Balsamic Glazed Salmon – this is one of my favorite ways to prepare salmon! It’s easy to make yet the end results are amazingly delicious! It’s just one of those impressive entrees that’s sure to please yet it doesn’t require much.
This salmon has layers of flavor that all come together so well. You get the perfectly pan seared fillets with it’s golden brown, nicely crisp, outer edge then it’s perfectly tender melt-in-your mouth interior and it’s drizzled with a sweet and lightly tart and tangy, reduced balsamic glaze.
You’ll also loves the notes of flavor from the fresh garlic and rosemary here.
How could you not love this dish? Plus when anything includes balsamic in the title definitely sign me up! Isn’t it just one of the best ingredients?
How to Make Salmon and Honey Balsamic Glaze
- Let salmon to rest 10 at room temperature.
- In a saucepan combine balsamic vinegar, white wine, honey, dijon mustard, rosemary and the garlic, bring to a boil.
- Reduce heat and simmer until thickened, about 10 minutes.
- Remove from heat and pour through a fine strainer into a heat proof dish. Set aside.
- Season salmon and cook in skillet until nicely browned on both sides.
- Serve warm drizzling each fillet with balsamic rosemary glaze, garnished if desired.
Can I Subsitute Chicken for This Recipe?
I know I share a lot of salmon recipes and if you don’t want to pay the higher cost of salmon you definitely can use chicken as well. Just pound them to an even thickness then cook about 4- 5 minutes per side until they are 165 degrees in the center. Then when you can splurge definitely try it with the salmon at least once. This sauce is just so good over salmon!
What Should I Serve with This Salmon?
I recommend serving it up with asparagus, green beans, roasted vegetables or a green salad.
Just don’t be skimpy with the glaze over the salmon. Of course I ended up adding more than pictured here. Just smother them :).
More Salmon Recipes You’ll Love
Balsamic Glazed Salmon
Such a tasty recipe! Salmon fillets are pan seared until perfectly golden brown and topped with a rich, sweetly sweet slightly tangy balsamic glaze. Garlic and rosemary are also included for two more layers of fresh flavor.
Balsamic Rosemary Glaze
- 1/2 cup balsamic vinegar
- 1/4 cup white wine or low-sodium chicken broth
- 2 Tbsp honey
- 1 Tbsp dijon mustard
- 1 rosemary sprig (about 7-inches)
- 1 cloves garlic minced
- 4 (6 oz) salmon fillets skinless or skin on
- Salt and freshly ground black pepper
- 2 tsp olive oil divided
- Finely minced rosemary or parsley, for garnish (optional)
Allow salmon to rest 10 - 15 minutes at room temperature. Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, dijon mustard, rosemary and the garlic.
Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened and reduced to about 1/3 cup, about 10 - 15 minutes, stirring occasionally.
Remove from heat and pour through a fine strainer into a heat proof dish. Set aside.
Season both sides of salmon with salt and pepper. Heat oil in a 12-inch non-stick skillet over medium-high heat.
Add salmon fillets and cook, without moving until salmon has nicely browned on bottom, about 3 - 4 minutes. Carefully flip salmon to opposite side and continue to cook 2 - 3 minutes longer until salmon has cooked through.
Serve warm drizzling each fillet with balsamic rosemary glaze. Garnish with finely minced rosemary or parsley if desired
Recipe source: Cooking Classy