Seafood

Balsamic Glazed Salmon

Balsamic Glazed Salmon may just be my new favorite way to serve pan-seared salmon.

Balsamic Glazed Salmon

This savory sauce is easy to make and will add a sweet and tangy kick to pan-seared salmon.

Balsamic Glazed Salmon

To make the glaze, add balsamic vinegar, maple syrup, dijon mustard and finely chopped garlic to a small saucepan. I used black garlic, which is a bit more mellow than traditional garlic; use whatever you have on hand. (You can read more about black garlic here.) Bring the glaze to a boil over medium heat, stirring constantly. Reduce the heat to simmer and cook until the glaze is thick. Set aside to cool slightly.

Balsamic Glaze

While the glaze is simmering, pan-sear the salmon. The salmon will cook quickly with this method. Rinse and dry the salmon and season it with sea salt and pepper. Add a little olive oil to your skillet, heat it on high and add the salmon, flesh side down, and sear for a few minutes until a crust has formed. Reduce the heat to low and add a small amount of water or white wine to the pan, whichever is handy, and put a lid on it to finish cooking the salmon all the way through. Once cooked, flip it out onto a plate to rest, skin side down.

Balsamic Glazed Salmon
When you’re ready, plate it up, and drizzle the balsamic glaze over the salmon. Enjoy!

Balsamic Glazed Salmon
 
Prep time
Cook time
Total time
 
Balsamic Glazed Salmon
Author:
Serves: 4 servings
Ingredients
  • Glaze:
  • ¾ cup balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, peeled and finely chopped
  • Salmon:
  • Four salmon fillets
  • Olive oil
  • Sea salt and freshly ground pepper
Instructions
  1. To make the glaze:
  2. Add balsamic vinegar, maple syrup, dijon mustard and finely chopped garlic to a small saucepan.

  3. Bring the glaze to a boil over medium heat, stirring constantly. Reduce the heat to simmer and cook until the glaze is thick. Set aside to cool slightly.

  4. To make the salmon:
  5. While the glaze is simmering, pan-sear the salmon. The salmon will cook quickly with this method.

  6. Rinse and dry the salmon and season it with sea salt and pepper.

  7. Add a little olive oil to your skillet, heat it on high and add the salmon, flesh side down. Sear for a few minutes until a crust has formed.

  8. Reduce the heat to low and add a small amount of water or white wine to the pan, and put a lid on it to finish cooking the salmon all the way through. Once cooked, flip it out onto a plate to rest, skin side down.

  9. When ready to serve, plate the salmon and drizzle with balsamic glaze.

 

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Blackened Salmon Salad With Greek Yogurt Dill Dressing

This Blackened Salmon Salad with Greek Yogurt Dill Dressing has it all – fish, veggies, flavor, yogurt, and herbs. Best of all, it’s healthy and filling enough for a main meal.

Blackened Salmon Salad With Yogurt Dill Dressing

A yummy yogurt and dill dressing is the perfect compliment.

Blackened Salmon Salad With Greek Yogurt Dill Dressing

The salad has 3 stages to it: the salad prep, searing the salmon, and whipping up the dressing. I’ll briefly walk you through each stage. (The entire recipe is posted at the bottom of this entry.)

The first stage is prepping all the greens and veggies for the salad. This takes the most time, so I do it first. I include hard boiled eggs in this salad, so go ahead put your eggs on to boil while you process the greens. For the greens, I used a combo of organic mixed greens and baby spinach. Rinse them well and use a salad spinner to dry them.  I have this exact stainless steel salad spinner and I love it! The large capacity is especially handy. I love that the outer bowl is stainless steel while the inner basket is BPA free. Check it out if you’re looking for a deluxe salad spinner!

Steel Salad Spinner

Stainless Steel Salad Spinner

Next, wash and prep your veggies. In this salad, I included tomatoes, radishes, and cucumber. Wash, slice and dice them and add to your greens. Check on your eggs. If they’re ready, go ahead and cool and peel them and add to salad.

