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Tuscan Glazed Salmon - Bright, Savory, and Weeknight Easy

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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
  • 2 tablespoons olive oil, plus more if needed
  • 3 cloves garlic, minced
  • 1/3 cup sun-dried tomatoes in oil, finely chopped
  • 1/4 cup dry white wine or low-sodium chicken broth
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey (or maple syrup)
  • Zest of 1 lemon, plus 1 tablespoon lemon juice
  • 1/3 cup low-sodium chicken broth (additional, for thinning if needed)
  • 1/3 cup light cream or half-and-half (optional for a creamier glaze)
  • 1 teaspoon dried Italian seasoning or a mix of dried basil, oregano, and thyme
  • 1/4 teaspoon crushed red pepper flakes (optional, for gentle heat)
  • 2 tablespoons chopped fresh parsley or basil, for garnish
  • Kosher salt and freshly ground black pepper, to taste
  • Lemon wedges, for serving

Method
 

  1. Pat the salmon dry. Season both sides with salt and pepper. Dry fish sears better and helps the glaze cling.
  2. Heat the pan. Set a large skillet over medium-high heat and add 2 tablespoons olive oil. When the oil shimmers, it’s ready.
  3. Sear the salmon. Place the fillets in the pan, presentation side down (the side that was not skin). Cook 3–4 minutes until golden. Flip and cook another 2–3 minutes. Transfer to a plate; they’ll finish in the glaze.
  4. Sauté the aromatics. Lower heat to medium. Add the minced garlic and chopped sun-dried tomatoes. Stir for 30–45 seconds until fragrant, taking care not to burn the garlic.
  5. Build the glaze. Add the white wine (or broth) to deglaze, scraping up any browned bits. Stir in balsamic vinegar, honey, lemon zest, lemon juice, Italian seasoning, and red pepper flakes. Simmer 2–3 minutes until slightly syrupy.
  6. Adjust the body. If you want a silkier, lightly creamy finish, stir in the light cream or half-and-half now. If the glaze feels too thick, splash in a bit more broth to loosen. Taste and adjust salt and pepper.
  7. Return the salmon. Nestle the fillets back into the pan. Spoon glaze over the tops and simmer 1–3 minutes, just until the salmon is cooked to your liking. It should flake easily and look slightly translucent in the center for medium.
  8. Finish and serve. Take off the heat. Shower with chopped parsley or basil. Serve with lemon wedges and any extra glaze from the pan.