If you like balsamic vinegar, you’ll love this salmon dish! This one has been in my meal rotation for years, and for good reason. It’s a really simple recipe — and like most really simple things, it’s also beautiful!

I make this with plain ol’ grocery store balsamic vinegar. If you have a high quality balsamic that’s already fairly thick and somewhat sweet, you may be able to cut back on the honey and reduce the simmering time.
This serves 3 or 4. If you want 4-oz. servings, it serves 4; if you want 5-to-6-oz. servings, it serves 3.

Balsamic-Glazed Salmon
2 T. olive or coconut oil
16 oz. salmon fillet, skin removed; cut into 3 or 4 serving pieces
1/2 cup balsamic vinegar
1 Tablespoon + 1 teaspoon honey
salt and black pepper
coarse salt for garnish, optional

Note: This recipe serves 3 or 4, but in the photos here, I’m just cooking one 4-oz fillet, cut into pieces.
Preheat a skillet that can hold all your fillets; non-stick, or a well seasoned cast iron one, preferably. Use whatever heat you would use for pancakes; probably medium to medium-high.
Meanwhile, salt and pepper both sides of the salmon; generously with pepper, and lightly with salt. Here’s what mine looks like…

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Also at this time, stir together the vinegar and honey, and set aside.
Once your skillet is “pancake hot” — that is, droplets of water dropped onto the surface first skittle quickly, then evaporate — add the oil and tilt the pan to cover most or all of the pan, then gently drop the fillets onto the pan.
Once the first side is a nice golden brown, flip it over. You know it’s browning when you see the fish at the bottom start to get more opaque, but the surest way to know if the underside is done is to just carefully lift it up and peek.
Once I flipped mine and watched for a bit, I noticed that while the thinner piece (lower piece, in the photo below) was cooking to a nice doneness at a good rate, the thicker piece was still quite orange in the middle — and I knew that by the time it got done in the middle, the surface might be overdone.

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So I pulled the thicker piece off to a cutting board, and sliced it horizontally through the raw part, then returned it to the pan with these two raw sides down.

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Once all the fillets are cooking on their second side, turn the heat to medium-low and add the vinegar mixture to the pan. Let this continue to cook until the fish is opaque all the way through, but flakes easily when pried gently with a fork.
Remove the fish to the serving plate(s). Return the sauce to the heat, and simmer until thickened to a glaze consistency. Here’s the before and after; as it thickens, the bubbles get larger and the sauce takes up less space:

IMG_0898.JPGDrizzle the glaze over the salmon, dividing equally among the pieces. If you like, you may finish with a light sprinkling of coarse salt for garnish.

IMG_0900.JPG(The green beans and pine nuts are another one of my long-time faves — also super easy! Recipe here.)

 

Balsamic Glazed Salmon
Author: Jana Snyder
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 2 T. olive or coconut oil
  • 16 oz. salmon fillet, skin removed; cut into 3 or 4 serving pieces
  • 1/2 cup balsamic vinegar
  • 1 Tablespoon + 1 teaspoon honey
  • salt and black pepper
  • coarse salt for garnish, optional
Instructions
  1. Preheat a skillet that can hold all your fillets; non-stick, or a well seasoned cast iron one, preferably. Use whatever heat you would use for pancakes; probably medium to medium-high.
  2. Meanwhile, salt and pepper both sides of the salmon; generously with pepper, and lightly with salt.
  3. At this time, stir together the vinegar and honey, and set aside.
  4. Once your skillet is “pancake hot” — that is, droplets of water dropped onto the surface first skittle quickly, then evaporate — add the oil and tilt the pan to cover most or all of the pan, then gently drop the fillets onto the pan.
  5. Once the first side is a nice golden brown, flip it over. You know it’s browning when you see the fish at the bottom start to get more opaque, but the surest way to know if the underside is done is to just carefully lift it up and peek.
  6. Once all the fillets are cooking on their second side, turn the heat to medium-low and add the vinegar mixture to the pan.
  7. Let this continue to cook until the fish is opaque all the way through, but flakes easily when pried gently with a fork.
  8. Remove the fish to the serving plate(s).
  9. Return the sauce to the heat, and simmer until thickened to a glaze consistency.
  10. Drizzle the glaze over the salmon, dividing equally among the pieces. If you like, you may finish with a light sprinkling of coarse salt for garnish.

Yours in Health and Happiness

Be Blessed x

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