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Balsamic Glazed Salmon

Balsamic Salmon Recipe

Zona House
Enjoy a delicious Honey Balsamic Salmon that's pan-seared to perfection and drizzled with a delightful sweet and tangy glaze made from honey, balsamic vinegar, and Dijon mustard. This recipe is super simple and quick, so you can have a tasty meal ready in just 25 minutes! Happy cooking!
5 from 5 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Seafood
Cuisine American
Servings 2
Calories 329 kcal

Equipment

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

Notes about ingredients and substitutions
  • 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.
Storage instructions
  • Store leftovers in an airtight container in the fridge up to 3-4 days.

Nutrition

Serving: 1Calories: 329kcalCarbohydrates: 16gProtein: 35gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 94mgSodium: 129mgPotassium: 907mgFiber: 0.4gSugar: 13gVitamin A: 90IUVitamin C: 1mgCalcium: 47mgIron: 2mg
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