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Recipe of the week: Balsamic Glazed Salmon

May 9, 20143 CommentsRecipesBy Captain Tom Ohaus

Balsamic Glazed Salmon

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!

Thanks for reading. If you’d like to receive a monthly email, sign up for our e-newsletter. For your convenience, here is a printable version of Balsamic Glazed Salmon.

If you try the recipe, please leave your comments below.  We’d love to hear how it turns out. If you’d like to submit a recipe to be considered for recipe of the week, please send your recipe to andrew.pooch@anglingunlimited.com.

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!

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About the author

Captain Tom Ohaus

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3 Comments
  1. Reply
    May 21, 2014 at 10:39 pm
    Marty Feinmark

    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.

    • Reply
      May 22, 2014 at 9:28 pm
      Andrew

      Great to hear, Marty! This recipe is delicious – very underrated! I’ll have to try it on the grill next time. Thanks.

  2. Reply
    July 8, 2014 at 6:41 pm
    Lee

    Excellent web site you have got here.. It’s difficult to find good quality writing like yours these days.

    I really appreciate individuals like you! Take care!!

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