Balsamic-Glazed Salmon

This balsamic glazed salmon has become a weeknight staple for good reason. The glaze takes about two minutes to pull together, and the combination of a rich dark balsamic with a touch of Dijon and honey is just complex enough to feel intentional. The key is using a balsamic with real depth. A thin, overly sweet vinegar won’t reduce into the same glossy, clinging glaze that makes this dish worth making. D’Olivo carries several aged balsamics that work beautifully here, and the team is always happy to point you toward the right one.

Ingredients

4 salmon fillets, about 6 oz each
3 tablespoons D’Olivo dark balsamic vinegar
1 tablespoons D’Olivo extra virgin olive oil
1 garlic clove, minced
1 teaspoons Dijon mustard
1 teaspoons honey
1 teaspoons salt
1 pinch black pepper
2 tablespoons fresh parsley, chopped

Directions

Make the glaze: Whisk together 3 tablespoons D’Olivo dark balsamic vinegar, 1 garlic clove, minced, 1 teaspoons Dijon mustard, and 1 teaspoons honey in a small bowl. Set aside.

Season the salmon: Pat the 4 salmon fillets, about 6 oz each dry and season all over with 1 teaspoons salt and 1 pinch black pepper. Heat 1 tablespoons D’Olivo extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.

Sear: Place the salmon skin-side up in the pan. Sear for 3 minutes without moving it. Flip, brush generously with the balsamic glaze, and transfer the pan to a 400°F oven.

Finish in the oven: Roast for 6 to 7 minutes, until the salmon is cooked through and the glaze is set. Garnish with 2 tablespoons fresh parsley, chopped and serve.