Try this Balsamic Glazed Salmon recipe, or contribute your own.
- Carbohydrate 9.95464896576661 g
- Cholesterol 0 mg
- Fat 2.35567888109879 g
- Fiber 0.0643603540473782 g
- Protein 0.186904930708224 g
- Saturated Fat 0.182671958353281 g
- Serving Size 1 1 serving (46g)
- Sodium 589.178769110856 mg
- Sugar 9.89028861171923 g
- Trans Fat 0.0320611846895907 g
- Calories 68 calories
Step-by-step
- Allow salmon to rest 10 minutes at room temperature.
- Meanwhile, in a medium saucepan combine balsamic vinegar, white wine, honey, dijon mustard, 1/2 Tbsp of the chopped rosemary and the garlic.
- Heat mixture over medium-high heat and bring to a boil, then reduce heat and simmer over medium-low heat until sauce has thickened and reduced to 1/3 cup, about 13 - 15 minutes, stirring occasionally.
- Remove from heat and pour into a heat proof dish (using a rubber spatula to get it all out) and allow to cool.
- Season both sides of salmon with salt and pepper.
- Heat a large non-stick skillet over medium-high heat and add 1 tsp of canola oil.
- Once pan and oil are hot, add 2 salmon fillets and cook, without moving, until salmon has nicely browned on bottom, about 3 - 5 minutes.
- Carefully flip salmon to opposite side and continue to cook 3 - 5 minutes longer until bottom is browned and salmon has cooked through.
- Rest in a warm oven (don't rest it in a hot oven, you don't want to continue to cook it. If you have to skillets I would recommend just using both and cooking all of the salmon at once.
- Wipe skillet clean, add remaining 1 tsp oil, once hot repeat process with remaining 2 salmon fillets.
- Serve warm drizzling each fillet with balsamic rosemary glaze and sprinkling tops with remaining 1/2 Tbsp of rosemary.
Sequencing the Reduction
Unlike pan-sauces that rely on cold butter additions at the finish, this reduction requires total patience at the stove. Simmering balsamic vinegar, white wine, and honey over medium-low heat transforms high-acid liquid into a syrupy glaze measuring precisely one-third of a cup. Pull the saucepan off the burner the moment the bubbles turn heavy and sluggish. Cool the mixture completely before applying it, or residual heat will cook the proteins prematurely upon contact.
Managing Pan Temperature
Cooking salmon requires a smoking-hot non-stick skillet and a high-smoke-point fat like canola oil. Add the fillets skin-side down and leave them entirely alone for three to five minutes to build a crisp exterior crust. Overcrowding the pan drops surface temperature instantly, leading to steaming instead of searing. Cook in two separate batches using one teaspoon of oil per round if your skillet diameter is under twelve inches.
Assessing Doneness Visually
Determining fish doneness without a thermometer relies entirely on visual cues. Watch the sides of the fillet for opaque white proteins called albumin pushing through the flesh. When the exterior flakes gently under pressure and the internal center retains a translucent coral tint, transfer the fish immediately to a warm environment to halt cooking.
