Balsamic Glazed Salmon
This Balsamic Glazed Salmon is a quick and elegant dish with a rich, sweet, and tangy glaze made from balsamic vinegar, honey, Dijon mustard, and rosemary. The salmon is pan-seared to perfection—crispy on the outside, tender and flaky on the inside—and finished with a drizzle of the savory glaze. Ideal for a weeknight meal or a refined dinner party entrée.
Servings: 4
Calories: 396kcal
Ingredients
For the Balsamic Rosemary Glaze:
- ½ cup balsamic vinegar
- ¼ cup white wine or low-sodium chicken broth
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 rosemary sprig about 7 inches long
- 1 clove garlic minced
For the Salmon:
- 4 6 oz salmon fillets, skinless or skin-on
- Salt and freshly ground black pepper to taste
- 2 teaspoons olive oil
- Finely minced rosemary or parsley for garnish (optional)
Instructions
- Let the salmon rest at room temperature for 10–15 minutes before cooking.
- In a medium saucepan, combine balsamic vinegar, white wine or broth, honey, Dijon mustard, rosemary sprig, and minced garlic. Bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer until the glaze has thickened and reduced to about ⅓ cup, approximately 10–15 minutes, stirring occasionally.
- Remove from heat and strain the glaze through a fine mesh strainer into a heatproof bowl. Set aside.
- Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a large non-stick skillet over medium-high heat. Add the salmon fillets and sear, undisturbed, for 3–4 minutes until golden brown on the bottom.
- Flip each fillet carefully and cook for another 2–3 minutes, or until the salmon is just cooked through and flakes easily with a fork.
- Serve the salmon warm, drizzled generously with the balsamic glaze. Garnish with rosemary or parsley if desired.
Notes
The balsamic glaze can be made in advance and stored in the refrigerator for several days.
This glaze also works wonderfully on chicken, pork, or roasted vegetables.