Once your salad is complete, prep the salmon for pan searing. The salmon will cook quickly with this method. I rinse and dry the salmon and season it liberally with a blackening seasoning and then pan-sear it, flesh side down, in a well-oiled pan for a few minutes until a crust has formed. I reduce the heat to low and add a small amount of water or white wine to the pan, whichever is handy, and put a lid on it to finish cooking the salmon all the way through. Once cooked, flip it out onto a plate to rest, skin side down.

Blackened Pan Seared Salmon

The last step is to make the Greek yogurt and dill salad dressing. You will need yogurt, fresh dill, fresh lemon juice, a garlic clove (or garlic powder), onion powder, and salt. You will also need a high powdered blender. I use a Vitamix. Dump all ingredients into the Vitamix and blend to combine.

Greek Yogurt And Dill Salad Dressing Collage

You’ll have a creamy, tasty dressing ready to spice up your salad.

Blackened Salmon Salad With Greek Yogurt Dill Dressing

But first…remove the skin from the salmon that’s been resting on the plate. Carefully place a salmon fillet on top of your salad. I like to leave mine intact, but you could chunk it up if you prefer.

Blackened Salmon Salad With Greek Yogurt Dill Dressing

Drizzle some of the creamy Greek yogurt and dill dressing over the salad.

Blackened Salmon Salad With Greek Yogurt Dill Dressing

Make sure you give the salmon some dressing, too!

Blackened Salmon Salad With Greek Yogurt Dill Dressing

Go forth and enjoy your healthy pan-seared blackened salmon salad with Greek yogurt dill dressing!

Blackened Salmon Salad With Greek Yogurt Dill Dressing

Blackened Salmon Salad With Greek Yogurt Dill Dressing
 
Prep time
Cook time
Total time
 
Blackened Salmon Salad With Greek Yogurt Dill Dressing
Author:
Serves: 2 servings
Ingredients
  • 2 salmon fillets
  • Blackening seasoning
  • Olive oil
  • 2 eggs, hard-boiled
  • Mixed greens, organic, rinsed and dried
  • Baby spinach, organic, rinsed and dried
  • 3-5 radishes, sliced
  • 2 large tomatoes, cut into large wedges
  • 1 medium cucumber, peeled and cubed
  • 1 cup organic Greek yogurt, plain
  • 1 teaspoon garlic powder OR 1 clove garlic, minced
  • ½ teaspoon onion powder
  • 2 Tablespoon fresh dill, chopped (or about 4 sprigs fresh dill - no need to chop)
  • 2 Tablespoons fresh lemon juice
  • ½ teaspoon salt
Instructions
  1. The salad has 3 stages to it: the salad prep, searing the salmon, and making the dressing. Instructions are divided into stages.

  2. Stage 1: Prepping greens and veggies
  3. Prepping the greens and veggies takes the most time, so do it first. I include hard boiled eggs in this salad, so go ahead put your eggs on to boil while you process the greens. For the greens, I used a combo of organic mixed greens and baby spinach. Rinse them well and use a salad spinner to dry them. Divide greens among your salad bowls or plates.

  4. Wash and prep your veggies: tomatoes, radishes, and cucumber. For the tomatoes, cut into wedges; for the radishes and cucumber, slice them as thin as possible. Divide veggies among the greens.

  5. Check on the eggs. If they're ready, go ahead and cool and peel them. Slice them and divide among each salad.

  6. Stage 2: Pan-sear the salmon
  7. Prep the salmon for pan searing. The salmon will cook quickly with this method. Rinse and dry the salmon and season it liberally with a blackening seasoning.

  8. In a well-oiled pan, heated to high, pan-sear the salmon, flesh side down, for a few minutes until a crust has formed. Reduce the heat to low and add a small amount of water to the pan and put a lid on it to finish cooking the salmon all the way through. Once cooked, remove from pan onto a plate to rest, skin side down.

  9. Stage 3: Making the Greek Yogurt And Dill Dressing
  10. The last step is to make the Greek yogurt and dill salad dressing. To a blender, add the yogurt, fresh dill, fresh lemon juice, a garlic clove (or garlic powder), onion powder, and salt. Blend to combine. Use immediately or refrigerate up to 3 days.

  11. Completing the salad
  12. Remove the skin from the salmon that's been resting on the plate. Carefully place a salmon fillet on top of each salad. Drizzle the salads with dressing and serve.

 

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