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Balsamic Glazed Salmon - A Simple, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets (about 6 ounces each), skin-on or skinless
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (plus more as needed)
  • 2 cloves garlic, finely minced
  • 1/3 cup balsamic vinegar
  • 2 tablespoons honey (or maple syrup)
  • 1 tablespoon low-sodium soy sauce (or tamari)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 1 tablespoon unsalted butter (optional, for a glossy finish)
  • Lemon wedges, for serving
  • Fresh parsley or chives, chopped, for garnish (optional)

Method
 

  1. Pat the salmon dry. Use paper towels to remove surface moisture. This helps you get good browning and prevents the fish from steaming.
  2. Season simply. Sprinkle both sides with salt and pepper. Let the fillets sit at room temperature for 10 minutes while you start the glaze.
  3. Make the glaze. In a small saucepan, combine balsamic vinegar, honey, soy sauce, Dijon, garlic, and red pepper flakes (if using). Bring to a gentle simmer over medium heat. Cook, stirring occasionally, until slightly thickened, glossy, and reduced by about one-third, 5–7 minutes. It should coat the back of a spoon.
  4. Preheat the pan. Heat a large oven-safe skillet over medium-high. Add olive oil. When the oil shimmers, it’s ready.
  5. Sear the salmon. Place fillets in the pan, presentation side down (skin side up if using skin-on). Cook without moving them for 2–3 minutes until a golden crust forms. Flip carefully.
  6. Glaze and finish. Reduce heat to medium-low. Spoon a generous layer of glaze over each fillet. Continue cooking on the stovetop for 2–4 minutes, spooning on more glaze as it thickens, until the salmon is just cooked through. Alternatively, transfer the skillet to a 400°F (200°C) oven for 5–7 minutes to finish.
  7. Check doneness. The salmon should flake easily with a fork and look slightly translucent in the center, or read 125–130°F (52–54°C) on an instant-read thermometer for medium.
  8. Optional butter swirl. Off the heat, whisk the butter into the remaining glaze in the pan for extra sheen and richness. Spoon over the salmon.
  9. Garnish and serve. Squeeze lemon over the fillets, sprinkle with herbs, and serve with extra glaze. Great with rice, quinoa, mashed potatoes, or roasted vegetables.