Balsamic Glazed Salmon

I’m from the Pacific Northwest, so I have to represent seafood on this blog every now and then!  A few months ago, my husband and I bought some amazing looking salmon and a pack of cedar planks from Costco.  I was able to divvy up the salmon into several meals, which was a nice treat! 😉  This balsamic glazed salmon comes from Cooking Classy’s blog – and this is definitely a classy meal!  This particular recipe did not involve one of the planks (but check out this Grilled Cedar Plank Salmon dish previously seen on this blog).

I just looooove balsamic vinegar, yet I so rarely use it.  I have labeled it as one of those “special” ingredients and therefore seem to save it for more “special” dishes.  It can be very potent, but brings such a lovely taste and smell to any dish, that I just cannot resist it.

This was a pretty simple recipe – the recipe calls for pan-frying it, but you could grill it too!  Also, I apologize that I posted several pictures of basically the same thing.  Lately I have not been taking many pictures of the actual cooking/prepping process, as opposed to the final product.  I promise that I will get more into that!

A few side notes: the original recipe calls for 4 salmon fillets, but I was only using 2, so I reduced the recipe a bit (my Ingredients list is cut in half from the original recipe’s ingredient list).  Despite this, I had a TON of glaze, as you can see from the pictures, so I probably didn’t reduce the ingredients enough.  The second side note is that I forgot to run to my mom’s beforehand and snip some fresh rosemary from her garden, so I used dried.  But it was still tasty!

Balsamic Glazed Salmon

serves 2

-1/4cu balsamic vinegar
-/8cu white wine (I used white cooking wine)
-1tbsp honey
-1/2tbsp dijon mustard
-1/2tbsp chopped fresh rosemary, divided
-1 clove garlic, finely minced
-2 (4-6oz) salmon fillets
-salt and freshly ground black pepper
-2tsp canola oil, divided

-Allow salmon to rest 10 minutes at room temperature.
-Meanwhile, in a medium saucepan, combine balsamic vinegar, white wine, honey, dijon mustard, half of the chopped 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 about 10-15 minutes, stirring occasionally. Remove from heat and pour into a heat proof dish (using a rubber spatula to get it all out) and allow to cool.
-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 2 salmon fillets and cook, without moving, until salmon has nicely browned on bottom, 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 tops with remaining rosemary.


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