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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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.

[schema type=”recipe” name=”Balsamic Glazed Salmon” description=”Try this glorious combination of flavors to make one of the best salmon glazes you’ve ever had!” ingrt_1=”1/2 cup balsamic vinegar” ingrt_2=”1/4 cup white wine” ingrt_3=”2 tbsp honey” ingrt_4=”1 tbsp dijon mustard” ingrt_5=”1 tbsp chopped fresh rosemary” ingrt_6=”1 cloves garlic, finely minced” ingrt_7=”1 salmon fillet” ingrt_8=”Salt and pepper” ingrt_9=”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!” ]