Prep the salmon: Pat the fillets dry with paper towels. Season both sides with salt and pepper. If using skin-on fillets, keep the skin dry to help it crisp.

Start the glaze: In a small saucepan, combine strawberries, balsamic vinegar, honey, and garlic. Add a pinch of red pepper flakes if you like a subtle kick.

Simmer and reduce: Bring the mixture to a gentle simmer over medium heat. Cook for 6–8 minutes, stirring occasionally, until the strawberries soften and the sauce thickens slightly. You’re aiming for a spoon-coating consistency, not jam.

Finish the glaze: Off the heat, stir in 1 teaspoon lemon zest and 1–2 teaspoons lemon juice to brighten. If you want extra gloss and body, whisk in the butter until melted. Taste and adjust sweetness or acidity.

Choose your cooking method: You can pan-sear or bake the salmon. Both work well. For the best crust, pan-sear. For hands-off ease, bake.

Pan-sear option: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add salmon skin-side down and cook 3–5 minutes, pressing gently for even contact. Flip and cook 2–4 minutes more, depending on thickness, until just shy of your preferred doneness.

Bake option: Preheat oven to 400°F (200°C). Line a sheet pan with parchment. Brush salmon with 1 tablespoon olive oil. Bake 8–12 minutes, depending on thickness, until the centers are just translucent and flake easily.

Glaze the salmon: Spoon some strawberry balsamic glaze over the salmon during the last minute of cooking, or brush it on right after you pull the salmon off the heat. Reserve extra glaze for serving.

Garnish and serve: Top with fresh basil and a squeeze of lemon. Serve with the remaining glaze on the side.