Balsamic Honey Salmon is a tasty dish featuring pan-seared salmon fillets that get crispy on the outside while staying juicy inside. They’re topped with a sweet and tangy glaze made from honey, balsamic vinegar, and a kick of Dijon mustard.
As the glaze cooks, it thickens and adds tons of flavor that pairs perfectly with the salmon. Not only does it taste amazing, but it also looks great on the plate, making it a fantastic meal option anytime you want to impress.
Table of Contents
- Why I love this recipe
- Expert tips
- FAQ’s
- Process shots for Honey and Balsamic Salmon
- You may also enjoy
Why I love this recipe
This recipe is super simple and quick, ready to go in just 25 minutes! Perfect for when you need something tasty without spending too much time in the kitchen.
This small batch recipe for two makes a great lunch, dinner, or impressive romantic date night meal.
This recipe is moderately low-carb, but not necessarily by Keto’s extreme low-carb guidelines.
Expert tips
You can tell when salmon is cooked by checking the temperature or just looking at it. If you want it medium-rare, cook it until it hits between 125−135°F; the flesh should be flaky but still juicy and a little opaque in the middle. If you prefer it well done, make sure it reaches 145°F, and the flesh should be completely opaque and flaky.
FAQ’s
Balsamic vinegar pairs well with salmon, particularly when used as a glaze or sauce, since its sweetness and tanginess enhance the fish’s richness. It is often mixed with sweeteners such as honey or maple syrup, along with garlic and herbs like rosemary or parsley, to produce a tasty glaze that caramelizes during cooking.
Process shots for Honey and Balsamic Salmon
You may also enjoy
- Honey Garlic Shrimp
- Honey Dijon Almond Salmon and Asparagus
- Honey Garlic Pork Chops
- Salmon Burgers
- Fried Salmon Patties
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Balsamic Salmon Recipe
Ingredients
For the Honey Balsamic Glaze:
- ¼ cup balsamic vinegar
- ⅛ cup chicken broth
- 1 Tablespoon honey
- ½ Tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon jarred minced garlic
For the seared Salmon:
- 2 salmon filets (about 6 ounces each, skin removed optional)
- Salt and black pepper (to taste)
- 1 teaspoon olive oil
- Parsley for garnish (optional)
Instructions
For the Glaze:
- Allow the salmon to come to room temperature about 15 minutes.
- Meanwhile, in a medium saucepan combine the balsamic vinegar, broth, honey, Dijon mustard, thyme and garlic.
- Heat the mixture over medium-high heat and bring to a boil.
- Reduce the heat and simmer over medium-low heat until sauce has thickened, about 15 minutes, stirring occasionally.
- Remove the glaze from the heat and set aside.
For the Salmon:
- Sprinkle both sides of the salmon with salt and pepper.
- Heat the olive oil in a medium sized non-stick skillet over medium-high heat.
- Add the salmon fillets and cook about 4 – 6 minutes (depending on the thickness) without moving.
- Carefully flip the salmon to the other side and cook 4 – 6 minutes longer until the salmon has cooked through.
- Transfer the salmon to serving plates and drizzle each fillet with the balsamic glaze.
- Garnish with fresh parsley, if desired, and serve immediately.
Video
Notes
- You can tell when salmon is cooked by checking the temperature or just looking at it. If you want it medium-rare, cook it until it hits between 125−135°F; the flesh should be flaky but still juicy and a little opaque in the middle. If you prefer it well done, make sure it reaches 145°F, and the flesh should be completely opaque and flaky.
- Store leftovers in an airtight container in the fridge up to 3-4 days.
Nutrition
Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
salmon | Backyard Gardener
Monday 25th of November 2019
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