If you’re anything like me, I love salmon.

It’s flavorful, satisfying, and—let’s be real—it pairs beautifully with red wine.

And if you know me, you know that red wine at dinner is practically a love language in our house.

I’m always experimenting with new recipes, and this one has quickly become a go-to. It’s crispy, tangy, and just ridiculously good.

The best part?

It’s got that rich, caramelized balsamic glaze that makes every bite burst with flavor.

It might not be the most vibrant dish on the table, but the taste more than makes up for it.

Serve it with a warm Brussels sprouts salad or a fresh burrata salad (which is exactly what we did), and you’ve got a dinner that’s cozy, elegant, and impossible not to love.

Watch the video, try it yourself, and copy & paste my recipe below! Let me know what you think!

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Shop My Favorite Cooking & Wine Essentials

If you want to recreate this dish exactly the way I do, these are my go-to kitchen and wine essentials:

Cooking Tools:
My Favorite Cast Iron Skillet – Perfect for getting that crispy salmon sear.
Best Kitchen Tongs – Because flipping salmon with a fork is a crime.
Go-To Small Saucepan – Ideal for reducing balsamic without burning it.

Wine Essentials:
Best Red Wine Glasses – Because presentation matters.
The Wine Decanter I Swear By – Aerate your wine like a pro.

What You’ll Need:

Ingredients

For the Salmon:

2–4 salmon fillets
1 tsp vinegar (for washing)
Salt & pepper to taste
1 tbsp olive oil
Juice of ½ a lemon
1 tbsp oil (for cooking)

For the Balsamic Reduction:

¾ cup balsamic vinegar
1 tbsp honey or maple syrup
1 tsp Dijon mustard

Instructions

Step 1: Prep the Salmon

1. Wash the salmon fillets with vinegar and pat dry with a paper towel.
2. Season both sides with salt and pepper.
3. Drizzle with olive oil and fresh lemon juice. Let it sit for a few minutes while you heat the pan.

Step 2: Sear the Salmon

1. Heat oil in a cast iron skillet over high heat until it’s really hot. (The goal is crispy, not sad and soggy.)
2. Carefully place the fillets in the pan, leaving space between them (because overcrowding = steaming, not searing).
3. Reduce heat to medium and cook for 4 minutes on one side.
4. Flip and cook for another 3-4 minutes until the salmon is crispy on the outside and tender inside.
5. Transfer to a serving platter.

Step 3: Make the Balsamic Reduction

1. Heat balsamic vinegar in a small saucepan over low heat until it starts to simmer.
2. Stir in honey (or maple syrup) and Dijon mustard.
3. Let it cook on low until it thickens into a glossy glaze, about 5-7 minutes. (It should coat the back of a spoon, not turn into tar.)
4. Remove from heat immediately to avoid burning.

Step 4: Serve & Enjoy

1. Drizzle the balsamic reduction generously over the salmon.
2. Serve warm with your favorite vegetable side or salad.

Recommended Sides (Because One Side Is Never Enough)

This salmon is good on its own, but let’s be real—sides make the meal. Here’s what we paired it with:

Warm Roasted Brussels Sprouts Salad – Tossed in balsamic glaze, with toasted pecans and creamy goat cheese. A little crunch, a little tang, and a whole lot of deliciousness.

Fresh Burrata Salad – Because why not? Creamy burrata, ripe tomatoes, fresh basil, and a drizzle of balsamic. Simple, fresh, and the perfect contrast to the rich salmon.

Final Thoughts

This dish is simple, bold, and packed with flavor. Whether you’re making it for a weeknight dinner or a special occasion, it’s guaranteed to impress—even if the balsamic glaze makes it look a little, well… questionable. 

Don’t forget to watch the video and let me know what you think!

“Taste and see that the Lord is good; blessed is the one who takes refuge in Him.” – Psalm 34:8

DM me if you try it, and send me your favorite salmon recipes—I need more excuses to eat salmon and drink red wine. 

Best,
Amy