Salmon is my go-to fish of choice. I love grilling it, baking it, pan-frying it, eating a smoked lox version of it… you name it, I love it! So I found a fast way of making it without sacrificing taste. Winner, winner, salmon dinner!
This salmon is pan-fried and has a balsamic glaze drizzled across the top creating a perfect harmony of savory and sweet flavors. You can sautee some veggies up in the same pan for a complete one-pan dinner or serve on top of your favorite pasta or rice.
20-Minute Balsamic Glazed Salmon
- 1/2 cup balsamic vinegar
- 1/4 cup white wine (or chicken broth)
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 1 thyme sprig
- 1 cloves garlic, minced
- 4 (6-oz) salmon fillets
- Salt and freshly ground black pepper
- 2 teaspoons olive oil, divided
- Finely minced parsley, for garnish
- Allow salmon to rest 10 – 15 minutes at room temperature.
- Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, dijon mustard, thyme 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 parsley, if desired. Enjoy!