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Balsamic Glazed Salmon
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Balsamic Glazed Salmon

This Balsamic Glazed Salmon is a simple yet elegant main dish, perfect for both weeknight dinners and special occasions. It features tender, pan-seared salmon fillets topped with a tangy-sweet balsamic reduction infused with garlic, rosemary, Dijon mustard, and honey. The glaze pairs beautifully with the rich flavor of the salmon, making this recipe a flavorful and impressive option with minimal effort.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: balsamic salmon, easy salmon recipe, healthy salmon dish, pan seared salmon, salmon with balsamic glaze
Servings: 4
Calories: 396kcal

Ingredients

For the Balsamic Rosemary Glaze:

  • ½ cup balsamic vinegar
  • ¼ cup white wine or low-sodium chicken broth
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 rosemary sprig about 7 inches long
  • 1 clove garlic minced

For the Salmon:

  • 4 6 oz salmon fillets, skinless or skin-on
  • Salt and freshly ground black pepper to taste
  • 2 teaspoons olive oil
  • Finely minced rosemary or parsley for garnish (optional)

Instructions

  • Let the salmon fillets rest at room temperature for 10–15 minutes before cooking.
  • In a medium saucepan, combine the balsamic vinegar, white wine (or broth), honey, Dijon mustard, rosemary sprig, and garlic. Bring to a boil over medium-high heat.
  • Reduce heat to medium-low and simmer until the mixture has thickened and reduced to about ⅓ cup, around 10–15 minutes. Stir occasionally.
  • Strain the glaze through a fine mesh strainer into a heatproof bowl. Set aside.
  • Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
  • Heat the olive oil in a large non-stick skillet over medium-high heat. Add the salmon fillets, skin-side up if applicable, and sear without moving for 3–4 minutes until the bottoms are nicely browned.
  • Flip each fillet and cook for another 2–3 minutes, or until the salmon is just cooked through and flakes easily with a fork.
  • Plate the salmon and drizzle generously with the balsamic glaze. Garnish with minced rosemary or parsley if desired.

Notes

The balsamic glaze can be made ahead and stored in the refrigerator for several days.
This glaze is also excellent over chicken, pork, or roasted vegetables.