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Let’s begin by gathering our ingredients for Balsamic Glazed Salmon:
Ingredients:
1/2 cup balsamic vinegar
1/4 cup white wine
2 tbsp honey
1 tbsp dijon mustard
1 tbsp chopped fresh rosemary
1 cloves garlic, finely minced
1 salmon fillet
Salt and pepper
2 tsp canola oil
In a saucepan combine 1/2 cup balsamic vinegar, 1/4 cup white wine, 2 tbsp honey, 1 tbsp dijon mustard, 1/2 tbsp of the chopped rosemary and 1 minced garlic clove. 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 1/3 cup. This will take about 13 – 15 minutes, stirring occasionally. Remove from heat and pour into a bowl.
Season both sides of salmon with salt and pepper. Heat a large non-stick skillet over medium-high heat and add 1 tsp of canola oil. Once pan and oil are hot, add salmon and cook for about 3 – 5 minutes. Carefully flip salmon to opposite side and continue to cook 3 – 5 minutes longer until bottom is browned and salmon has cooked through.
Serve warm, drizzling each fillet with balsamic rosemary glaze and sprinkling with remaining 1/2 tbsp of rosemary. Plate to serve. Enjoy!
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Balsamic Glazed Salmon
Try this glorious combination of flavors to make one of the best salmon glazes you've ever had!
Ingredients:
- 1/2 cup balsamic vinegar
- 1/4 cup white wine
- 2 tbsp honey
- 1 tbsp dijon mustard
- 1 tbsp chopped fresh rosemary
- 1 cloves garlic, finely minced
- 1 salmon fillet
- Salt and pepper
- 2 tsp canola oil
Instructions:
In a saucepan combine 1/2 cup balsamic vinegar, 1/4 cup white wine, 2 tbsp honey, 1 tbsp dijon mustard, 1/2 tbsp of the chopped rosemary and 1 minced garlic clove. 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 1/3 cup. This will take about 13 - 15 minutes, stirring occasionally. Remove from heat and pour into a bowl. Season both sides of salmon with salt and pepper. Heat a large non-stick skillet over medium-high heat and add 1 tsp of canola oil. Once pan and oil are hot, add salmon and cook for about 3 - 5 minutes. Carefully flip salmon to opposite side and continue to cook 3 - 5 minutes longer until bottom is browned and salmon has cooked through. Serve warm, drizzling each fillet with balsamic rosemary glaze and sprinkling with remaining 1/2 tbsp of rosemary. Plate to serve. Enjoy!
In a saucepan combine 1/2 cup balsamic vinegar, 1/4 cup white wine, 2 tbsp honey, 1 tbsp dijon mustard, 1/2 tbsp of the chopped rosemary and 1 minced garlic clove. 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 1/3 cup. This will take about 13 - 15 minutes, stirring occasionally. Remove from heat and pour into a bowl. Season both sides of salmon with salt and pepper. Heat a large non-stick skillet over medium-high heat and add 1 tsp of canola oil. Once pan and oil are hot, add salmon and cook for about 3 - 5 minutes. Carefully flip salmon to opposite side and continue to cook 3 - 5 minutes longer until bottom is browned and salmon has cooked through. Serve warm, drizzling each fillet with balsamic rosemary glaze and sprinkling with remaining 1/2 tbsp of rosemary. Plate to serve. Enjoy!
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Made this recipe last night. Wow.. it is great. So simple but sooo tasty. I BBQ the Salmon instead of pan frying.Thanks for another great recipe.
Great to hear, Marty! This recipe is delicious – very underrated! I’ll have to try it on the grill next time. Thanks.
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