Balsamic Glazed Salmon
This Balsamic Glazed Salmon is an elegant yet quick dish featuring pan-seared salmon fillets topped with a rich, tangy-sweet balsamic reduction infused with garlic, rosemary, Dijon mustard, and honey. It’s a flavorful, restaurant-quality meal that comes together in just 30 minutes—perfect for weeknight dinners or entertaining guests.
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 fillets sit at room temperature for 10–15 minutes before cooking.
- In a medium saucepan, combine the balsamic vinegar, white wine (or broth), honey, Dijon mustard, rosemary sprig, and minced garlic. Bring to a boil over medium-high heat.
- Reduce heat to medium-low and simmer until the glaze has reduced to about ⅓ cup, about 10–15 minutes. Stir occasionally.
- Strain the glaze through a fine mesh strainer into a heatproof bowl. Set aside.
- Pat the salmon dry 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 for 3–4 minutes without moving, until browned 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 minced rosemary or parsley if desired.
Notes
The balsamic glaze can be made ahead and stored in the refrigerator for up to several days.
This glaze also pairs wonderfully with chicken, pork, or roasted vegetables.