• 1/4 cup balsamic vinegar
  • 1/4 cup water
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon brown sugar , packed plus
  • 1 teaspoon brown sugar , packed
  • 4 salmon fillets , skin on (center cut)
  • salt & freshly ground black pepper
  • 2 teaspoons olive oil
  • 1 Stir together balsamic vinegar, water, lemon juice, and brown sugar in a small bowl.
  • 2 Pat salmon dry and season with salt and pepper.
  • 3 Heat oil in a 12-inch nonstick skillet over medium high heat, not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes.
  • 4 Turn fish over and sear until just cooked through, 3 to 4 minutes more.
  • 5 Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam).
  • 6 Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes.
  • 7 Spoon glaze over salmon.
  • 8 Serve and enjoy!
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  • Seared Salmon With Balsamic Vinegar and Dijon Glaze By Chef #210567
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  • By Chef Ali L

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  • SNI.RZ.CustomDropdown.init('#aboutRnR0', { recipeId: 118010 }); on July 25, 2010 55 The glaze is amazing! I added about 1/8 tsp ginger and maybe 1/8 cup reduced-sodium soy sauce (7/8 c. balsamic vinegar) to give it a little Asian flavor. I also added a little cornstarch, I wasn't sure how long it would take and all the rest of the food was waiting. I use stainless steel pans and high heat was way too hot…although, I wanted the salmon cooked through not seared, which is what the recipe is for. So very good and this glaze is going to be a new favorite! Thanks Sharon! 3 people found this review Helpful. Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account if(cook!=undefined && cook.indexOf(“review_0_1133751″)!=-1) udateHelpfull(“1133751″);

  • By Melanie D

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  • SNI.RZ.CustomDropdown.init('#aboutRnR1', { recipeId: 118010 }); on August 17, 2010 45 This was very good. My glaze did not thicken. Because many people here have mentioned having the same problem, I think I would add cornstarch as a thickener if I make it again. 2 people found this review Helpful. Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account if(cook!=undefined && cook.indexOf(“review_0_1140006″)!=-1) udateHelpfull(“1140006″);

  • By RedVinoGirl

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  • SNI.RZ.CustomDropdown.init('#aboutRnR2', { recipeId: 118010 }); on August 03, 2010 55 Very, very good. I don't think my sauce got as thick as it appears it did for others but it didn't matter because the taste was wonderful. Simply and tasty. Great for a weeknight meal. 2 people found this review Helpful. Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account if(cook!=undefined && cook.indexOf(“review_0_1136613″)!=-1) udateHelpfull(“1136613″); Read All Reviews (88) You Might Also Like… Balsamic Maple Glaze Salmon By Chef Dudo

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Nutritional Facts for Seared Salmon With Balsamic Glaze

Serving Size: 1 (361 g) Servings Per Recipe: 4 Amount Per Serving % Daily Value Calories 456.4   Calories from Fat 146 32% Total Fat 16.2 g 25% Saturated Fat 2.8 g 14% Cholesterol 146.2 mg 48% Sodium 244.0 mg 10% Total Carbohydrate 7.6 g 2% Dietary Fiber 0.0 g 0% Sugars 6.9 g 27% Protein 65.2 g 130% Detailed Nutrition Values About Nutrition Info

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