce and lime juice and stir-fry for 30 seconds.
  4. Serve 165g salmon per person, with the pak choi and a portion of roast potatoes on the side.