Seared Salmon with Balsamic Glaze

Simple and delicious. I usually make the full amount of glaze for two 8-ounce salmon fillets, and soak up the extra with a good bread.

• Fran

• Mexico

• 9/29/2022

This is my go to salmon recipe. In nice weather I will grill the salmon, skin side up, then flip to skin down then use spatula to skim the fillet from the skin, just leaving it behind on the grill til clean up. It is also good served chilled, do ahead.

• kathyk2

• Boston

• 1/22/2019

I don't sear things frequently, so maybe I had a tad too much oil in the pan. But what a mess. Blech. It's smelly and messy and just not worth it.

• kellygolson

• Los Angeles

• 9/30/2015

An easy, delicious recipe. I didn't change a thing, and it was perfect.

• nmkramer12

• California

• 5/4/2015

This is one of my husband's favorites. The vinegar glaze is a flavorful contrast to the richness of the salmon and the crispy skin is a real treat. My one complaint is that the high heat cooking of fatty salmon makes a real mess in the kitchen and "perfumes" the air for some time. I now do this dish exclusively on a griddle on the side burner of my gas grill. The sauce gets made inside on the stove in a preheated pan somewtimes with butter, sometimes without.

• ellen3409

• Alexandria, VA

• 12/31/2012

very nice mix--i always cut into skin "ala Ramsay" to add crispness but no changes required

• ghj

• Down East

• 7/12/2012

Delish! Great quick weeknight meal. I made this with the lemon, rosemary orzo pilaf from this site. When you're lucky enough to live in Seattle, you can even use primo salmon without guilt. Enjoy!

• cara_w

• 6/12/2012

5 forks if you switch the vinegar with a dry red wine ... and serve over cous-cous with a melon salsa... yum...

• annabeata

• 11/29/2011

I have made this recipe more times than I care to admit. Usually I follow it to the letter and it comes out perfect every time. Last night I decided mess with perfection and made the glaze in a small saucepan. It took much longer to reduce of course because the pan was smaller and started out cold. Also, because there was no oil in the saucepan it required a pat of butter at the end. I think that the glaze tastes much better and is much easier if you just follow the recipe as stated. I am wondering if that is where the majority of the issues with the recipe are coming from? I do agree that if you have paid a premium and have actual wild caught salmon that you should not serve them in this sauce. However, this recipe is a great way to elevate a lesser piece of fish.

• Anonymous

• 6/30/2010

Excellent. Don't touch the salmon until the 4 minutes is up and make sure the pan is hot enough when you add the sauce. Those who said it took much longer to reduce may not have had a large enough surface area or it wasn't hot enough. The only change I made was to substitute white wine for the water. Will definitely make again but it's a good thing I have an extra stove in my basement because this really does stink up your house.

• Anonymous

• Marion, CT

• 1/23/2010

This was fast and good; I too added a big pat of butter at end and found it took about four or five minutes for glaze to boil down. Great weekday recipe. Sandra McNally Calgary, AB, Canada

• momalo

• 9/22/2009

This sauce was way too sweet for our tastes. I drizzled it around the plate in case we didn't like it. Seared sockeye salmon is just so delicious, it doesn't need this much adornment.

• Ohiotransplant

• 8/24/2009

My husband and I made the full amount of glaze but only half the amount of salmon. We reduced the glaze to about 2 tablespoons, rather than 1/3 cup. Neither of us cared for the glaze. When I told my husband that some reviewers had subbed red wine for the water and had used butter in the end, he commented that those changes would help but still probably wouldn't overcome what we both thought was an uninteresting, "vinegar-y" taste.

• Anonymous

• Oakland, CA

• 7/18/2009

I liked the flavor of this glaze a lot, but it is pretty strong; it really overpowered the taste of our salmon. If salmon is inexpensive where you live or your piece isn't particularly high quality, this recipe is fine, but when I've splurged on fresh wild salmon and really want to taste it, I prefer the more subtle recipes for Saumon aux Lentilles or salmon with maple-mustard sauce, both on this site.

• glyptodont

• Phoenix, AZ

• 7/13/2009

I have been preparing this recipe since it published and it is a staple in my kitchen. Make the full amount of glaze even if preparing salmon for two and reduce sufficiently to give it a nice silky texture. Be aware thet any glaze left in the pan will continue to thicken off the heat to a syrupy consistency. I serve this with white and brown basmati rice which goes nicely with the glaze. I have also found that the glaze can be prepared separately in a saucepan and used with chicken, pork chops and even roasted vegetables.

• yaffa

• New Jersey

• 7/7/2009