Italian cuisine · Fish & Seafood

Salmone all'Aceto Balsamico

Salmon fillet with crispy skin, glazed with a dark balsamic-honey reduction and rosemary.

Ingredients · for 4 servings

• 4 salmon fillets
• 4 tbsp balsamic vinegar
• 1 tbsp honey
• 2 sprigs rosemary
• 2 garlic cloves
• 20 g butter
• 1 lemon
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Take the salmon fillets out of the fridge 15 min before cooking, pat the skin very dry and season both sides with salt and pepper.
2. Stir the balsamic vinegar with the honey and the juice of half a lemon, crush the garlic and have the rosemary sprigs ready.
3. Heat olive oil in a non-stick pan over medium-high heat and place the fillets skin-side down, pressing flat with a spatula for 30 seconds.
4. Fry the fillets skin-side down for 4-5 min, until the skin is golden and crisp and releases easily, then flip and cook for another 1-2 min, until the center is still slightly translucent.
5. Set the salmon aside, add garlic, rosemary and butter to the pan, pour in the balsamic mixture and reduce uncovered for 2-3 min, until it coats the ladle syrup-like.
6. Briefly turn the fillets in the glaze, plate skin-side up, coat with the remaining sauce and serve with lemon wedges.