Description

Discover your new weeknight favorite with this elegant salmon, pan-seared to perfection. A rich, tangy balsamic and honey glaze comes together in minutes for a truly memorable Mediterranean meal.

Ingredients

Scale

1 tablespoon cornstarch
1 ½ pounds 680 g fresh salmon, portioned into 6 fillets (about 4 oz / 115 g each)
1- inch 2.5 cm piece fresh ginger, finely minced
4 cloves garlic (finely minced)
¼ cup 60 ml water
⅓ cup 80 ml balsamic vinegar
¼ cup 60 ml fresh lemon juice
3 tablespoons honey
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon crushed red pepper flakes
¼ cup 35 g toasted pine nuts, for garnish
2 tablespoons fresh parsley (chopped, for garnish)

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Instructions

Stage 1: Ready the Salmon : Remove the salmon from its packaging and pat thoroughly dry with paper towels; this is key for a great sear. Season both sides of the fillets generously with the sea salt and crushed red pepper flakes. Let them rest at room temperature while you prepare the glaze.
Stage 2: Prepare the Glaze : In the small saucepan, whisk together the balsamic vinegar, fresh lemon juice, and honey. Add the minced garlic and ginger directly into the liquids.
Stage 3: Simmer & Infuse : Bring the glaze mixture to a gentle simmer over medium heat. Allow it to bubble for 3–4 minutes, stirring occasionally, until it has slightly reduced and the aromas of garlic and ginger are fragrant.
Stage 4: Thicken the Glaze : In a small bowl, create a slurry by whisking the cornstarch and water until no lumps remain. Slowly pour the slurry into the simmering glaze, whisking constantly. Continue cooking for 1–2 minutes, whisking, until the glaze is glossy and thickened and no starchy taste remains. Remove from heat.
Stage 5: Sear the Fillets : Heat the olive oil in the cast-iron pan over medium-high heat. Once the oil shimmers, carefully place the salmon fillets in the pan, leaving space between them. Sear for 3–4 minutes without moving them to form a golden crust.
Stage 6: Glaze & Finish Cooking : Flip the salmon fillets over. Immediately pour the prepared balsamic glaze over all the fillets. Let the sauce bubble and thicken around the fish .for another 3–5 minutes, or until the salmon reaches 125–130°F (52–54°C) for a moist, medium center; for USDA doneness, cook to 145°F (63°C) and let rest 2 minutes. The fish should flake easily while remaining juicy. Serve immediately, garnished with toasted pine nuts and fresh parsley.

Notes

Storage: Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days. It’s delicious cold on a salad or gently reheated in a pan over low heat.
Ingredient Swaps: Date syrup or pure maple syrup can be substituted for honey for a different flavor profile. Toasted walnuts or slivered almonds are an excellent alternative to pine nuts.
Troubleshooting: If your glaze becomes too thick, whisk in a tablespoon of warm water or lemon juice until it reaches the desired consistency. If it’s too thin, let it simmer for an extra minute before adding it to the salmon.

Nutrition Facts (per serving, 1 salmon fillet, 1/6 recipe): Calories: 370 kcal | Total Fat: 23.7 g (Saturated Fat: 4.4 g, Trans Fat: 0.0 g, Monounsaturated Fat: 8.6 g, Polyunsaturated Fat: 6.9 g) | Cholesterol: 62 mg | Total Carbs: 14.5 g (Dietary Fiber: 0.4 g, Total Sugars: 11.2 g, Added Sugars: 8.6 g, Net Carbs: 14.1 g) | Protein: 24.1 g | Sodium: 265 mg | Potassium: 491 mg | Calcium: 21 mg | Iron: 0.9 mg | Vitamin D: 12.4 mcg

These values are approximate and may vary based on ingredients and preparation.

Nutrition

Calories: 370