Ingredients:

  • 1 lb (450g) salmon fillets, skin on or off, your preference. Pin bones removed.
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 1/4 cup (60ml) balsamic vinegar
  • 2 tbsp honey or maple syrup (for a vegan option)
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard (optional, but highly recommended for that extra oomph)
  • Optional Garnish: Fresh thyme or rosemary sprigs, lemon wedges

Instructions:

  1. Prep the Salmon: Pat salmon fillets dry with paper towels. Season generously on both sides with salt and pepper.
  2. Make the Balsamic Glaze: In a small bowl, whisk together balsamic vinegar, honey (or maple syrup), minced garlic, and Dijon mustard (if using) until well combined.
  3. Sear the Salmon: Heat olive oil in a large skillet over medium-high heat until shimmering (but not smoking!). If using skin-on salmon, place fillets skin-side down in the hot skillet.
  4. Cook the Salmon (Skin-Side Down): Cook undisturbed for 4-5 minutes. The skin should be crispy and golden brown, and the salmon should be cooked about halfway up the sides.
  5. Flip and Finish: Gently flip the salmon fillets using a spatula. Cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Key visual cue: The salmon should be opaque and no longer translucent in the center.
  6. Glaze the Salmon: Pour the balsamic glaze over the salmon in the pan.
  7. Reduce the Glaze: Cook for 1-2 minutes, spooning the glaze over the salmon to coat it evenly, until the glaze thickens slightly and becomes glossy. Be careful not to burn the glaze!
  8. Serve Immediately: Transfer salmon to plates. Drizzle with any remaining glaze from the pan. Garnish with fresh thyme or rosemary sprigs (if using) and serve with lemon wedges.