Glazed Salmon

Pan-seared salmon fillets coated in a glossy balsamic vinegar and Dijon mustard glaze. Four ingredients, one skillet, and you’ve got a restaurant-quality fish dinner in 30 minutes.

The technique is clean and efficient. Sear the salmon hard on both sides first for color and crust, then remove it while you build the glaze in the same pan. Balsamic vinegar reduces by half on high heat, concentrating its sweet-tart flavor into a thick, syrupy base. Dijon mustard whisked in off the heat adds a sharp, creamy punch and turns the reduction into a smooth, spoonable glaze.

The salmon goes back in to cook through while rolling in the glaze, so both sides get coated. Every bit of that sticky, tangy sauce ends up on the fish, not left behind in the pan.

Pro Tips

• Get the skillet hot before adding the salmon. A good sear on high heat creates a crust that locks in moisture.
• Reduce the balsamic vinegar until it’s thick enough to coat a spoon. Thin vinegar runs off the fish instead of glazing it.
• Lower the heat before adding the mustard. High heat makes Dijon bitter and grainy.
• Don’t overcook the salmon. It should still be slightly translucent in the very center when you pull it. It finishes cooking on the plate.

Variations

• Add a teaspoon of honey to the glaze for a sweeter, more caramelized finish.
• Use whole-grain mustard instead of Dijon for a rustic texture in the glaze.
• Serve over a bed of arugula dressed in lemon and olive oil for a complete meal.