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Balsamic Honey-Glazed Salmon

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.
Course Main Course
Cuisine Mediterranean-Inspired
Keyword balsamic glazed salmon, easy balsamic salmon, honey balsamic salmon
Prep Time 12 minutes
Cook Time 13 minutes
Total Time 25 minutes
Servings 6
Calories 418kcal

Equipment

  • 12-inch cast-iron pan or other oven-safe heavy skillet
  • Small saucepan
  • Whisk
  • Fish spatula
  • Instant-read thermometer

Ingredients

  • 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

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 to cook for another 45 seconds as the glaze visibly thickens to a syrupy consistency. 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 is cooked through and reaches an internal temperature of 140°F (60°C). The fish should flake easily with a fork. 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

Serving Size: 1 fillet (approx. 1/6th of recipe)
  • Calories: 418
  • Total Fat: 25.1 g
  • Saturated Fat: 4.1 g
  • Polyunsaturated Fat: 7.5 g
  • Monounsaturated Fat: 11.2 g
  • Cholesterol: 94 mg
  • Sodium: 288 mg
  • Total Carbohydrate: 15.6 g
  • Dietary Fiber: 0.8 g 
  • Total Sugars: 12.1 g 
  • Includes 8.5 g Added Sugars
  • Protein: 33 g
  • Vitamin D: 26 mcg (130% DV)
  • Calcium: 42 mg (3% DV)
  • Iron: 1.5 mg (8% DV)
  • Potassium: 705 mg (15% DV)