1/2 cup balsamic vinegar
1/4 cup white wine
2 Tbsp honey
1 Tbsp dijon mustard (I like Emeril’s)
1 Tbsp chopped fresh rosemary, divided
1 cloves garlic, finely minced
Salmon
4 (6 oz) salmon fillets
Salt and freshly ground black pepper
2 tsp canola oil, divided
Season both sides of salmon with salt and pepper. Heat a large non-stick skillet over medium-high heat and add 1 tsp of canola oil. Once pan and oil are hot, add 2 salmon fillets and cook, without moving, until salmon has nicely browned on bottom, about 3 – 5 minutes. Carefully flip salmon to opposite side and continue to cook 3 – 5 minutes longer until bottom is browned and salmon has cooked through. Rest in a warm oven (don’t rest it in a hot oven, you don’t want to continue to cook it. If you have to skillets I would recommend just using both and cooking all of the salmon at once. Wipe skillet clean, add remaining 1 tsp oil, once hot repeat process with remaining 2 salmon fillets.
Serve warm drizzling each fillet with balsamic rosemary glaze and sprinkling tops with remaining 1/2 Tbsp of rosemary.
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