Ingredients
Equipment
Method
- In a small saucepan, combine balsamic vinegar, honey, and minced garlic. Bring to a simmer over medium heat and cook for 5-7 minutes until the glaze thickens slightly. Remove from heat and set aside.
- Season salmon fillets with salt and black pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets, skin-side down, and cook for 4-5 minutes until the skin is crispy.
- Flip the salmon and cook for another 2-3 minutes. Brush the top of the salmon with the prepared balsamic glaze and cook for an additional 1-2 minutes until the glaze caramelizes slightly and the salmon is cooked through.
- Remove the salmon from the skillet and let it rest for a couple of minutes. Drizzle with any remaining glaze and garnish with fresh parsley before serving.
Notes
Chef's Tips:
• For a thicker glaze, reduce it further before applying to the salmon.
• Avoid overcooking the salmon to prevent it from drying out; it should flake easily with a fork when done.
• Serve with a side of roasted vegetables for a complete meal.
Food Safety:
• Ensure salmon reaches an internal temperature of 145°F (63°C) for safety.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.